Description
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.
Ingredients
- Chicken
- Cheese
- Cream Cheese
- Red Bell Pepper
- Jalapeno
- Ground Cumin
- Salt
- Ground Black Pepper
- Refrigerated Pie Crusts
- Water
- Velveeta Cheese
- Tomatoes
Instructions
- 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, stirring with spoon until combined well
- 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