Cheesiest Fried Chicken Empanadas With Queso Dip

Name: Cheesiest Fried Chicken Empanadas With Queso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken, cooked and chopped (about 4 to 5 chicken breasts); 1 (8 ounce) package shredded cheese (Colby and Monterey Jack cheese blend); 4 ounces cream cheese, softened; 1 red bell pepper, chopped; 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 (I used http -- or /www.recipezaar.com/45383); water; Sauce; 1 cup Velveeta cheese (or cheese sauce); 1 cup tomatoes, diced (I used rotel with chipotle peppers)

Servings: persons

3 cups chicken, cooked and chopped (about 4 to 5 chicken breasts)
1 (8 ounce) package shredded cheese (Colby and Monterey Jack cheese blend)
4 ounces cream cheese, softened
1 red bell pepper, chopped
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 (I used http -- or /www.recipezaar.com/45383)
water
Sauce
1 cup Velveeta cheese (or cheese sauce)
1 cup tomatoes, diced (I used rotel with chipotle peppers)

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

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups chicken, cooked and chopped (about 4 to 5 chicken breasts), 1 (8 ounce) package shredded cheese (Colby and Monterey Jack cheese blend), 4 ounces cream cheese, softened, 1 red bell pepper, chopped, and more.

Yes, Cheesiest Fried Chicken Empanadas With Queso Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!