Snack: Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Delicious finger food for your next party or game day

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 (15 oz) package refrigerated piecrusts
1 1/2 teaspoons salt
1/2 teaspoon black pepper, ground
1 tablespoon ground cumin
1 jalapeño, seeded and chopped
1 chopped red bell pepper
4 oz cream cheese, softened
1 (8 oz) package colby and monterey jack cheese blend, shredded
3 cups (about 4 to 5 chicken breasts) chicken, cooked and chopped
1 lb processed cheddar cheese
1 (16 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
2 teaspoons Paula Deen's Hot Sauce

Instructions

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Preheat vegetable oil in a deep fryer to 350 °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 piecrust 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 piecrusts, 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.

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