Costa Rican Cheese Empanadas Recipes
BEEF AND CHEESE EMPANADAS - COSTA RICA
These Costa Rican empanadas with beans and cheese are a delicious vegetarian appetizer recipe. Gluten-free corn dough filled with refried black beans and mozzarella cheese and fried in a half-circle.
Provided by Christa
Categories Costa Rican Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, whisk together Maseca with the salt. Add water and combine to make your empanada dough. Combine until there is no visible flour.
- Make 8 equal sized dough balls. Press each one into a circle in your tortilla press.
- Now you will fill the empanadas. I place one slice of mozzarella on half of the empanada dough circle, then put about 2 tablespoons of the bean filling on top.
- Seal each empanada shut with your finger, making sure there isn't a hole. If there is, the empanada will fill with oil when you cook and it's not too delicious.
- Heat the cooking oil in a pan until it's about medium hot. Place as many empanadas as will comfortably fit in the pan (meaning they can fry without touching) and fry for 5-7 minutes. Your empanada should be golden brown on the outside but the dough should be thoroughly cooked on the inside.
- Drain excess oil and serve.
Nutrition Facts : Calories 252 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 475 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
Provided by Christa
Categories Costa Rican Recipes
Time 25m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 3248 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 341 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 522 milligrams sodium, Sugar 1 grams sugar, TransFat 8 grams trans fat, UnsaturatedFat 293 grams unsaturated fat
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- Dough Flour: Combine dough flour, corn flour, and salt in a mixing bowl. Stir in water gradually until smooth. Dough must be slightly sticky. Test dough consistency by flattening a small ball between your hands. If dough edges crack, add more water. Test until edges are completely smooth. Cover dough with a damp kitchen towel.
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