Description

These crispy Buffalo Chicken Dip Empanadas combine game-day favorites in a portable handheld package! Flaky dough wraps around creamy buffalo chicken filling with triple cheese goodness – perfect for parties or game day snacking.

Ingredients

Scale

For the Filling:

2 whole rotisserie chickens, shredded
1/4 white onion, finely chopped
1 cup ranch dressing
8 oz cream cheese, softened
1/2 cup blue cheese dressing
1 cup Frank’s RedHot Buffalo Sauce
1 cup sharp cheddar shredded cheese
1 cup shredded triple cheddar cheese

For the Empanadas:

1 package Goya Empanada Dough for Frying (found in freezer aisle)
Vegetable oil, for frying

Instructions

In large bowl, combine shredded chicken, chopped onion, ranch dressing, softened cream cheese, blue cheese dressing, buffalo sauce, and both cheeses. Mix until fully incorporated.
Lay empanada discs on work surface. Place 2 tablespoons filling in center of each disc.
Fold dough over filling to create half-moon shape. Seal edges by pressing with fork.
Heat 2 inches vegetable oil in deep skillet to 375°F (190°C).
Fry empanadas in batches 2-3 minutes per side until golden brown.
Drain on paper towels. Serve warm with extra ranch or blue cheese dressing.

Notes

Tips: For milder flavor, reduce buffalo sauce to 1/2 cup. Substitute mozzarella for blue cheese if preferred.
Make Ahead: Assemble empanadas and freeze unbaked for up to 3 months. Fry directly from frozen, adding 1-2 minutes cooking time.
Storage: Refrigerate leftovers in airtight container for up to 3 days. Reheat in air fryer at 375°F for 4 minutes.

Prep Time: 25
Cook Time: 15
Category: Appetizer
Method: Fried
Cuisine: American Fusion

Nutrition

Serving Size: 1 empanada
Calories: 280
Sugar: 2g
Sodium: 680mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 13g
Cholesterol: 45mg

Keywords: buffalo chicken empanadas, game day snacks, crispy appetizers, party food