No matter where I am, if I see a Buffalo chicken dip I will stand by that table and eat it all! So I thought to myself, why don’t I put this in an empanada? If you're a fan of Buffalo chicken dip, get ready to take it up a notch with these Buffalo Chicken Dip Empanadas! Packed with creamy, spicy, and cheesy goodness, these empanadas are perfect for game days, gatherings, or whenever you need a delicious snack. Let's get started!

Ingredients:

For the Filling:
- 1 whole rotisserie chicken shredded
- 1/4 of a 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 shredded taco blend cheese
- 1 cup shredded triple cheddar cheese
For the Empanadas:
- 1 package Goya Empanada Dough for Frying (found in the freezer aisle of any grocery store)
- Vegetable oil, for frying

Instructions:

Prepare the Filling:

On medium low heat, combine the onion, shredded rotisserie chicken, softened cream cheese, ranch dressing, blue cheese, and Frank's RedHot Buffalo Sauce. Mix until well blended and smooth.
Stir in the shredded taco blend cheese and triple cheddar cheese. Once it’s thickened, set aside.

Assemble the Empanadas:

On a flat surface, lay out the Goya empanada dough discs. Place a heaping tablespoon of the Buffalo chicken mixture in the center of each disc.
Fold the dough over the filling to form a half-moon shape, and press the edges together with a fork to seal them tightly. Repeat with the remaining discs and filling.

Fry the Empanadas:

Heat about 1-2 inches of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Fry the empanadas in batches, being careful not to overcrowd the skillet. Cook each empanada for about 2-3 minutes per side, or until golden brown and crispy.
Remove the empanadas with a slotted spoon and drain on a paper towel-lined plate.