Name: Chicken Empanadas
Total time: 30 min
Ingredients: 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; Oil for frying; Water; 1 pound package Cheddar; 1 (16-ounce) can diced tomatoes, drained; 1 (4-ounce) can diced green chiles; 2 teaspoons hot sauce

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This traditional Latin American snack is filled with a spicy cheesy chicken filling. Served with a cheese dip that’s kicked up a notch with the addition of tomatoes, chilis and hot sauce. Great for a make ahead appetizer, or surprise the kids with these as an after school snack.

Ingredients

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
Oil for frying
Water

Chili Con Queso Dip:

1 pound package Cheddar
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce

Instructions

Preheat vegetable oil in a deep-fryer or small stockpot 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. Serve with con queso dip.
Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
Chili Con Queso Dip: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.

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Chicken Empanadas