Ingredients

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.

Recipe Courtesy of Paula Deen