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

Level: Easy

Time: 40 MINUTES

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


Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip


Preheat vegetable oil in a deep fryer to 350°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 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. 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.

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip


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