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

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

• Ready In: 1 hr
• 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

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.