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You are here: Home » Recipes » Antojitos

Fried Corn Empanadas with Cheese

Published: Jan 28, 2018 · Updated: Jan 29, 2021 by Mely Martínez

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Today’s recipe for fried corn empanadas with cheese is from the State of Tabasco, a gulf-coast state in the south of Mexico. Home to a rich, tropical cuisine, Tabasco has several regions and cities that each have their own specialties, like the oysters from Paraíso, the longaniza sausage from Teapa, or the head cheese from Jalpa de Méndez.

Fried Corn Empanadas with cheese

Fried Corn Empanadas Cheese | Easy Authentic Mexican Recipe

Commonly found throughout Tabasco are fried empanadas, which can be stuffed with a variety of fillings ranging from fish to plantains. These fried corn empanadas with cheese are some of the simplest, but still very delicious. They’re one of my family’s favorite empanadas, due to the unique flavor you get when you mix the sugar in the cheese.

I know that some of you may be left wondering how good these taste with the sugar, but if you cook them, I’m certain that you won’t be disappointed! You’ll want to make them all over again to share with your friends and family.

So, without further ado, let’s prepare these delicious cheese empanadas.

Fried Corn empanadas cheese

How to make Fried Corn Masa Empanadas with cheese

JUMP TO FULL INSTRUCTIONS

NOTES:

  • After adding the water, you will need to add a couple more tablespoons of extra water until the dough gets a nice soft texture. The amount needed will depend on the area where you live and the humidity or dryness of the environment.
  • Make sure the queso fresco is cold. This will keep it from melting too easily and oozing out of the empanadas.

DIRECTIONS:

fried corn empanadas with cheese
  • Mix the masa harina, salt, and water in a bowl. Knead well until the dough is soft. Add more water as needed (see note above). Divide the dough into 12 equal-sized balls, and cover with a wet kitchen napkin.
  • Heat the oil in a medium-size frying pan. In a bowl, mix the Queso fresco with the sugar.
  • Place one ball of masa between 2 plastic sheets in your tortilla press. Press down on the tortilla press to form a circle and then remove the top plastic.
  • Place 2 tablespoons of the queso-sugar mix in the center of the dough circle. With the help of the bottom plastic sheet, fold the circle in half and seal the edges very well. If you don’t seal the edges well, the filling can ooze out when frying, and cause the oil to splatter.
Fried corn empanadas with cheese
  • Place the formed empanadas into the hot oil and cook, turning them once they have a golden-brown finish. Cook for about 2 minutes per side. When done, remove from the oil and place on a plate that’s covered with paper napkins (to absorb any excess oil).
  • Right before serving, mix the shredded cabbage with the lime juice. Serve the empanadas topped with a portion of the cabbage, a drizzle of your favorite salsa, and a sprinkle of some Cotija cheese.
fried corn empanadas cheese

For the salsa use the recipe for Tomato-Habanero Salsa, it pairs really well with this fried corn empanadas with cheese from the Gastronomy of the State of Tabasco.

Receta en español Empanadas de Maíz con queso.

📖 Recipe

fried corn empanadas cheese

Fried Corn Masa Empanadas with cheese

Mely Martínez
Easy and delicious Queso Fresco stuffed corn empanadas. Masa harina is used to make these golden and crispy turnovers, serve topped with shredded lettuce or cabbage and a fresh homemade salsa. Enjoy them today! fried corn empanadas... Surprise your family today!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Antojitos
Cuisine Mexican
Servings 12 Empanadas
Calories 140 kcal

Ingredients
  

  • 1-½ cups of masa harina
  • 1¼ cups of warm water*
  • ¼ teaspoon of salt
  • 2 cups of queso fresco crumbled**
  • 4 teaspoons of sugar
  • ½ cup of vegetable oil to cook the empanadas
  • 2 cups of shredded cabbage
  • 1 tablespoon of lime juice
  • 4 tablespoons of Cotija cheese or Queso Fresco crumbled (for topping)
  • Salsa of your choice

