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1
Preheat vegetable oil in a deep-fryer to 350 degrees F.
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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.
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3
Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
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4
Cut out rounds, using a 3-inch cookie cutter.
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5
Re-roll dough as needed.
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6
Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
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7
Arrange 1 round on a clean, flat surface.
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8
Using a pastry brush, lightly brush the edges of crust with water.
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9
Place 1 heaping teaspoon of chicken mixture in the center of the round.
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10
Fold the dough over the filling, pressing the edges with a fork to seal.
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11
Repeat with the remaining rounds and chicken mixture.
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12
Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.
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13
Top with con queso dip.
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14
Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
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15
Dip:.
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16
In a medium sauce pot, slowly melt Cheddar over medium/low heat.
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17
When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
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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.
