Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
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 by Paula Deen.