Fried Quince Empanadas Recipes

CHEESIEST FRIED CHICKEN EMPANADAS WITH QUESO DIP

Cheesiest Fried Chicken Empanadas With Queso Dip image

This is a recipe from Paula Deen, foodnetwork.com. I made this for tonight's dinner & served with a side of my recipe for spanish rice (http://www.recipezaar.com/280608). It was great! My husband said it was a 4 our of 5 star dinner. Although, I tweaked the sauce to my own tastes.

Provided by Concoctionista

Categories Lunch/Snacks

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 12

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
1 cup Velveeta cheese (or cheese sauce)
1 cup tomatoes, diced (I used rotel with chipotle peppers)

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.

Nutrition Facts : Calories 285.4, Fat 19.7, SaturatedFat 8.8, Cholesterol 22.5, Sodium 732.4, Carbohydrate 20.9, Fiber 0.8, Sugar 2.4, Protein 6.3

FRIED EMPANADAS

Fried Empanadas image

These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!

Provided by CNCOOK

Categories World Cuisine Recipes European Spanish

Time 2h20m

Yield 24

Number Of Ingredients 15

Ingredients

4 ½ cups all-purpose flour
1 ½ teaspoons salt
½ cup shortening
1 ¼ cups water, or as needed
2 tablespoons olive oil
1 small onion, chopped
1 ½ pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
½ teaspoon ground black pepper
½ cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed

Steps:

In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 21.4 g, Cholesterol 32.7 mg, Fat 46.2 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 7.5 g, Sodium 169.2 mg, Sugar 2.3 g

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