Cheesiest Fried Chicken Empanadas With Queso Dip

Submitted by Concoctionista

"This is a recipe from Paula Deen, foodnetwork.com. I made this for tonight's dinner & served with a side of my recipe for spanish rice (http://www.recipezaar.com/280608). It was great! My husband said it was a 4 our of 5 star dinner. Although, I tweaked the sauce to my own tastes."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 12-15

ingredients

• 3 cups chicken, cooked and chopped (about 4 to 5 chicken breasts)
• 1 (8 ounce) package shredded cheese (Colby and Monterey Jack cheese blend)
• 4 ounces cream cheese, softened
• 1 red bell pepper, chopped
• 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 (I used http -- or /www.recipezaar.com/45383)
• water

• Sauce

• 1 cup Velveeta cheese (or cheese sauce)
• 1 cup tomatoes, diced (I used rotel with chipotle peppers)

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.
4. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
5. Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
6. Arrange 1 round on a clean, flat surface.
7. Using a pastry brush, lightly brush the edges of crust with water.
8. Place 1 heaping teaspoon of chicken mixture in the center of the round.
9. Fold the dough over the filling, pressing the edges with a fork to seal.
10. Repeat with the remaining rounds and chicken mixture.
11. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.
12. Top with queso dip.
13. Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
14. Sauce:.
15. In a medium sauce pot, slowly heat cheese over medium/low heat.
16. When cheese is fully melted add tomatoes, stirring with spoon until combined well.
17. 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.

Reviews

[Dottygumdrop]

I missed out the bell pepper and substituted a couple tbspns of Tabasco Chipotle Sauce for the jalapeno, but otherwise made these following the recipe. I was skeptical at first about how dry the filling mix was, but was delighted with the finished product - divinely cheesy, with a nice chilli bite! Thanks Concoctionista!

 

[Emily Elizabeth]

I love this recipe! My husband says they remind him of the tex mex egg rolls at Sweet Water Tavern which he loves. They serve it an avocado cream sauce. I have made these with gluten free pie crusts and baked in the oven and have also used corn tortillas to make them more like egg rolls (healthier option). I love to use the leftover chicken from Recipe #33671 to make this.

 

[rosslare]

Yummy! I would add 1 tbs chili powder or swap bell pepper to pimiento, for bit more zing in the flavor. And I would use tomato salsa in the cheese sauce, not just tomatoes.