Cheesiest Fried Chicken Empanadas W. Chile Con Queso Dip - Deen |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Recipe courtesy Paula Deen Show: Paula's Party Episode: Cheese Glorious Cheese Ingredients:
3 cups chopped cooked chicken, about 4 to 5 chicken breasts |
1 (8 ounce) package shredded colby-monterey jack cheese, blend |
4 ounces cream cheese, softened |
1 chopped red bell pepper |
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 |
water |
1 lb cheddar cheese (recommended ( velveeta) |
1 (16 ounce) can diced tomatoes, drained |
1 (4 ounce) can diced green chilies |
2 teaspoons hot sauce |
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. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
4. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface.
5. Using a pastry brush, lightly brush the edges of crust with water.
6. 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.
7. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.
8. Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
9. Dip:.
10. In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
11. 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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