Cheesiest Fried Chicken Empanadas With Chili Con Queso Dip Recipes

Steps:

• 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.
• Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
• 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.

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
• Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

Steps:

• 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.
• 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.
• 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.

Steps:

• Season chicken with 2 tablespoons of garlic and herb seasoning and salt.
• Cook chicken in large skillet (you may choose to use a bit of olive oil).
• Set chicken aside (you could make this ahead and refrigerate).
• In the same skillet, cook onions until tender.
• Add peppers and cook for additional 3 minutes.
• Add black beans, remaining garlic plus and fresh cilantro and mix with the chicken in a large mixing bowl.
• Assembling the quessadillas:.
• Heat a large, flat-bottom frying pan to medium high heat.
• Place a small amount of olive oil in the pan and spread it around and shake desired amount of season salt into the frying pan.
• Place one tortilla on the bottom of the pan, and add a large spoonful of chicken mixture onto one half of the tortilla.
• Spread the mixture so that it is flat and evenly distributed, and then top with a handful of cheese.
• Fold the tortilla in half.
• Place another tortilla on the other half of the pan (allowing half of it to lay on top of the first tortilla) and fill with chicken mixture and cheese and fold the tortilla in half.
• After a short while, you will need to flip the quesadillas carefully (hint, I place one on top of the other to help this process).
• If they are getting too dark, too fast, you will need to turn down the heat.
• Continue this process until all of your filling/tortillas are used up.
• You may want to put finished quesadillas in the oven to keep warm while you work.
• Serve with salsa, sour cream and guacamole.