Cheesy Chicken Empanadas with Chili Con Queso Dip

Cheesy Chicken Empanadas with Chili Con Queso Dip

A Mexican Delight

I have always been a big fan of Mexican food. Whether it’s burritos, tacos, enchiladas, whatever it is, I love it! I’m also a huge fan of cooking. I love finding new recipes anywhere I can and making them with my husband. We are always throwing parties and get-togethers with our families. One of my favorite recipes to make is a cheesy chicken empanada with some chili con queso dip! Its simple and fast and all you need is a deep fryer!

 

The recipe for the cheese chicken empanadas consists of:

3 cups of cooked chopped chicken

1 (8 ounce) package of shredded cheese

1 chopped jalapeno

4 ounces of cream cheese

1 (15 ounce) refrigerated piecrust

1 ½ teaspoons salt

½ teaspoon black pepper

Water

 

First, in a large mixing bowl, combine the chicken, cream cheese, jalapeno, salt and pepper. Next, remove the piecrust from the tin. Lightly flour and roll into a 15-inch circle. Then cut out round circles using a 3 in cookie cutter. Repeat with the remaining piecrust. After that lightly brush the edges with water. Place 1 heaping teaspoons of mixture, fold over, and press edges with a fork. Place the empanada into a deep fryer for 3 to 5 minutes, or until golden brown.

 

For the chili con queso dip you will need 1 (16 ounce) package of shredded cheddar cheese, 1 (16 ounce) can of diced tomatoes, 1 (4 ounce) can of green chiles, and 2 teaspoons of hot sauce.

 

You slowing melt the cheddar cheese over low or medium heat. After it melts, add the tomatoes and chiles. That is your dip for the empanadas.

 

Two very simple recipes for one super delicious snack!