Cheesiest Fried Chicken Empanadas With Queso Dip

  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.

chicken, shredded cheese, cream cheese, red bell pepper, jalapeno, ground cumin, salt, ground black pepper, water, sauce, velveeta cheese, tomatoes

Taken from www.food.com/recipe/cheesiest-fried-chicken-empanadas-with-queso-dip-291251 (may not work)

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