JAC'd Up Chicken Empanadas

You know some of the best meals you can ever have are those that you just eat with your fingers. You know the ones that you can just grab a plate and go sit down in front of the TV and watch your favorite sports team or TV show. No worries about a fork or a knive just good ole barbarick eating. So I put together a really good one for you to have the next time you are feeling uncivilized. Just dig in Y'all it is all good!!!!

Difficulty: Easy
Prep Time: 40 minutes
Cook Time: 20 minutes
Yield: 12 to 15 servings

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 of either of JAC's
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. Top with con queso dip.

Chili Con Queso Dip

1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced Rotel tomatoes, drained
2 teaspoons hot sauce
The rest of the Package of the JAC's Tailgaters Dip used in the Empanadas

In a medium sauce pot, slowly melt Cheddar and Dip mix together over medium/low heat. When cheese is fully melted add tomatoes, chilies, and hot sauce, stirring with spoon until combined well and hot. 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.