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Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12-15 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12-15 servings Servings
$ /Serving

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12-15 servings Servings
$ /Serving

Ingredients

  • 1 15-ounce package refrigerated piecrusts
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon ground cumin
  • 1 jalapeño, seeded and chopped
  • 1 chopped red bell pepper
  • 4 oz cream cheese, softened
  • 1 8-ounce package shredded colby and monterey jack cheese blend
  • 3 cup chopped, cooked chicken, about 4 to 5 chicken breasts
  • 1 lb package cheddar (recommended, Velveeta)
  • 1 16-ounce can diced tomatoes, drained
  • 1 4-ounce can diced green chiles
  • 2 teaspoons Paula Deen's Hot Sauce

Preparation

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

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 piecrust 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 piecrusts, 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 con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.

Chili Con Queso Dip:

In a medium saucepot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, 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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Preparation

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

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 piecrust 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 piecrusts, 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 con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.

Chili Con Queso Dip:

In a medium saucepot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product