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cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust 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 pie crusts, 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
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce
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.
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