Chicken Empanadas with Chili Con Queso Dip
From Paula Deen
3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
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
Water
- 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. Serve with chili con queso dip, recipe below.
Serves 12-15.
Make ahead: The fried empanada recipe can be made ahead and frozen for up to 1 month.
Related:
recipes, Chicken, cheese, Paula Deen, super bowl, dips, empanadas, argentine, velveeta, Chili Con Queso, nacho dip
Vegetable Sticks with Cheddar Ranch Dip
From Sandra Lee
1 cup sour cream
1 cup cheese dip (recommended: Tostitos Salsa con Queso)
1 envelope (1 ounce) ranch dressing mix (recommended: Hidden Valley)
1 container (14 ounces) pre-cut carrot and celery sticks
- In a medium mixing bowl mix the sour cream, cheese dip, and ranch dressing mix with a wooden spoon. Set aside.
- Place the veggie sticks on a serving plate in 2 piles.
- Place the dip in small serving bowl. Dip freely!
Makes 2 cups.
Guacamole
From Simply Recipes
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
- Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
- Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
- Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Queso Fundido
Modified from Sur La Table
2 fresh poblano chiles
4 ounces (1/2 cup) Mexican chorizo sausage, casing removed if there is one, store bought or homemade
1 medium white onion, sliced
Salt
8 ounces Chihuahua or other Mexican melting cheese such as quesadilla or asadero (lacking Mexican cheese, queso fundido is delicious made with everything from Monterey jack to mild cheddar), shredded (you’ll have about 2 cups)
About a teaspoon or so of crumbled dried oregano, preferably Mexican
tortilla chips for serving
- Roasting the poblano chiles. Roast the poblanos on an open flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh—only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into 1/4-inch-wide strips about 2 inches long.
- Heat the oven to 350-degrees.
- In a medium-size skillet (preferably non-stick), cook the chorizo over medium heat, stirring to break up any clumps, until half-cooked, about 5 minutes. (As the chorizo heats, it should render enough fat to cook the meat; if the mixture seems dry, add a little oil.) Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo done, about 10 minutes. (If the mixture looks very oily, drain.) Stir in the poblano strips, taste and season with salt if you think the mixture needs some. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
- Stir the cheese into the warm chorizo mixture. Set in the oven and bake until the cheese is just melted but has not begun to separate or look greasy, about 5 more minutes. Sprinkle with the crumbled oregano and serve without a moment's hesitation, accompanied by the tortillas.
Serves 6.
Make ahead: The chorizo-poblano mixture can be made a day ahead, covered and refrigerated; warm it in your baking vessel before stirring in the cheese and baking.
Best Ever Nacho Layer Dip
From Food Network
1 can refried beans
8 ounces cream cheese, softened
1 cup chopped tomato
1/2 cup coarsely chopped jalapenos
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced scallions
- Preheat oven to 375 degrees F.
- Spread beans over bottom of baking dish. Spread softened cream cheese on top.
- Layer tomatoes, jalapenos, red onion and cheese.
- Bake for 20 minutes or until bubbly.
- Top with scallions and serve with chips.
Serves 8.
Source
Spinach Artichoke Dip
Modified from Houston's restaurant
2 (10-ounce) bags fresh spinach, stemmed, rinsed and chopped
1/4 cup plus 2 tablespoons butter
2 tablespoons. minced fresh garlic
1 cup chopped onions
1/4 cup flour
2 cups heavy cream (whipping cream)
1 Tbls. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce
1 tsp. salt
1-1/4 cup fresh grated Reggiano Parmesan cheese
3/4 cup sour cream
1 cup grated Monterey Jack cheese
2 (15-ounce) cans artichoke hearts, drained and julienned
- Steam spinach - strain and squeeze dry. Must be very dry. Chop finely and set
aside.
- In heavy saucepan, melt 1/4 cup butter. Add garlic and onions and saute about 3-5 minutes.
- Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
- When it thickens, add lemon jiuce, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes.
- Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and half of the Jack cheese. Stir until cheese is melted.
- Turn the mixture into a baking pan. Top with remaining jack cheese.
- Bake the dip for 10 to 15 minutes, or until the top is golden brown. Serve immediately, with tortilla chips for dipping.
Serves 12-16.
7 Layer Dip
From Kraft Foods
1 can (28 oz) refried beans
1 pkg. (8 oz.) cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup guacamole
1 cup chunky style salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives
1/2 cup chopped and seeded tomatoes, optional
- Spread refried beans onto bottom of 9-inch pie plate or quiche dish. Mix cream cheese and seasoning mix until well blended. Spread on top of refried beans.
- Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.
- Serve with tortilla chips.
Serves 12-16.
Nacho Cheese Sauce
From Bobby Flay
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt
- Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
- Serve warm in a crock or fondue pot with crunchy tortilla chips for dipping.
Serves 8-10.
Shrimp Cocktail
From Fisherman's Express
15 large uncooked shrimp
1/2 cup chili sauce
1 Tbsp lemon or lime juice
1/2 cup ketchup
1/2 cup parsley, finely chopped
1/2 cup horseradish
1 drop hot sauce
1 Tbsp Worcestershire sauce
1/2 tsp salt
- Clean shrimp by deveining and discarding heads and shell if present. Leave shrimp tails intact.
- Boil shrimp for about 3-4 minutes. Do not over cook as shrimp will become tough. Shrimp are done as soon as they become opaque.
- Combine all other ingredients to make sauce.
- Place 3-4 shrimp in individual serving dishes with greens and lemon garnish. Pour cocktail sauce over shrimp, or dip the shrimp in the sauce.
Serves 3 to 5.
Curried Vegetable Dip
From Gourmet magazine
1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally
- Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
Makes about 1 1/2 cups.
Make ahead: dip can be made 2 days ahead and chilled, covered.
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