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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 (15 oz) pkg refrigerated piecrusts
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp ground cumin
1 jalapeno, seeded and chopped
1 chopped red bell pepper
4 oz cream cheese, softened
1 (8 oz) pkg shredded Colby and Monterey Jack cheese blend
3 cup chopped, cooked chicken, about 4 to 5 chicken breasts
Water
Preheat vegetable oil in a deep fryer to 350.
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 tsp 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 lbs pkg shredded cheddar or Velveeta
1 (16 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
2 tsp Hot Sauce
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.
Serves 12-15
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CHEESIEST FRIED CHICKEN EMPANADAS WITH CHILI CON QUESO DIP
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 (15 oz) pkg refrigerated piecrusts
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp ground cumin
1 jalapeno, seeded and chopped
1 chopped red bell pepper
4 oz cream cheese, softened
1 (8 oz) pkg shredded Colby and Monterey Jack cheese blend
3 cup chopped, cooked chicken, about 4 to 5 chicken breasts
Water
Preheat vegetable oil in a deep fryer to 350.
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 tsp 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 lbs pkg shredded cheddar or Velveeta
1 (16 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
2 tsp Hot Sauce
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.
Serves 12-15
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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