Cheesiest Fried Chicken Empanadas With Queso Dip

Total Time
1hr
Prep
40 mins
Cook
20 mins

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.

Skip to Next Recipe

Ingredients

Nutrition
  • 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 12 teaspoons salt
  • 12 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 tomato, 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.