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fried corn empanadas cheese
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Fried Corn Masa Empanadas with cheese

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!
Course Antojitos
Cuisine Mexican
Keyword empanadas de queso fritas, Fried Corn Masa Empanadas with cheese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Empanadas
Calories 140kcal

Ingredients

  • 1-½ cups of masa harina
  • 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: 1Empanada | Calories: 140kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 266mg | Potassium: 62mg | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 4.6mg | Calcium: 154mg | Iron: 0.5mg