Cheese Empanadas in Green Salsa
Soft dough circles filled with melting cheese are sealed into triangles, fried until golden and crisp, then covered in bright salsa verde and finished with crumbled cheese and red onion for a perfect pull in every bite.
Equipment
- 1 | Mixing bowl | for dough
- 1 | Tortilla press | or rolling pin
- 1 | Deep frying pan |
- 1 Tongs
- 1 | Slotted spoon |
Ingredients
- 2 | cups | masa harina or all-purpose flour |
- 1/2 | tsp | salt |
- 3/4 | cup | warm water |
- 1 1/2 | cups | shredded melting cheese |
- 1 | | oil | for frying
- 2 | cups | salsa verde |
- 1/2 | cup | crumbled queso fresco |
- 1/4 | | red onion | thinly sliced
- 1 | | fresh cilantro | for garnish
Instructions
- Mix flour or masa with salt and warm water to form a soft dough.
- Divide into balls and press each into a thin circle.
- Place shredded cheese in the center of each circle.
- Fold and seal tightly into triangles or half-moons.
- Heat oil in a deep pan over medium heat.
- Fry the empanadas until golden and crisp on both sides.
- Drain, then cover with warm salsa verde.
- Top with crumbled queso fresco, red onion, and cilantro.
- Tip: Seal the edges well so the cheese stays inside while frying.
Notes
Best eaten immediately for maximum crispness.
Uncooked empanadas can be refrigerated for one day before frying.
Reheat leftovers in a hot skillet to restore some crunch.
Adjust salsa heat level to your preference.
Uncooked empanadas can be refrigerated for one day before frying.
Reheat leftovers in a hot skillet to restore some crunch.
Adjust salsa heat level to your preference.