Cheesiest Fried Chicken Empanadas W. Chile Con Queso Dip - Deen

1. 1

   Preheat vegetable oil in a deep-fryer to 350 degrees F.

2. 2

   In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.

3. 3

   Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.

4. 4

   Cut out rounds, using a 3-inch cookie cutter.

5. 5

   Re-roll dough as needed.

6. 6

   Repeat procedure with remaining pie crusts, making 12 to 15 circles total.

7. 7

   Arrange 1 round on a clean, flat surface.

8. 8

   Using a pastry brush, lightly brush the edges of crust with water.

9. 9

   Place 1 heaping teaspoon of chicken mixture in the center of the round.

10. 10

    Fold the dough over the filling, pressing the edges with a fork to seal.

11. 11

    Repeat with the remaining rounds and chicken mixture.

12. 12

    Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.

13. 13

    Top with con queso dip.

14. 14

    Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.

15. 15

    Dip:.

16. 16

    In a medium sauce pot, slowly melt Cheddar over medium/low heat.

17. 17

    When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

18. 18

    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.

* Per serving · 4 servings · Values may vary.