Cheesiest Fried Chicken Empanadas W. Chile Con Queso Dip - Deen

Total Time
1hr
Prep 40 mins
Cook 20 mins

Recipe courtesy Paula Deen Show: Paula's Party Episode: Cheese Glorious Cheese

Ingredients Nutrition

Directions

  1. Preheat vegetable oil in a deep-fryer to 350 degrees F.
  2. In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
  3. 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.
  4. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface.
  5. Using a pastry brush, lightly brush the edges of crust with water.
  6. 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.
  7. 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.
  8. Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
  9. Dip:.
  10. 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.
  11. 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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