Cheesiest Fried Chicken Empanadas W. Chile Con Queso Dip - Deen
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
12-15
ingredients
-
Empanadas
- 3 cups chopped cooked chicken, about 4 to 5 chicken breasts
- 1 (8 ounce) package shredded colby-monterey jack cheese, blend
- 4 ounces cream cheese, softened
- 1 chopped red bell pepper
- 1 jalapeno, seeded and chopped
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1 (15 ounce) package refrigerated pie crusts
- water
-
Chili Con Queso Dip
- 1 lb cheddar cheese (recommended ( Velveeta)
- 1 (16 ounce) can diced tomatoes, drained
- 1 (4 ounce) can diced green chilies
- 2 teaspoons hot sauce
directions
- Preheat vegetable oil in a deep-fryer to 350 degrees F.
- In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
- Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
- Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface.
- Using a pastry brush, lightly brush the edges of crust with water.
- Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal.
- Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.
- Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
-
Dip:
- In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
- Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.
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RECIPE SUBMITTED BY
BamaBelle30
United States
I am 36 years old and the mother of four wonderful children. Two girls and two boys. ?Being a stay-at-home mom affords me ample time to indulge my passion for cooking and baking! (Thanks again to my wonderful husband!) My oldest daughter loves to help in the kitchen and wants to eat what she cooks, so that's helping broaden her eating horizons! My youngest daughter is still pretty picky, but we're dealing! Thank goodness my husband is gracious enough to eat whatever I cook. (I guess he knows that if he complains, he'll be asked to do the cooking himself!!)