Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

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I made this recipe last night. I loved the filling. The only alteration I made was to omit the cumin and use a packet of McCormick fajita seasoning instead. They were absolutely delicious. I will not be using pie crusts next time, though, they were impossible to not tear in the process of stuffing the empanadas. Next time I will try the pre made empanada dough. I will definitely be making them again, just without the pie crust.

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I made these for a Valentines Day luncheon and everyone loved them. Each crust makes about 14. The recipe is easy, filling them are a little time consuming ,but rather easy. I fried them and had no problems with them falling apart. I do not think that the rust should be thinned out any. We made about 100. Even sitting out buffet style, they were still flaky and good. I did make them a day ahead of time and put them in the fridge covered. Paula is my hero!

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All I can say is uuuummmmm yummeee!!!!!!! I made these for Superbowl, and they were excellent. I used the frozen empanada corn dough which made it very easy. After chopping the peppers I pulsated all the ingredients in a processor about 4-5 times and it made the mixture easier to handle. I fried a few as a tester and baked the rest, either way they were delicious. The queso just sent them over the top... This recipe was. simple, full of flavor, and excellent with a cold Corona....... I will definitely make again.....

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I made these for a Super Bowl party along with several other great recipes. These were the best. I would recommend using a larger cutter and making them about 4 inches in diameter. I agree with some of the other comments about dicing the mixture more finely. Make this one for sure.

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THE FILLING IS GOOD AFTER ADDING BADIA SPICE MIX, SALT, PEPPER AND A BIT OF RED PEPPER FLAKES WHILE COOKING THE CHICKEN. I DID FRY THEM TONIGHT, BUT AFTER EATING 1 OR 2, THE PIE CRUST JUST GETS TO YOU BECAUSE THE FRYING IS WAY TOO MUCH. I KEEP READING ABOUT THE GOYA EMPANADA DOUGH, SO I'LL HAVE TO LOOK FOR THAT OR PHYLLO DOUGH OR THE CRESCENT ROLLS, BUT FOR SURE THIS DISH NEEDS TO BE BAKED. I TRIED THE QUESO AND IT'S GREAT, ESPECIALLY BECAUSE YOU CAN ADJUST THE HEAT IN IT. OVERALL, VERY GOOD TONIGHT FOR THE SUPER BOWL. I'M THINKING ABOUT ENCHILADAS WITH THE LEFTOVER FILLING.

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I liked the filling but the crust kind of puffed up when I fried it and tasted kind of sweet, good for a pie, baddddddddd for an empanada.

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As a lot of other people have said, the filling is amazing, don't change a thing. If there is filling left over put it on some nachos! As for the pie crust, make sure to roll it our pretty thin, but not so thin that it will tear when you start working with it. Another tip is to blend the filling in a food processor so the crust is less likely to tear. After putting the empanadas on parchment lined cookie sheets (this is if you're baking them MAKE SURE to brush the empanadas with egg wash, it makes ALL the difference, for some reason it makes them hold together AND it makes them really brown and shiny. Try it, you'll like it!

(I have not tried the pre-made wrappers since I can't find them in my area anywhere, but they also sound like a good idea!

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I made these this weekend and the filling is great. I have made them in the past using pie crust and did not care for the pie crust. Too much work because you still have to roll them out. This time I used the Goya pre-made empanada disks and they were much better. The filling is wonderful. I used the Louis Rich chicken strips (southwestern flavor and pepper jack and added cilantro. I am making these and taking them to a superbowl party. I did not measure the chicken or the pepper jack...just used three packages of chicken and half a hunk of pepper jack. I did not make the cheese dip, however I think I might for the party. Would be good on chips also.

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This is a good recipe except for the pie crust. I did it just as it says and it was way too flacky. completely fell apart.

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I made these today using the Goya PreMade Disks and they were absolutely awful. I don't understand how anyone could like them. I used the 4oz of Cream Cheese and it was just gross. Oh well. Every Paula recipe I use, ALWAYS comes out amazing for me... maybe it's just a matter of taste.