Mouth Watering Buffalo Chicken Empanadas – Cuso Cuts

Ingredients

• 1-pound boneless, skinless chicken
• Splash of Olive oil
• 1 tsp. Oregano
• 1 tsp. Garlic powder
• 1 tsp Black pepper
• 1 tsp Cumin
• 8 oz. Softened cream cheese
• ½ cup Chunky blue cheese dressing
• ½ cup Monterey Jack cheese (shredded), alternatively cheddar
• 2 cups shredded, grilled chicken
• ½ cup Hot Sauce
• One package of empanada discs (typically sold in sets of 10)
• Frying oil
• Slice your chicken breast into wide strips.
• Rub the chicken with olive oil
• Mix the spices and sprinkle them evenly over the chicken
• Grill until the internal temperature reaches 160 degrees. Let it rest (it will come up to 165 while it sits).
• Shred the chicken using a cutting board and chef knife. If you don’t have a good cutting board or knife, I offer both HERE .
• Combine the cream cheese, blue cheese, and hot sauce until blended evenly
• Stir in the shredded cheese and chicken.
• Use ¼ of the buffalo chicken in the center of each Empanada wrap.
• Fold in half (it will look like a half-moon)
• Dampen the edges of the dough, then press together using a fork. Check to make sure they seal tightly.
• Using the point of your knife, put three tiny holes in the top of the Empanada.
• Put 1” of cooking oil into a deep skillet (you can also use a deep fryer)
• Fry them in small batches, turning them to brown on both sides.
• Drain on paper towels.