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.
- 3 cups chicken, cooked and chopped (about 4 to 5 chicken breasts)
- 1 (8 ounce) packageshredded 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)
- 1 cup Velveeta cheese (or cheese sauce)
- 1 cup tomato, 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.
- 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.