A tasty southern take on a traditional Latin recipe.
Servings: 12-15 servings
Prep Time: 40 min
Cook Time: 20 min
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
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
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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