1. Preheat vegetable oil in a deep-fryer to 350 degrees F. 2. In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. 3. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. 4. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. 5. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. 6. Arrange 1 round on a clean, flat surface. 7. Using a pastry brush, lightly brush the edges of crust with water. 8. Place 1 heaping teaspoon of chicken mixture in the center of the round. 9. Fold the dough over the filling, pressing the edges with a fork to seal. 10. Repeat with the remaining rounds and chicken mixture. 11. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. 12. Top with queso dip. 13. Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month. 14. Sauce:. 15. In a medium sauce pot, slowly heat cheese over medium/low heat. 16. When cheese is fully melted add tomatoes, stirring with spoon until combined well. 17. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
