Cheesiest Fried Chicken Empanadas With Queso Dip
This is a recipe from paula deen, foodnetwork.com. I made this for tonight's dinner & served with a side of my recipe for spanish rice (http://www.recipezaar.com/280608). It was great! My husband said it was a 4 our of 5 star dinner. Although, i tweaked the sauce to my own tastes.
Steps
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 queso dip.
Sauce:.
In a medium sauce pot , slowly heat cheese over medium / low heat.
When cheese is fully melted add tomatoes , stirri.
Ingredients
chicken, cheese, cream cheese, red bell pepper, jalapeno, ground cumin, salt, ground black pepper, refrigerated pie crusts, water, velveeta cheese, tomatoes