Empanada De Queso
Ingredients
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- 2 1/4 cups warm water
- 2 tsp fine salt
- 1 tsp sugar
- 2 cups precooked white corn flour (masarepa)
- 1 tbsp vegetable oil – for dough
- 12 ounces queso blanco – shredded
- 6 cups vegetable oil – for frying
- hot sauce – for serving
- lime – wedges (for serving)
Instructions
1. In a large bowl, whisk the warm water, fine salt, and sugar until dissolved, 30–60 seconds.
2. Gradually sprinkle in the masarepa while stirring, then add 1 tbsp vegetable oil (for dough). Mix and knead until a smooth, soft dough forms that doesn’t crack when pressed, 2–3 minutes. Cover and rest to hydrate, 10 minutes.
3. While the dough rests, shred the queso blanco on the large holes of a grater, about 3 minutes.
4. Divide the dough into 10 equal balls (about 60 g each). Working one at a time, place a ball between two pieces of plastic (cut from a zip-top bag) and press or roll into a 5.5–6 inch disc, about 1/8 inch thick, 8–10 minutes total for all discs.
5. Spoon about 2–3 tbsp shredded cheese onto one half of each disc, leaving a 1/2 inch border. Fold the dough over to form a half-moon, press to expel air, and seal the edge firmly; trim with the rim of a bowl or crimp with fingers for a tight seal, 3–5 minutes.
6. Heat 6 cups vegetable oil (for frying) in a deep, heavy pot to 350°F/175°C over medium heat, 8–10 minutes. The oil is ready when a pinch of dough sizzles immediately.
7. Fry empanadas in batches without crowding, turning once, until deep golden and crisp and the cheese is melted, 4–6 minutes per batch. Maintain 330–350°F/165–175°C.
8. Drain on paper towels until the surface looks dry and crisp, 2 minutes. Serve hot with hot sauce and lime wedges.
Empanada de queso is a beloved Latin American street snack: a crisp, golden half-moon of tender corn masa filled with melty, mildly salty white cheese. The exterior fries up shatteringly crisp while the inside stays creamy and comforting, making it equally at home as breakfast, a snack, or a light meal. A squeeze of lime or a dash of hot sauce brightens the rich cheese and the toasty corn flavor.
Rooted in Venezuela and also common along Colombia’s Caribbean coast, this cheese-filled empanada blends Spanish hand pies with Indigenous maize traditions. The corn-based dough distinguishes it from wheat flour empanadas found elsewhere in South America, and the cheese filling showcases local fresh white cheeses. Today it’s a staple of beach kiosks and areperas, reflecting centuries of culinary blending and regional variation across northern South America.