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Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

By Paula Deen


Difficulty: Easy

Prep time: 40 minutes

Cook time: 20 minutes

Servings: 12-15



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

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