Empanadas with Cheese

Oh my goodness, you guys, I recently perfected my cheese empanada recipe, and I just HAD to share it with you! If you're anything like me, a warm, crispy empanada bursting with gooey, melted cheese is pure comfort. This recipe is surprisingly easy, and I've figured out the secrets to get that perfect cheesy pull every single time. Forget store-bought – homemade is always best! First off, let's talk about the dough. While you can certainly make your own, using pre-made empanada discs from the freezer section is a game-changer for an easy weeknight treat. Look for the ones labeled "discs for frying" or "for baking" depending on your preference. My Go-To Easy Cheese Empanada Recipe: Ingredients: 1 package (10-12 discs) pre-made empanada dough 1.5 cups shredded cheese blend (my secret weapon - more on this below!) 1 egg, beaten (for egg wash) Vegetable oil for frying (or a baking sheet if baking) Instructions: Prepare the filling: In a bowl, mix your chosen shredded cheese. If you're feeling adventurous, you can add a pinch of dried oregano or a tiny bit of finely chopped jalapeño for a kick! Fill the discs: Lay out your empanada discs on a lightly floured surface. Place about 1-2 tablespoons of the cheese mixture just off-center on each disc. Don't overfill, or they'll be hard to seal! Seal them up: Moisten the edges of the dough with a little water or egg wash. Fold one half of the dough over the filling to meet the other edge, forming a half-moon. Press firmly along the edges to seal. You can use a fork to crimp the edges, which not only looks pretty but also helps ensure a tight seal and prevents cheese from escaping. Cook to perfection (choose your adventure!): Frying (my favorite for ultimate crispiness): Heat about 2-3 inches of vegetable oil in a deep pan or pot to 350°F (175°C). Carefully place 2-3 empanadas into the hot oil (don't overcrowd the pan!). Fry for 2-3 minutes per side, until golden brown and bubbly. Remove with a slotted spoon and drain on paper towels. Baking (a healthier alternative): Preheat your oven to 375°F (190°C). Place the sealed empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash for a golden sheen. Bake for 15-20 minutes, or until golden brown and the cheese is melted. What's the Best Cheese for Empanadas, you ask? This is crucial for that dreamy, stretchy center! I've experimented a lot, and here are my top picks: Mozzarella: Always a classic! It melts beautifully and gives that amazing cheese pull everyone loves. Low moisture mozzarella is best to avoid a soggy empanada. Oaxaca Cheese (Quesillo): Hailing from Mexico, this semi-hard, stringy cheese is fantastic for empanadas. It melts incredibly well and has a mild, creamy taste. Provolone: If you want a slightly sharper flavor than mozzarella but still great meltiness, provolone is a wonderful choice. Monterey Jack: Another excellent melting cheese, it's mild and creamy, perfect for blending with other cheeses. Cream Cheese: Yes, really! A little bit of cream cheese mixed with other shredded cheeses adds an incredible creaminess and richness to the filling. Try a 70/30 blend of mozzarella and cream cheese. My Personal Favorite Blend: I usually go for a mix of shredded low-moisture mozzarella, a bit of Monterey Jack, and a tiny dollop of cream cheese per empanada. This combination gives you the best of all worlds: fantastic melt, creamy texture, and delicious flavor. Pro Tips for Empanada Success: Don't overfill! This is the number one reason for leaks. Keep the dough cold: Work quickly, especially if your kitchen is warm, to prevent the dough from getting too sticky. Double-crimp: For extra security, crimp the edges with a fork, then fold the crimped edge over and crimp again. Serve immediately: Empanadas are always best fresh and hot, right out of the fryer or oven!