Cheesiest Fried Chicken Empanadas With Queso Dip - cooking recipe

Ingredients

3 cups chicken, cooked and chopped (about 4 to 5 chicken breasts)
1 (8 ounce) package shredded cheese (Colby and Monterey Jack cheese blend)
4 ounces cream cheese, softened
1 red bell pepper, chopped
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 (I used http -- or /www.recipezaar.com/45383)
water
Sauce
1 cup Velveeta cheese (or cheese sauce)
1 cup tomatoes, diced (I used rotel with chipotle peppers)

Preparation

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.