- 3 cups Cooked Shredded Chicken
- Salt and Pepper, optional
- Garlic Powder, optional
- 6 tablespoons Hot Sauce
- 3 tablespoons Crumbled Blue Cheese
- 10 Empanadas Dough Discs
- Vegetable Oil, for frying
If your chicken has not been seasoned, season to taste with salt, pepper and garlic powder.
In a large bowl toss the chicken, hot sauce and blue cheese until combined.
Place 2 heaping tablespoons of chicken in the center of 1 empanada disc. Fold in half and press edges with a fork to seal. Repeat with remaining filling and discs.
In a medium frying pan over medium-high heat, add enough oil to come halfway up the sides of the empanada, about 1/2" or so depending how thick they are.
Working in batches, add empanadas in a single layer and cook approximately 2 minutes per side, or until dough is golden brown and no longer raw. Drain on paper towels.
Serve with blue cheese or ranch dressing and extra hot sauce for dipping.