Cheesiest Fried Chicken Empanadas with Queso Dip
Crispy, golden perfection meets gooey, cheesy indulgence with these Cheesiest Fried Chicken Empanadas with Queso Dip. Packed with a savory blend of shredded chicken, mozzarella, cheddar, and a touch of heat from jalapeños, these empanadas deliver a mouthwatering explosion of flavor in every bite. The buttery, flaky empanada shell is fried to a stunning crunch and pairs irresistibly with the creamy, melty queso dip made with a Mexican cheese blend and a hint of spice. Whether you're hosting a game-day gathering or craving an elevated snack, these empanadas are a show-stopping treat that's easy to make and even easier to devour. Serve warm with queso dip and a sprinkle of diced tomatoes for a vibrant, savory masterpiece. Perfect for lovers of fried snacks, cheese-heavy recipes, and bold Tex-Mex flavors!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons Diced jalapeños
- 4 ounces Cream cheese (softened)
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 pieces Empanada dough discs (store-bought or homemade)
- 3 cups Vegetable oil (for frying)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 cup Shredded Mexican cheese blend
- 0.25 cup Diced tomatoes (optional, for garnish)
Instructions
In a large mixing bowl, combine shredded chicken, mozzarella cheese, cheddar cheese, diced jalapeños, cream cheese, chopped cilantro, garlic powder, cumin, salt, and black pepper. Mix until thoroughly combined.
Lay out empanada dough discs on a clean surface. Place about 2 tablespoons of the chicken and cheese mixture in the center of each disc.
Fold the empanada dough in half to form a half-moon shape. Press the edges together gently, then crimp the edges with a fork to seal.
In a large, deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully add the empanadas to the hot oil in batches, frying each side for 2-3 minutes or until golden brown. Remove and drain on a plate lined with paper towels.
To make the queso dip, melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
Gradually add the milk while whisking to prevent lumps. Cook for 3-4 minutes, stirring frequently, until the mixture begins to thicken.
Reduce the heat to low and stir in the Mexican cheese blend until fully melted and smooth.
Serve the fried empanadas warm with the queso dip on the side. Garnish the dip with diced tomatoes if desired.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 543 mg | 24% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.9 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 312 mg | 24% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
