Randy Chandler
Empanadas are a popular food across Latin America, and cheese is a common ingredient in many varieties. For instance, cheese empanadas are a popular Costa Rican street food, made from corn dough and filled with salty white cheese. They are also popular in Chile, where they are made with jack cheese, and Argentina, where they are filled with a combination of cheeses including tybo, fontina, and goat cheese. In California and Texas, empanadas are often served with beef and cheese, while in Bolivia, they are made with Monterey jack cheese.
| Characteristics | Values |
|---|---|
| Type of Cheese | Monterey Jack, Pepper Jack, Cheddar, Mozzarella, Halloumi, Lancashire, Feta, Ricotta, Ricotta Salata, Tybo, Fontina, Goat Cheese, Salty White Cheese, Queso Fresco, Mexican Cheese, Costa Rican White Cheese |
| Additional Ingredients | Beef, Beans, Potato, Tomato Sauce, Garlic, Jalapenos, Green Onions, Bell Peppers, Vegetable Broth, Olive Oil, Pickled Peppers, Pickled Jalapeños, Chipotle Paste, Sugar, Ham, Oregano, Poblano Peppers, Red Pepper Flakes, Chimichurri Sauce |
| Cooking Method | Bake, Fry |
| Origin | Costa Rica, Chile, Bolivia, Salta, Argentina, California, Texas, Ecuador |
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What You'll Learn
Cheese empanadas with beef
Empanadas are a popular Costa Rican street food, but they can also be made at home. They can be filled with almost anything, including chicken, shellfish, beef, or cheese.
Once the filling is ready, it is time to fill and fold the empanadas. A small amount of cheese is placed in the center of the dough, followed by a heaping tablespoon of meat and more cheese. The edges of the dough are then wet slightly, folded over, and crimped closed with the tines of a fork. An egg is mixed with water to create an egg wash, which is brushed onto the empanadas before baking. The assembled empanadas are baked at 425 degrees Fahrenheit for 15-25 minutes until golden brown.
It is important to note that empanadas should not be overfilled, or they will pop open. Additionally, the beef should not be overcooked, as it will become tough, rubbery, and lose its flavor. The best cheeses to use for this recipe are Queso Fresco, Monterey Jack, and Cheddar, although other cheeses can also be used. These empanadas can be served as an appetizer, a pre-dinner snack, or a main course, and they pair well with a variety of dipping sauces.
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Chilean cheese empanadas
Empanadas are individual Spanish turnovers that are most often filled with meat and vegetables. However, cheese empanadas are also very popular in Chile. Chilean cheese empanadas, known as "empanadas de queso", are typically made with a mixture of cheese, often queso Chanco, Gouda, or Monterey Jack. They can also be made with mozzarella cheese, which melts beautifully.
The dough for Chilean cheese empanadas is typically made with wheat flour and may include some lard for richness. It's rolled thin and often baked to a golden brown. The dough must be left thin so that it is crispy when eating. If you are in a hurry, you can buy the dough premade frozen and use a plastic empanada sealer/press.
To make Chilean cheese empanadas, start by grating the cheese. Then, mix the cheese with a beaten egg. Next, lay out your dough rounds and put a little bit of water on the edges. After that, put a heaping tablespoon of the cheese mixture on the dough. Fold the dough over into a half-moon shape and crimp the edges with a fork.
To cook the empanadas, heat oil in a deep saucepan to 350 degrees Fahrenheit. Place 2-3 empanadas in the oil and cook them until golden brown on both sides, about 2-3 minutes. Repeat until all empanadas are cooked, letting them cool on a paper towel-covered cooling rack. Serve hot, with powdered sugar if desired.
You can also bake Chilean cheese empanadas. To do this, preheat the oven to 400 F and place the empanadas on a baking sheet. Brush the empanadas with a mixture of 1 egg yolk and 2 tablespoons of milk (or 1 tablespoon water) before baking, for a shiny, crispy crust. Bake for 20 to 35 minutes until they are golden brown.
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Costa Rican cheese empanadas
Empanadas are a popular Costa Rican street food. They are cheap, delicious, and filling, and can be eaten as a snack or a light lunch.
The type of cheese used in Costa Rican cheese empanadas is unique to the country and is known for its salty, watery quality and the squeaking sound it makes when eaten. It is made from fresh whole milk. Outside of Costa Rica, mozzarella cheese can be used as a substitute, as it has a similar flavour. The empanadas can also be filled with other ingredients, such as sour cream, refried beans, or meat.
