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Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

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Average Rating:

Total Reviews: 68

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  • on December 10, 2009

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    If you find the pie dough is to hard to use in this recipe try using flour tortilla masa to make your Empandas. it's a little thicker dough and will withstand deep frying but you want to make sure the edges are sealed good to prevent splattering from the filling. Sometimes you have to go just that extra mile to make something work for you.

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  • on November 10, 2009

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    Here is an advice for empanadas dough. If you are near a latin grocery store ask if they carry "La Salte?a" argentinian dough products. If they do you'll find that they have empanadas "discos" for either oven or frying, so select the ones you want. I prefer the ones for oven. The dough is delicious and flaky, for around $2.00 you'll have enough for 20 and they can be frozen. So I usually buy about 10 packages of their dough products at a time and use it as needed. They are great for any type of filling so if you have left overs with this recipe, freeze it and then re-use it with this dough.
    Raised in a country where empanadas are on every meal, this is the best dough you can buy at the grocery store and because people know I love to cook they even think I made the dough too!

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  • on October 28, 2009

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    I made a batch using cresent rolls which were good but not what I was expecting and I baked them....then I tried them with canned buttermilk biscuits and deep fried them and they were great...I had so much left over I had to try something...oh and I just bought con queso dip which we really didnt need.

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  • on October 23, 2009

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    These empanadas are good but Paula forgot one important thing. Use a fork to poke holes in the empanadas before frying. This will pevent the empanadas from falling apart. This recipe is good baked also. The recipes makes twice the amount of filling necassary.

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  • on September 23, 2009

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    After reading many reviews, I decided to make my own pie crust, halve the amount of filling, and pan fry these little guys. They were wonderful. My only complaint is, after going through all the trouble of making your own empanadas, why dip them in a queso you can buy in a jar? Velveeta is a processed cheese food, and Velveeta con queso can be found in the snack food isle. If that is your dip, you might as well save yourself the trouble and make frozen empanadas.

    If you're cooking your empanadas in the oven, you can make this quick queso while you wait:

    2 tablespoons butter or margarine
    1/4 cup green onion, finely chopped
    1 (8 1/4 ounce can tomatoes, undrained
    1 (4 ounce can chopped green chilies, drained
    1/4 teaspoon salt
    1/2 lb monterey jack cheese, cubed
    1/4 cup heavy cream


    1. Saute onion in hot butter until tender.
    2. Add tomatoes, chilies and salt, mashing tomatoes with a fork.
    3. Simmer for 15 minutes, stirring occasionally.
    4. Add cheese cubes and stir until cheese is melted, about 2 minutes.
    5. Add cream and stir constantly for 2 minutes.
    6. Remove from heat and let stand for 15 minutes.

    Good luck and happy eating!

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  • on August 22, 2009

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    I loved this recipe. I followed the advise of others and baked them for a less greasy finish. It was easy to make and it certainly did make plenty of empanadas with tons of filling left over. I served the filling over salad and that was my lunch for work. Fabulous. Next time I will try some phillo or some puff pastry to see if I can get a crispier crust in the oven.

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  • on April 30, 2009

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    I don't mind having some extra filling, but this is ridiculous. I have enough to make 30 or 40 of these things. Oh, and did I mention that the pie crust dough just turned into a flaky mess in my deep fryer? Thanks, Paula, for making me throw out $16.00 worth of peanut oil. I may not be the best cook on the block, but this recipe is a disaster.
    I'll probably use the extra filling for some enchiladas or something, but I can assure you I will NOT try these little pains in the posterior again.

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  • on April 20, 2009

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    The filling quite easily makes double or more of these. I have a full serving frozen for next time. I decided to bake mine rather than fry them and they turned out wonderful without all that oil dripping from them. Your oven will vary, but I did mine for about 18 min at 350 if I remember correctly. The queso wasn't such a big hit as my wife doesn't like 'nacho cheese' as she calls it. The rest were delicious. Thanks Ms. Deen.

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  • on April 15, 2009

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    These empanadas were awesome so very yummy and simple! The chicken mixture can easily make double the amount of empanadas so buy more pasty dough. To make a more figure friendly version of this I used Tyler Florence recipe for empanada dough and baked them they came out great!. I had left over queso dip so the next day I heated it up and poured it over nachos is was very good, I will be making this again. I was a huge hit with my friends and family!

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  • on April 04, 2009

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    Made these for Superbowl and they were unbelievable! I used the Goya disks as mentioned in the previous reviews and doubled the recipe. I made these the night before and fried on Sunday because although an easy recipe, it is time consuming. HUGE hit! The queso recipe makes A LOT and noticed that most people liked the empanada's by themselves anyway. I'll likely cut the queso recipe in half next time. Was asked MANY times where we got the empanada's from and was called a liar at least twice when I told them I made it myself. The rumor on the streets is that my husband has the best wife ever! It's probably true. :-

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