Cheesiestfriedchickenempanadaswithquesodip Recipes

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
• Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
• In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
• Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
• Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
• Serve the chicken empanadas with the Chili Lime Dipping Sauce.
• Combine the yogurt, chipotle and lime zest and juice in a bowl.

Steps:

• Preheat the oven to 350 degrees F. Cut a lengthwise slit in each plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes. Set aside to cool.
• Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice.
• Melt the butter in a small saucepan over moderate heat. Add the brown sugar and cook, stirring, until the sugar has melted. Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine. Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes. Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes. Drain the quince wedges and add to the pan. Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes. Remove the pan from the heat, stir in the walnuts and let cool. (The stuffing can be make a day in advance and refrigerated).
• Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended. Wrap in plastic and refrigerate about 2 hours.
• To assemble: Roll 2 tablespoons of the dough between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another plastic bag over the dough and press to form a 3 1/2inch circle. Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce. Fold over to enclose the quince and press the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes.
• Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes. With a slotted spoon, remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve hot.

Steps:

• Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
• Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.

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.

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.

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
• Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

Steps:

• In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
• In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
• On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
• Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
• Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
• Serve hot or warm.

Steps:

• Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
• Bake in preheated oven until golden-brown, about 20 minutes.
• Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

Steps:

• Mix flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
• Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet.
• Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork.
• Brush tops with remaining egg. Bake 18 to 20 min. or until golden brown.

Steps:

• Mix seasoning together and store in airtight container for up to 6 months.
• In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange.
• In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy.
• Dip Chicken in egg and coat well with flour mix.
• Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil.
• Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes.
• Preparation depends on how long you let the chicken soak in hot sauce.

Steps:

• Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
• Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
• Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
• Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
• Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
• Bake in the preheated oven until golden, about 20 minutes.

Steps:

• The Chicken.
• - Place chicken thighs in a large pot with 8 cups of boiling water.
• - Add the celery, onion, garlic, Kosher salt and cumin.
• - Boil over medium heat for approximately 1 hour (or until chicken is cooked).
• - With a slotted spoon, carefully remove chicken from the pot, place it in a bowl and cover with a kitchen towel. Allow it to cool until safe to handle.
• - Cover the pot and continue to cook the stock on low heat.
• - Once the chicken has cooled, remove the skin and the bones. Drop the bones and skin into the stock pot, cover and continue to cook. With your fingers, pull the chicken meat apart so it resembles shredded meat. Put into a bowl, cover and refrigerate.
• - Allow the chicken stock to boil on low heat for another hour. Using a sieve, separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes. Discard the stock ingredients.
• The Dough.
• - Mix all the dry ingredients together (corn meal, brown sugar, yuca starch and optional cumin) in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. I usually add two cups and work the dough with my hands. Then, I add the chicken stock 1/2 cup at a time until I get the consistency I need.
• - Cover the bowl and let the "masa" rest for about one hour in the refrigerator.
• The Filling.
• - In a frying pan, heat the butter, margarine or oil over medium heat and saute the onions and tomatoes. (Here you can add cumin to taste).
• - In a large bowl, combine the chicken, potatoes, chopped cilantro, garlic powder and pepper.
• - Add the sauteed onion-tomato mixture and stir until well blended. Check for salt and adjust spices to your liking.
• The Empanada.
• - Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
• - Roll the "masa" (dough) into little balls about 1" in diameter. Cover the bottom part of the tortilla press with a piece of plastic wrap. Place the masa ball on top of the plastic wrap. Cover with another piece of plastic and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. While still in the plastic, press the edges firmly together between your thumb and middle finger so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I remove it from the plastic and use the tip of my finger to fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
• - Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
• Cooking.
• - The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
• - However, tradition does not always mean that it is right. Much of the time tradition simply means "lack of technology and alternate methods.".
• - I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
• - If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
• - The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.

Steps:

• Preheat oven to 400°F.
• Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.
• Roll out the pie crust dough and cut circles, about 5 inches in diameter.
• Spoon filling into the middle of the dough circles.
• Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).
• Beat the egg and brush over the empanadas.
• Bake at 400°F for 15 minutes.

Steps:

• Mixture:.
• Add Jalapeno, Onion, and Garlic to a pan with a teaspoon of oil on medium heat. Saute until onion is clear.
• Add ground chicken, and immediatly add Cumin, Chili Powder, paprika, salt and Cayenne pepper over the ground chicken. so its looks like its Dusted. Mixing well over medium heat and breaking it down until it it browned.
• Remove and drain out fat, place into a bowl and let it sit for 5 mins.
• Add Cheese to the Ground Chicken and mix well. Let rest for about 10 mins before filling.
• Roll dough out, dough should be .5 inch thick. You will need 4 inch circles for each empanada.
• Place about 2 tablespoons of Meat Mixture into the middle of the Circle. And then gently fold over. Using A fork press the ends closed.
• Dough recipe:.
• Shift flour and Salt together. cut butter into 1/4 and slowly mix into flour/salt.
• In a small bowl, combine egg, Vinegar and water and beat until foamy.
• Combine Egg mixture to flour and Mix with a fork.
• Once the mixture is completely Incorporated you can use your hands to form dough. Once it is sturdy place onto a floured surface and roll into a triangle. Using Plastic wrap cover and place in fridge for 1 Hour.
• Bake:.
• Pre Heat Oven 400.
• Place each Empanada onto Pan and brush with Egg Yolk.
• Sprinkle each Empanada with Chili Powder/Salt mixture.
• Place in over for 12 to 14 minutes.

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients. Whisk egg and water until blended.
• Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
• Spoon 2 tablespoons chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
• Bake 15 minute or until golden brown.
• This recipe was shared by Kraft.
• Tips.
• How to cut circles without a biscuit cutter.
• If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
• Special extra.
• Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.

Steps:

• Preheat oven to 400F degrees.
• Heat oil over med-high heat in a large skillet.
• Saute onions and garlic about 4 minutes, until onions are translucent.
• Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
• Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
• Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
• Take mixture off burner and let cool to room temperature.
• Add cheese and mix thoroughly.
• Roll out dough onto floured surface.
• Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
• Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
• Brush tops with egg yolks and sprinkle with chili powder.
• Cook for 12-14 minutes at 400°F.
• Enjoy!