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Crispy Cheesy Fried Empanadas are the perfect snack for your next gathering or game day feast. With their golden-brown crust and gooey, melted cheese filling, these little pockets of joy are sure to satisfy your cravings. Pair them with zesty dips for an elevated snacking experience that everyone will love.
Why You’ll Love This Recipe
These empanadas are not just delicious; they’re also incredibly versatile and easy to make. Whether you’re hosting a party or just craving a cheesy treat, these crispy delights will hit the spot.
- Crispy Texture: Perfectly fried for a satisfying crunch.
- Cheesy Goodness: Melted cheese oozes from every bite.
- Customizable: Fill them with your favorite ingredients.
- Perfect for Sharing: Great snack for any gathering.
- Quick to Make: Easily whip up a batch in no time.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup water
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 tablespoon fresh chopped cilantro (optional)
- Oil for frying
- Salsa, for dipping
- Sour cream, for dipping
How to Make Cheesy Fried Empanadas
- In a mixing bowl, combine the flour and salt. Add the melted butter and water, mixing until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- While the dough is resting, prepare the filling. In a bowl, mix the shredded cheese and chopped cilantro if using. Set aside.
- Once rested, roll out the dough on a floured surface until it’s about 1/8 inch thick. Use a round cutter or a glass to cut out circles, about 4 inches in diameter.
- Place a tablespoon of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for extra security.
- Heat oil in a deep skillet or frying pan over medium heat. Once hot, carefully add the empanadas in batches, frying for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
- Serve hot with salsa and sour cream for dipping.
Tips for the Best Results
- Make sure the oil is hot enough before frying; test with a small piece of dough to see if it sizzles.
- Don’t overfill the empanadas to prevent them from breaking during frying.
- Keep the cooked empanadas warm in a low oven while you fry the rest.
Easy Variations
- Add cooked ground beef, chicken, or vegetables to the cheese filling for added flavor.
- Spice things up by mixing in jalapeños or adding taco seasoning to the cheese.
- For a sweet twist, fill with chocolate or fruit preserves and dust with powdered sugar after frying.
What to Serve With It
- Fresh guacamole for a creamy contrast.
- A side of pico de gallo for a fresh, zesty touch.
- A simple green salad to balance the richness of the empanadas.
Storage and Reheating
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Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F for about 10 minutes or until heated through. Avoid microwaving to maintain crispiness.
Recipe Card
Recipe Name: Crispy Cheesy Fried Empanadas
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield/Servings: 12 empanadas
Ingredients:
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield/Servings: 12 empanadas
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup water
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 tablespoon fresh chopped cilantro (optional)
- Oil for frying
- Salsa, for dipping
- Sour cream, for dipping
Instructions:
- In a mixing bowl, combine the flour and salt. Add the melted butter and water, mixing until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- While the dough is resting, prepare the filling. In a bowl, mix the shredded cheese and chopped cilantro if using. Set aside.
- Once rested, roll out the dough on a floured surface until it’s about 1/8 inch thick. Use a round cutter or a glass to cut out circles, about 4 inches in diameter.
- Place a tablespoon of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for extra security.
- Heat oil in a deep skillet or frying pan over medium heat. Once hot, carefully add the empanadas in batches, frying for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
- Serve hot with salsa and sour cream for dipping.
Notes: Make sure the oil is hot enough before frying; test with a small piece of dough. Don’t overfill the empanadas to prevent them from breaking during frying.
