Sunday, February 6, 2011

Empanadas Anyone?

This is what I made instead of watching the super bowl.
The End.

Chicken Empanadas with Chili Con Queso Dip
Yield: 12 servings
3 c chopped, cooked chicken - about 4 to 5 chicken breasts
8 oz shredded colby and Monterey Jack cheese blend
4 oz cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
2 green onion - chopped
1 T ground cumin
1 1/2 t salt
1/2 t ground black pepper
Empanadas Pastry
Chili Con Queso Dip
Prepare pastry as directed below.
Combine filling ingredients.
Prepare and fry as directed below.
Top with con queso dip.
Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.

Empanadas Pastry
Yield: 1 dozen
2 1/4 c all-purpose flour
3/4 t salt
1/4 c shortening
2/3 c water - or as needed
1 quart oil for frying - or as needed
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.

Form the dough into 2 inch balls.
On a floured surface, roll each ball out into a thin circle.
Lightly brush edges with water.
Place teaspoon of the meat mixture onto the center, then fold into half-moon shapes.
Seal edges by pressing with fork.
Heat oil in a deep-fryer to 365 degrees F.
Place a few 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.

Chili Con Queso Dip
1 lb Velveeta
1 (16-oz) can diced tomatoes, drained
1 (4-oz) can diced green chiles
2 t hot sauce
In a medium sauce pot, slowly melt Velveeta over medium/low heat.
When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

1 comment:

Emily said...

Oh, wow! These look so good. I'm definitely going to have to try them soon.