Instructions
 

  • Mix the masa harina, salt, and water in a bowl. Knead well until the dough is soft. Add more water as needed (see note above). Divide the dough into 12 equal-sized balls, and cover with a wet kitchen napkin.
  • Heat the oil in a medium-size frying pan. In a bowl, mix the Queso fresco with the sugar.
  • Place one ball of masa between 2 plastic sheets in your tortilla press. Press down on the tortilla press to form a circle and then remove the top plastic.
  • Place 2 tablespoons of the queso-sugar mix in the center of the dough circle. With the help of the bottom plastic sheet, fold the circle in half and seal the edges very well. If you don’t seal the edges well, the filling can ooze out when frying, and cause the oil to splatter.
  • Place the formed empanadas into the hot oil and cook, turning them once they have a golden-brown finish. Cook for about 2 minutes per side. When done, remove from the oil and place on a plate that’s covered with paper napkins (to absorb any excess oil).
  • Right before serving, mix the shredded cabbage with the lime juice. Serve the empanadas topped with a portion of the cabbage, a drizzle of your favorite salsa, and a sprinkle of some Cotija cheese.

Notes

  • After adding the water, you will need to add a couple more tablespoons of extra water until the dough gets a nice soft texture. The amount needed will depend on the area where you live and the humidity or dryness of the environment.
  • Make sure the queso fresco is cold. This will keep it from melting too easily and oozing out of the empanadas.

Nutrition

Serving: 1EmpanadaCalories: 140kcalCarbohydrates: 6gProtein: 5gFat: 10gSaturated Fat: 7gCholesterol: 19mgSodium: 266mgPotassium: 62mgSugar: 2gVitamin A: 210IUVitamin C: 4.6mgCalcium: 154mgIron: 0.5mg
Tried this recipe?Let us know how it was!

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  1. Marynes

    February 16, 2021 at 2:40 pm

    Hola Mely. This recipe was a success, all my family loved them!! I want to do a Latin get-together when we are allowed, lockdown now: ( and I was wondering if there is a way I can prepare the empanadas in advance, just ready to fry when guests are here, to make my life easier, lol. Also, I live in England so I can't find queso fresco, but I make my own, can you recommend me a homemade queso fresco recipe, please? I love your blog and Instagram. Thank you.

    Reply
    • Mely Martínez

      February 17, 2021 at 11:09 am

      Hello Marynes,
      You can find the recipe for Mexican Queso Fresco here in the blog. You can also use other cheese like mozzarella, or use another type of fillings like Chicken Tinga or picadillo. You can find the recipes here in the blog.

      You can make the empanadas early, fry them, and then reheat in the your oven at 350 for about 15 minutes.

      Reply
  2. Alejandra

    February 14, 2021 at 10:55 am

    Hi!
    I was wondering at what temperature should my oil be when frying the quesadillas? I have a thermometer and i rather be safe then have a quesadilla just be soaked in oil and not cooked right.
    Thank you!

    Reply
    • Mely Martínez

      February 14, 2021 at 12:49 pm

      Hello Alejandra,
      The oil should be around 365F degrees.

      Reply
  3. Louis Rubin

    November 22, 2020 at 6:11 am

    Your recipe shows masa harina which is not corn masa.

    Reply
    • Mely Martínez

      November 23, 2020 at 12:30 pm

      Hello Louis,
      Yes, this recipe uses masa harina, when you add water, it becomes masa.

      Reply
  4. Liz

    January 20, 2019 at 9:58 pm

    Was just looking through recipes for ideas and found this. So glad to see another savory empanada recipe!

    One recommendation, if you fry them immersed in oil, it helps prevent the cheese from oozing out as well. My Venezuelan father taught me that way. We also add sugar into the flour mixture instead of the cheese.

    Reply
  5. Angie

    November 30, 2018 at 2:40 pm

    Why do you add sugar to the queso fresco ?

    Reply
    • mmartinez

      November 30, 2018 at 6:55 pm

      Hello Angie, that is a custom in Tabasco, to add sugar to the queso and mix it. They taste delicious. The first time I heard about it, I thought it was weird, but they do taste great. You can skip the sugar if you want.

      Reply
  6. nancy

    May 15, 2018 at 7:07 pm

    5 stars
    can i use store bought corn tortillas to make fried empanadas? I really like how they look and want to try them.

    Reply
    • mmartinez

      May 18, 2018 at 12:12 pm

      You can make fry tacos instead.

      Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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