Cheesiest Fried Chicken Empanadas With Queso Dip

"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."
 
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photo by Dottygumdrop photo by Dottygumdrop
photo by Dottygumdrop
photo by Dottygumdrop photo by Dottygumdrop
Ready In:
1hr
Ingredients:
12
Serves:
12-15
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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 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 tomatoes, diced (I used rotel with chipotle peppers)
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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I live with my husband in Joliet, IL. I'm a network administrator and also teach step aerobics. My hobby during warmer weather is my vegetable garden. I love to cook and make up interesting recipes. I've recently been put on a restricted diet. No dairy, gluten, wheat, oats, sugar. So, I'm looking for ways to spice up my meals. I cook non-restricted meals often as my husband can eat whatever he wants and I love to cook for him. But, once a week, I make him something "interesting" and healthy and he has to at least try it. So far, it's been a big hit.
 
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