Preheat your fryer to 170 degrees. Grease a cake pan or any cake pan that fits in the fryer basket.
In a medium bowl mix together melted butter, eggs, and vanilla extract.
In a separate bowl, combine flour, sugar, cocoa powder, baking powder and salt.
Gradually stir in wet ingredients into dry ingredients until it is well blended (walnuts or chocolate chips may be added at this point.)
Spread the batter in the cake pan- do not overfill, two pans may be made. Once brownie mix is in pan, place in air fryer and bake at 170 degrees for 20 minutes. Poke the brownies with a knife or fork to ensure the mix does not come up wet and uncooked. Remove carefully and allow to cool.
In a mixing bowl, beat the softened cream cheese with the sugar and lemon juice.
Gently fold in strawberries into the cheesecake mix, but do not beat the strawberries.
Lay egg roll wrappers down and place 2 tbsp of cheesecake mixture in center in a line. Fold side corners in, and begin rolling, using water to seal edges.
Place egg rolls in air fryer basket and brush with melted unsalted butter and fry at 190 degrees for 15 minutes.
Remove when golden brown. Allow to fully cool down before serving.
Peel and slice apples into small chunks and place in pot. In a separate bowl, combine sugars, cinnamon, and cornstarch and mix well.
Sprinkle the mixed dry ingredients over apples in pot, and add water, vanilla extract, 2 tbsp of butter and mix well.
Cover pot and turn heat to high until it starts to boil. Once it begins to boil turn heat down. Simmer until apples are tender and mixture begins to thicken.
Remove pot from heat and let it cool down. Once the mixture has cooled down to room temperature, lay the pastry dough flat and fill with apple mixture. Moisten the edges with water to seal and press the edges with a fork to close the pockets.
Place empanadas in the air fryer basket and fry at 180 degrees for 15 minutes. Do not over fill basket when cooking. Remove when golden.
Blend/Process the chipotle Chiles to make a Chile paste. Add a table spoon of the adobo sauce from the can. Add a pinch of salt, and fresh ground pepper to taste.
Mix the Chile paste with olive oil, then marinate the chicken in the mixture in a zip loc bag for at least 25 minutes.
Place drumsticks in fryer basket and cook at 160 degrees for 30 minutes. Turn the drumsticks midway through cooking and brush with leftover marinade.
Carefully remove the drumsticks when crispy and golden.
