Keto Crispy Fried Chicken Empanadas
Golden, crispy empanadas filled with seasoned chicken, cream cheese, and a blend of Colby and Monterey Jack cheeses, paired with a rich Velveeta queso dip studded with diced tomatoes. The flaky pie crust exterior gives way to a creamy, spicy filling enhanced with red bell pepper, jalapeño, and cumin. Perfect for parties, game day, or casual dinners when you want something indulgent and shareable. These handheld treats can be made ahead and frozen, making them an excellent make-ahead appetizer or main dish.
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 jalapeño, seeded and chopped
- 1 tablespoon ground cumin
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 15 ounce package refrigerated pie crustsempanada dough1:1wheat
more traditional texture
- water
- 1 cup Velveeta cheese, or cheese sauce
- 1 cup tomatoes, diced
Instructions
- 1
Preheat vegetable oil in deep-fryer to 350 degrees F
- 2
Combine chicken, Colby and Monterey cheese, cream cheese, red pepper, jalapeño, cumin, salt, and pepper in large bowl using rubber spatula
- 3
Remove pie crust from tin onto lightly floured surface and roll into 15-inch circle
- 4
Cut out rounds using 3-inch cookie cutter and re-roll dough as needed
- 5
Repeat with remaining pie crusts to make 12 to 15 circles total
- 6
Arrange one round on clean, flat surface
- 7
Brush edges of crust lightly with water using pastry brush
- 8
Place one heaping teaspoon of chicken mixture in center of round
- 9
Fold dough over filling and press edges with fork to seal
- 10
Repeat with remaining rounds and chicken mixture
- 11
Fry empanadas in deep-fryer for 3 to 5 minutes until golden brown
- 12
Heat Velveeta cheese slowly in medium sauce pot over medium-low heat
- 13
Add tomatoes to melted cheese and stir until combined well
- 14
Pour cheese dip into small casserole dish
- 15
Top empanadas with queso dip or serve as dip alongside
Tips
Make sure oil temperature stays at 350°F for even browning and to prevent greasy empanadas.
Seal edges firmly with fork tines to prevent filling from leaking during frying.
Don't overfill empanadas - one heaping teaspoon is enough to prevent bursting.
Good to Know
Store leftover empanadas in refrigerator up to 3 days. Reheat in 350°F oven for 5-7 minutes until crispy.
Assemble empanadas completely and freeze up to 1 month. Fry directly from frozen, adding 1-2 minutes to cooking time.
Serve immediately while hot and crispy. Offer queso dip on the side or drizzle over top.
Common Mistakes
Keep oil at proper temperature to avoid greasy or burnt empanadas
Don't overfill to prevent bursting during frying
Seal edges completely to prevent filling from leaking out
Substitutions
Dairy-Free Swaps
General Alternatives
more traditional texture
FAQ
Can I bake these instead of frying?
Yes, brush with egg wash and bake at 425°F for 15-20 minutes until golden brown. They won't be as crispy as fried versions.
What if I don't have a deep fryer?
Use a heavy pot with 2-3 inches of oil and a thermometer. Maintain temperature at 350°F and fry in small batches.
How long do these keep frozen?
Assembled uncooked empanadas freeze well up to 1 month. Fry directly from frozen without thawing first.