Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Recipe courtesy Paula Deen

Show: Paula's PartyEpisode: Cheese Glorious Cheese

Rated: 4 stars out of 5Rate itRead users' reviews (58)

RECIPE
COMMENTS & REVIEWS(58)

Cook Time:
20 min
Level:
Easy
Yield:
12 to 15 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 20 min
Total:: 1 hr 0 min

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Ingredients

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

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 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.

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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Comments & Reviews

recipe Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Marcela Austin, TX 11-10-2009
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Empanadas dough to make it easier yet!
Rated: 4 stars out of 5

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! Read more
recipe Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Kennetra Randallstown, MD 10-28-2009
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Use Biscuit Dough Instead
Rated: 4 stars out of 5

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.Read more
recipe Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Darren Bossier City, LA 10-23-2009
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Good for the game
Rated: 4 stars out of 5

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. Read more
recipe Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Beth Hainesport, NJ 09-23-2009
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Velveeta is not cheddar cheese.
Rated: 3 stars out of 5

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!Read more
recipe Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Brigid Salisbury Mills, NY 08-22-2009
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double duty recipe
Rated: 4 stars out of 5

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.Read more
recipe Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
G. W. Memphis, TN 04-30-2009
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Huh?
Rated: 1 stars out of 5

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.Read more