Easy Buffalo Chicken Dip Empanadas (with a whipped blue cheese and honey)
Gooey buffalo chicken filling inside of a crispy warm empanada shell dipped into a tangy and sweet whipped blue cheese and honey dip has the most enjoyable bite. The ideal for entertaining.
Servings: 10 Empanadas
Ingredients
- 10 oz Can of Cooked White Chicken - drained
- ½ cup Shredded Cheddar Cheese
- ½ cup Buffalo Sauce
- 2 TBSP Ranch Dressing
- 10 Frozen Empanada Dough Discs - defrosted The packaging may indicate "frying" dough or "baking" dough choose "frying" if available.
- 24 oz Canola Oil
Whipped Blue Cheese and Honey
- ⅓ cup Blue Cheese Crumbles
- 1 TBSP Honey
- 1 TBSP Milk
Instructions
- Make the Whipped Blue Cheese and Honey. In a food processor or blender add your blue cheese crumbles, honey and milk. Blend until creamy. You may have to stop and use a spatula to scrape down the sides once or twice. Place in a small bowl and set aside.
- In a bowl, add your chicken and break apart with a fork until shredded.
- Add your cheddar cheese, buffalo sauce, and ranch to the chicken and stir until evenly combined.
- Lay out an empanada dough-disc and place a spoonful of filling in the middle. Fold over and using a fork, press the edges of the dough together to seal it closed. Make sure not to over fill, you do not want the filling to leak through. Do this for all 10 empanadas. See video for demo.
- In a deep pan, pour your canola oil into the pan and heat over medium high heat until it reaches 375F.
- Add in a few empanadas, not to over crowd the pan, they should not touch. Cook until golden brown, about 2-3 minutes on each side. Remove and place on a wire rack. Immediately top with a sprinkle of salt. See video/blog post for more tips!