Empanadas can be served with Salsa Lizano, a savoury Costa Rican brown sauce, or other dipping sauces. They can be eaten as a snack with coffee, or as part of a larger meal. They can also be frozen and reheated.
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Baked vs. fried cheese empanadas
Empanadas are pastries that are native to Galicia, a Northwestern region in Spain. They are made by filling a flattened dough with various ingredients, including meat, cheese, and vegetables. They can be baked or fried, and both methods produce delicious empanadas. Here are some pros and cons of baking and frying cheese empanadas:
Baked Cheese Empanadas
Baking is a healthier alternative to frying as it does not require oil. It is also more economical in the long run, as baked empanadas have a longer shelf life and can be stored chilled or frozen. However, baking requires an investment in equipment like an oven with a thermostat and a timer. Additionally, the baking process takes longer, with a baking time of 25 to 30 minutes at 375°F (190°C).
Fried Cheese Empanadas
Frying is a more accessible and convenient method as it does not require special tools and equipment. Fried empanadas also have a shorter cooking time, taking approximately 15 minutes per batch. However, fried empanadas need to be consumed immediately, as the dough can become soggy over time. Reheating fried empanadas can result in changes in taste and texture.
Cheese Empanada Recipes
Cheese empanadas are a popular snack, and recipes vary across regions. For example, Costa Rican cheese empanadas are made with corn dough and filled with salty white cheese before frying. Chilean cheese empanadas, on the other hand, are made with jack cheese and are served with powdered sugar. Some recipes incorporate additional ingredients such as black beans, roasted corn, and cilantro.
Beef and Cheese Empanadas
Beef and cheese empanadas are another popular variation. These empanadas can also be baked or fried, and the recipe remains the same regardless of the cooking method. The beef filling can be made in advance and stored, and the empanadas can be assembled when ready to bake or fry.
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Cheese empanadas with potatoes
Empanadas are a popular dish in many Latin American countries, including Costa Rica, Chile, Bolivia, and Argentina. They can be baked or fried and are typically made with a corn-based dough, although some recipes use flour-based dough. Empanadas can be filled with a variety of ingredients, including cheese, potatoes, beef, beans, and chicken.
Ingredients:
- Empanada dough (corn-based or flour-based)
- Potatoes (mashed or cubed)
- Cheese (Monterey Jack, Cheddar, or a Mexican blend)
- Onion
- Red bell pepper
- Cilantro
- Garlic
- Egg
- Oil for frying
- Salsa Lizano (optional)
Instructions:
- Prepare the filling by mixing mashed or cubed potatoes with stir-fried onions, red bell peppers, cilantro, and garlic. Season to taste.
- Roll out the empanada dough into a thin circle.
- Place about 2 tablespoons of the potato filling on one half of the dough circle, making sure to leave space around the edges.
- Shred or grate your desired cheese and mix with a beaten egg.
- Place a heaping tablespoon of the cheese mixture on top of the potato filling.
- Brush the edges of the dough with water or beaten egg to seal.
- Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork.
- Heat oil in a deep saucepan to 350 degrees Fahrenheit or medium-hot (around 200 degrees Fahrenheit).
- Fry 2-3 empanadas at a time for about 2-3 minutes on each side, or until golden brown.
- Remove from the oil and drain excess oil on paper towels.
- Serve hot with powdered sugar, Salsa Lizano, or your favorite dipping sauce.
Feel free to experiment with different types of cheese and add other ingredients like beans, beef, or chicken to create your own unique empanada filling!
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Frequently asked questions
Empanadas are pastries that can be baked or fried and are often filled with meat, cheese, vegetables, or a combination of these ingredients. They are a popular dish in Latin America and among people of Latin American descent.
There are many different types of cheese that can be used in empanadas, including Monterey Jack, Pepper Jack, cheddar, mozzarella, halloumi, and feta. Some recipes call for multiple types of cheese to be used together.
Empanadas can be filled with a variety of ingredients, including meat, vegetables, and spices. Common meat fillings include ground beef, ground turkey, and chorizo. Popular vegetable fillings include potatoes, onions, and bell peppers. Spices such as garlic powder, cumin, and paprika can also be added to taste.
To make empanadas, you will need dough, filling, and oil for frying or baking. First, prepare the filling by cooking any meat, vegetables, or spices that need to be cooked. Then, assemble the empanadas by placing a small amount of filling and cheese in the center of the dough, wetting the edges, and folding the dough over to form a half-moon shape. Finally, fry or bake the empanadas until they are golden brown.
