If it’s real comfort food you crave than Paula Deen’s cheesiest chicken empanadas with chili con queso dip is just for you. Being a vegetarian, I really can’t comment on the taste but judging by my family and how long these empanadas were in plain sight I’m thinking they’re pretty good. I was suppose to make these for a party, but I couldn’t get everything together in time so when I opened the refrigerator to see what to through together for everyone later I thought – why not? Paula has wonderful recipes and they’re easy to put together in short amounts of time.
Note: I passed on deep frying these empanadas for a healthier alternative; instead of frying, place them on a baking sheet and baking them at 400 degrees for 15 minutes. Make sure to preheat the oven. I also added a cayenne pepper egg wash to give it a little kick – BAM! Add one egg, a teaspoon of water and a teaspoon of cayenne pepper to a bowl and whisk the ingredients together. After placing the empanadas on the baking sheet brush them with the egg wash.
Ingredients
nocoupons
- 3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
- 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
- 4 ounces cream cheese, softened
- 1 chopped red bell pepper
- 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
- Water
Directions
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 con queso dip.
Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month
nocoupons Chili Con Queso Dip
- 1 pound package Cheddar (recommended: Velveeta)
- 1 (16-ounce) can diced tomatoes, drained
- 1 (4-ounce) can diced green chiles
- 2 teaspoons hot sauce
In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, 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.
Bon Appétit!
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Tags: chicken empanadas, chicken empanadas with queso, comfort food, cooking comfort food, cooking with dad, empanadas, single parent cooking
You may want to try “Morning Stars” vegetarian chicken, sausage, and meatless bites (they’re all made from Soy, the sausage is really good!) to incoporate into some of your recipes for yourself and your family, just so you don’t feel left out or like you have to restrict yourself. Hope this helps.
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Thank you so much for the advice. We’ve actually tried Morning Stars frozen sweet potato french fries and the kids love them. I’ll defnitely look into your suggestions and substitute ingredients in the future. Thanks Again and God Bless.