Empanadas fritas de queso are a delightful treat that combines the rich flavors of queso fresco and mozzarella cheese wrapped in a crispy, golden-brown dough. These savory pastries are perfect for a snack, appetizer, or even a light meal. The combination of cheeses with a hint of fresh cilantro creates a mouthwatering filling that is sure to please any palate.
While most of the ingredients for this recipe are common pantry staples, you might need to make a special trip to the supermarket for queso fresco. This crumbly, slightly tangy cheese is a staple in many Latin American dishes but may not be readily available in all grocery stores. Look for it in the cheese or international foods section. Additionally, fresh cilantro adds a burst of flavor and can usually be found in the produce section.
Ingredients for Empanadas Fritas de Queso
Flour: The base of the dough, providing structure and texture.
Salt: Enhances the flavor of the dough and filling.
Butter: Adds richness and flakiness to the dough.
Water: Helps bring the dough together and achieve the right consistency.
Queso fresco: A crumbly, slightly tangy cheese that adds a unique flavor to the filling.
Mozzarella cheese: Provides a gooey, melty texture to the filling.
Cilantro: Adds a fresh, herbal note to the filling.
Vegetable oil: Used for frying the empanadas to a golden brown.
Technique Tip for Making Empanadas Fritas de Queso
When mixing the flour and salt with the butter, use a pastry cutter or your fingertips to ensure the butter remains cold and forms pea-sized crumbs. This technique helps create a flaky texture in the empanada dough.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough slightly denser.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.
cold and diced butter - Substitute with cold and diced margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.
cold water - Substitute with cold milk: Cold milk can add a richer flavor and tenderness to the dough.
crumbled queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a good alternative.
shredded mozzarella cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and has a mild flavor similar to mozzarella.
chopped fresh cilantro - Substitute with chopped fresh parsley: Parsley provides a fresh, slightly peppery flavor and can be used if cilantro is not available.
vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.
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How to Store or Freeze This Recipe
Allow the empanadas to cool completely at room temperature before storing. This prevents condensation from forming, which can make the dough soggy.
Place the cooled empanadas in a single layer on a baking sheet lined with parchment paper. This ensures they don't stick together.
For short-term storage, transfer the empanadas to an airtight container and refrigerate. They will stay fresh for up to 3 days.
For longer storage, freeze the empanadas on the baking sheet until solid, about 2 hours. This helps them maintain their shape and prevents them from sticking together.
Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.
When ready to enjoy, reheat refrigerated empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This keeps the crust crispy.
For frozen empanadas, bake directly from the freezer in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden and heated through. Avoid microwaving to maintain the crispy texture.
If you prefer frying, reheat refrigerated empanadas in a skillet with a small amount of vegetable oil over medium heat until crispy and warmed through, about 2-3 minutes per side.
For frozen empanadas, thaw in the refrigerator overnight before reheating in a skillet. This ensures even cooking and a perfect texture.
To keep the empanadas fresh and flavorful, avoid reheating multiple times. Only reheat the amount you plan to consume immediately.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and the crust is crispy. This method helps maintain the flaky texture of the dough.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the empanadas in a single layer in the air fryer basket. Heat for 5-7 minutes, flipping halfway through to ensure even reheating. This method is quick and keeps the empanadas crispy.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the empanadas in the skillet and heat for about 2-3 minutes on each side until they are warmed through and the crust is crispy. This method is great for a quick reheat while maintaining the texture.
Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may result in a softer crust.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the empanadas on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and the crust is crispy. This method is convenient and effective for small batches.
Best Tools for Making Empanadas Fritas de Queso
Mixing bowl: Used to combine the flour and salt, and later to mix in the cold, diced butter and water to form the dough.
Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.
Rolling pin: Used to roll out the dough on a floured surface to about ⅛ inch thick.
Round cutter: Used to cut the rolled-out dough into circles.
Fork: Used to seal the edges of the empanadas by pressing down on the dough.
Frying pan: Used to heat the oil and fry the empanadas until they are golden brown.
Paper towels: Used to drain the excess oil from the fried empanadas.
Measuring cups: Used to measure out the flour, water, and vegetable oil.
Measuring spoons: Used to measure out the salt and chopped fresh cilantro.
Knife: Used to dice the cold butter and chop the fresh cilantro.
Spatula: Used to turn the empanadas while frying to ensure they cook evenly on both sides.
How to Save Time on Making This Recipe
Prepare the filling in advance: Mix the queso fresco, mozzarella, and cilantro ahead of time and store in the fridge.
Use a food processor: Quickly combine flour, salt, and butter using a food processor to save time.
Pre-cut dough circles: Roll out and cut the dough into circles before filling, then stack with parchment paper in between.
Fry in batches: Heat the oil and fry multiple empanadas at once to reduce cooking time.
Empanadas Fritas de Queso
Ingredients
Dough
- 2 cups All-purpose flour
- 1 teaspoon Salt
- ½ cup Butter cold and diced
- ½ cup Water cold
Filling
- 1 cup Queso fresco crumbled
- 1 cup Mozzarella cheese shredded
- 1 tablespoon Fresh cilantro chopped
For frying
- 2 cups Vegetable oil
Instructions
- In a mixing bowl, combine flour and salt. Add cold, diced butter and mix until crumbly. Gradually add cold water and mix until dough forms. Wrap in plastic and refrigerate for 30 minutes.
- In another bowl, combine queso fresco, mozzarella, and cilantro. Set aside.
- Roll out dough on a floured surface to about ⅛ inch thick. Cut into circles using a round cutter.
- Place a spoonful of cheese mixture in the center of each circle. Fold dough over filling and seal edges with a fork.
- Heat oil in a frying pan over medium heat. Fry empanadas until golden brown, about 2-3 minutes per side. Drain on paper towels.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
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