Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Recipe Courtesy of Paula Deen

Based on 12 Reviews

A tasty southern take on a traditional Latin recipe.

Servings: 12-15 servings
Prep Time: 40 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1 (15-ounce) package refrigerated piecrusts
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon ground cumin
1 jalapeno, seeded and chopped
1 chopped red bell pepper
4 ounce 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
water

Chili Con Queso Dip:
1 pound 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

Directions

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.

Show: Paula's Party Episode: Cheese Glorious Cheese
Watch Paula on Food Network

Reader Comments:

water a large bowls using and chicken or a ground meat, and black pepper.

By Lauren Nelson deen . on November 06, 2011

I made this recipe and the pie crusts was very hard to work with and completely disintegrated and just left a pile of filling in the bottom of my fryer basic. It was only heated to 350 so i'm not sure why that happened. Will try the recipe again with a different kind of dough because the filling was very yummy!

By Felicia on September 19, 2011

could these be made using puff pastry and possibly brush with butter and bake?

By Donna on May 28, 2011

They were delicious and I even got my kids to eat them. They ate them all up! Yippee skippee! We have a get together on Saturday and I am planning on making them....can't wait to see everone's reaction.

By Lori on May 26, 2011

I was wondering if this could be baked, because I have to stay away from fried food, high cloesteral here!! LOL

By Peggy Ruffin on May 25, 2011

Dear Paula, I would like to challenge you to an empanada cook off. I do believe mine are better.....what do you say? Check out more of my recipes at http://madreskitchen.blogspot.com/ Kindest regards, Barbara Collins†

By Barbara Collins on May 25, 2011

Thank you paula for a great idea for fathers day! I know thi is something i can make and pack into my husbands cooler, because hes a 48 state truck driver and within a few secs, he will be able to reheat and eat on all week if he wants! That the way to a mans heart hahaaha!!!! sincerely Shawna French

By SHAWNA FRENCH on May 25, 2011

The filling for this recipe is out of this world. I can not say the same for the pie crust in the fryer. We made them and they came together beautifully, but once they hit the fryer the recipe took a nose dive. We have a commercial fryer and know our way around the kitchen a bit, but too light and flaky for the fryer. Once fried they want to crumble and flake apart in your hand. I would definately use more of a pierogi style dough- heck even a pizza crust would work to make a calzone style. Paula has the right idea with the filling and you could use it to do so many things. But that's about all I have to say about that. Sorry Paula only two stars from me.

By Bill Wesolowski on May 15, 2011

This is so good you can also try baking them it taste just as good. It is also healthy for.

By Unknown on January 24, 2011

this was sort of a mess for what came out of it. after you fry it it makes it bland all you taste is the fry... recommend increasing the spices 2x. didnt end up frying them after we tried 2-3 however the filling made for a awesome chicken salad and we just ate it like that!

By Anonymous on March 16, 2010

Really good !!! kids had fun helping me make them too.

By Anonymous on December 14, 2009

Holy guacamole this was good! My daughter made these for my grandson's birthday, and I ate more than my share. This one is definitely going in my recipe box!

By tngram on October 03, 2009

Pauladeen.com

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Ingredients Add to grocery list

Directions

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

Share this page with a friend