Chicken and Poblano Empanadas with Spicy Taco Dip - Better Than Bouillon

Ingredients

• 1 cup water
• 2 teaspoon Better Than Bouillon Roasted Chicken Base
• 1 pound boneless skinless chicken breasts
• 1.5 tablespoon Southeastern Mills Taco Seasoning
• 2 cups shredded pepper jack cheese
• 1 can (15-ounce) petite diced tomatoes
• 4 cups vegetable oil
• .5 cup diced poblano pepper
• .25 cup sour cream
• 1 tablespoon Southeastern Mills Taco Seasoning
• 1 poblano pepper, seeded and quartered
• 1 package frozen empanada dough, thawed