Cheesiest Fried Chicken Empanadas With Queso Dip

Recipe by Concoctionista
SERVES: 12-15


  • 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 12
    teaspoons salt
  • 12
  • 1
    (15 ounce) package refrigerated pie crusts (I used http -- or /
  • Sauce
  • 1
    cup Velveeta cheese (or cheese sauce)
  • 1
    cup tomatoes, diced (I used rotel with chipotle peppers)


  • 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 queso dip.
  • Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
  • Sauce:.
  • In a medium sauce pot, slowly heat cheese over medium/low heat.
  • When cheese is fully melted add tomatoes, 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.