Ooey, Gooey Cheese Empanadas- SO YUM
Discover these delicious cheese empanadas, a perfect vegetarian treat from Costa Rica. Easy to make and so satisfying!
About These Cheese Empanadas
These cheese empanadas are half-moon-shaped fried appetizers made from a corn-based dough. They are then filled with white cheese and fried up until hot- and the cheese inside is all melty. This is a Costa Rican-style recipe.
A bit about the cheese. Costa Rican white cheese is literally only found in Costa Rica (as far as I know!) It’s salty, a bit watery, and served in cut squares about 5 centimeters in thickness. It’s homemade from fresh whole milk, and a lot of Americans call it “squeaky cheese” because it makes a little squeaking sound in your mouth when you eat it. It’s one of those things you either love or hate. I happen to love it.
For this recipe, I substitute mozzarella cheese for the squeaky cheese– I love mozzarella and the flavor is pretty close to that of the Costa Rican white cheese. Obviously, the texture is not at all the same, but the flavor is! You can also use queso fresco, found at most grocery stores in the Hispanic section.
We usually don’t eat empanadas for a main meal (except occasionally a breakfast on the go). Instead, we eat them as a snack at coffee time or as a snack on a road trip. There are countless empanada stands along the roads in Costa Rica, making this the perfect Costa Rican street food. So much so that I often find myself craving an empanada when I get in the car to go somewhere in Costa Rica. (Like La Fortuna– my favorite place!)
Related post: Gluten Free Foods in Costa Rica
Cheese Empanada Recipe
Ingredients:
(Printable recipe below)
- cold water
- Maseca corn tortilla flour, (preferably “amarillo”)
- mozzarella cheese
- Maggi chicken bouillon or salt
- vegetable oil (for frying)
- Salsa Lizano, for garnish
RELATED POST: Salsa Lizano – Everything You Need To Know
Kitchen Tools:
- tortilla press with plastic bag inserts
- pan for frying (I use a small cast-iron skillet)
- paper towels
Instructions:
In a mixing bowl, mix the water, masa, and bouillon into a corn dough. I use my hand for this, but you can also use a plastic spatula.
Divide the empanada dough into 8-10 small dough balls.
Using your tortilla press, place plastic inserts on each side and the dough ball in the middle.
Press the dough ball into a circle.
On half of the circle, place the cheese. Fold the dough over the other half to make a half-moon shape.
In medium-high oil, fry the empanadas for about 10 minutes- until the empanada is golden brown.
Note- If your oil is on too high heat, the empanada will burn on the outside but the dough will be raw on the inside. So it’s better to fry for a longer amount of time at a lower temperature.
Drain excess oil and serve.
Substitutions
Sometimes I make these with a big slice of queso fresco or queso panela as found in Hispanic grocery stores. So good.
Variations
You can make all kinds of Costa Rican empanadas with different fillings: shredded beef, potato, bean, bean and cheese, fish. Yum!
Empanadas are popular throughout Latin America, so you can pretty much find a local variation from any country. Many other countries make empanadas from flour dough and then bake them like these empandas mendocinas from Argentina.
There are also tons of Costa Rican dessert empanadas- they aren’t fried but instead baked and filled with different kinds of fruit. I love Pineapple Empanadas and Chiverre Empanadas.
Costa Rican Empanadas – Serving Suggestions
Serve hot with good company. We generally eat fresh empanadas alongside a cup of hot coffee, agua dulce, or chamomile tea.
Sometimes we make empanadas arregladas topped with cabbage and salsas.
We always serve empanadas with Salsa Lizano. Duh!
Cheese Empanadas FAQ
What cheese is good for empanadas?
You can use almost any cheese, but the most traditional would be a white cheese that’s slightly salty. So mozzarella, queso panela, queso fresco, Monterrey jack. Now that I’m listing all these cheeses, I wonder how a nice Brie would taste in an empanada!
Where can I buy cheese empanadas in Costa Rica?
Such a good question! You can find cheese empanadas or empanadas de queso at lots of food stalls along the street. There are also food trucks specializing in empanadas along the highway. Bakeries also sell them, and they will usually heat them up for you. They are often sold at the front of grocery stores too. When in doubt, just ask “Dónde venden empanadas por aquí?” (where are empanadas sold nearby?) and you’ll find them!
How can I make cheese empanadas in the oven?
I think you could. It’s not common at all to do so, and I haven’t tried it. I did try them in the air fryer but I haven’t mastered that yet. When I do, I’ll definitely publish the recipe!
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- Traditional Costa Rican Gallo Pinto Recipe
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Printable Recipe
Costa Rican Cheese Empanadas
Costa Rican cheese empanadas (empanadas de queso) are made from corn dough and filled with salty white cheese before frying. Empanadas are a popular Costa Rican street food, but you can make this gluten-free, vegetarian appetizer right at home with just three ingredients.
Ingredients
- 1 1/2 cups cold water
- 2 cups Maseca tortilla corn flour, preferably amarillo (also called masa harina)
- 16 oz mozzarella cheese cut into 8 slices
- 1 teaspoon chicken bouillon or salt
- 3-4 cups vegetable oil (for frying)
- Kitchen Tools:
- tortilla press with plastic bag inserts
- pan for frying (I use a small cast-iron skillet)
- paper towels
Instructions
- In a mixing bowl, mix the water and masa into a corn dough. I use my hand for this, but you can also use a plastic spatula.
- Divide the empanada dough into 8-10 small dough balls.
- Using your tortilla press, place plastic inserts on each side and the dough ball in the middle.
- Press the dough ball into a circle.
- On half of the circle, place the cheese. Fold dough over the other half to make a half-moon shape.
- In medium-high oil, fry the empanadas for about 10 minutes- until the empanada is golden brown.
- Drain excess oil and serve.
Notes
Note- If your oil is on too high heat, the empanada will burn on the outside but the dough will be raw on the inside. So it's better to fry for a longer amount of time at a lower temperature.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 3248Total Fat: 341gSaturated Fat: 32gTrans Fat: 8gUnsaturated Fat: 293gCholesterol: 45mgSodium: 522mgCarbohydrates: 40gFiber: 3gSugar: 1gProtein: 17g
Please double-check this information with your favorite nutrition calculator.
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Meet Christa
I’m Christa and I help families plan stress-free, culturally immersive trips to Costa Rica. As a home chef, I also share my passion for Costa Rican food through authentic recipes. My mission is to help your family fall in love with Costa Rica through practical advice, unforgettable experiences, and delicious meals.
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Both recipes on this article list bouillon as an I gt doesn’t but nowhere in the recipe do you say what to do with it. Do you mix it with the masa and water? PROOFREAD, please!!!!
Oh yes mix it with the boullion. Thanks for catching that! ~Christa
tried this recipe tonight! Did the oil on medium heat, but don’t think I cooked them long enough, still didn’t seem fully cooked on the inside unfortunately. maybe I’ll have better luck next time!