Zutaten für Cheesiest Fried Chicken Empanadas With Queso Dip
- 2 cups cooked chicken (shredded)
- 2 cups shredded cheddar cheese
- 4 oz cream cheese (softened)
- Red Bell Pepper
- 1/4 cup chopped jalapeño (seeded, to taste)
- Ground Cumin
- 1 tsp salt
- Ground Black Pepper
- Refrigerated Pie Crusts
- Water
- Velveeta Cheese
- 1/2 cup diced tomatoes
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Zubereitung von Cheesiest Fried Chicken Empanadas With Queso Dip
- Preheat vegetable oil in a deep-fryer to 350°F (175°C).
- In a large bowl, combine: 2 cups cooked chicken (shredded), 1 cup shredded Colby cheese, 1 cup shredded Monterey Jack cheese, 4 oz cream cheese (softened), 1/2 cup chopped red bell pepper, 1/4 cup chopped jalapeño (seeded, to taste), 1 tbsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix well with a rubber spatula.
- On a lightly floured surface, roll out one pie crust to a 15-inch circle.
- Use a 3-inch cookie cutter to cut out 12-15 empanada rounds. Re-roll scraps as needed.
- Place one round on a clean surface. Brush the edges with water.
- Add 1 heaping teaspoon of the chicken mixture to the center of the round.
- Fold the dough over the filling, pressing the edges firmly with a fork to seal.
- Repeat steps 5-7 with remaining rounds and filling.
- Carefully place empanadas in the preheated oil and fry for 3-5 minutes, or until golden brown and cooked through. Fry in batches to avoid overcrowding.
- **Queso Dip:** In a medium saucepan, melt 2 cups shredded cheddar cheese over medium-low heat, stirring frequently until smooth.
- Stir in 1/2 cup diced tomatoes. Continue stirring until well combined.
- Transfer the queso dip to a small casserole dish and serve alongside the empanadas for dipping or drizzling.
- Serve your Cheesiest Fried Chicken Empanadas immediately with the queso dip and a side of Spanish rice.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
9g
Fat
43g
Carbs
6g
