Crispy Costa Rican Empanadas - Make Your Own Queso Fresco Recipe

Get ready to dive into the irresistible world of Costa Rican street food right from your kitchen! These Costa Rican Cheese Empanadas (Empanadas de Queso) are crispy corn-masa pockets bursting with melty queso fresco cheese, a truly authentic delight. Unlike many other Latin American empanadas that use pastry dough, these beauties are made with a naturally gluten-free corn dough, giving them a unique texture and flavor. They’re quick to fry, yielding a perfectly golden exterior and a gooey, savory interior that’s simply addictive.
Why will you absolutely love this queso fresco cheese recipe?
Authentic Taste: We're talking real Costa Rican style here, using corn masa and a salty white cheese profile that transports you straight to a "soda" (local eatery).
Super Simple: You'll use everyday pantry ingredients and techniques that don't require any fancy equipment. If you've been looking for a recipe using queso fresco, you've found it!
Flexible Cheese Options: Whether you have queso fresco cheese, mozzarella, or want to combine them, this recipe gives you clear guidance for delicious results.
Party Perfect: These cheesy bites make an amazing appetizer with mozzarella cheese or any of our suggested cheese options, ideal for parties, game day, or just a delightful snack.
Naturally Gluten-Free: Made with masa harina, they're a fantastic option for those avoiding gluten.
So, if you're eager to find recipes with queso that are both easy and incredibly satisfying, or want to explore cheese recipes appetizers that truly impress, you're in the right place. Let's make some delicious Empanadas de Queso!

Ingredients

• For the Corn Dough (Masa):
• 2 cups (approx. 240g) masa harina (look for instant corn masa, not regular cornmeal or polenta)
• 1 teaspoon salt
• 1 ½ cups warm water (plus a little extra, if needed)
• 1 tablespoon Salsa Lizano (optional, for authentic flavor boost)
• For the Cheese Filling:
• 8 oz (about 225g) queso fresco, crumbled
• 4 oz (about 115g) low-moisture mozzarella cheese, shredded (you can use all mozzarella if you prefer, or omit if you only have queso fresco)
• Note on Cheese: Queso fresco brings that authentic salty, crumbly flavor, while mozzarella adds a fantastic melty stretch. A combo gives you the best of both worlds!
• For Frying & Seasoning:
• 4-5 cups neutral frying oil (like vegetable, canola, or corn oil)
• Pinch of salt for sprinkling (after frying)
• Optional Add-ins (per empanada):
• 1 tablespoon refried black beans
• 2-3 thin slices of jalapeño or a pinch of minced bell pepper
• 1 tablespoon finely shredded leftover chicken or beef

Directions

1. Make the Corn Dough
   1. In your large mixing bowl, combine the masa harina, salt, and optional Salsa Lizano.
   2. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should feel like play-doh – soft but not sticky, and it shouldn't crack easily when you press it.
   3. Tip: If your dough feels too dry and crumbly, add water a teaspoon at a time. If it's too sticky, add a tablespoon of masa harina until it reaches the right consistency. Cover the dough with a damp cloth or plastic wrap and let it rest for 10-15 minutes.
2. Prepare the Cheese Filling
   1. If using both cheeses, crumble the queso fresco and shred the mozzarella. Combine them gently in a small bowl.
   2. Note: If using pre-shredded mozzarella, it might contain anti-caking agents that can slightly affect the melt. Block mozzarella shredded at home usually melts smoother.
3. Divide and Shape the Dough Balls
   1. Divide the rested dough into 12 equal portions. A good size is about 1.5 oz (approx. 40-45g) each, or roughly the size of a golf ball.
   2. Roll each portion into a smooth ball. Keep the dough balls covered with a damp towel or plastic wrap to prevent them from drying out while you work.
4. Press the Empanada Discs
   1. Cut open a plastic bag (like a gallon freezer bag) or use two pieces of parchment paper. Place one dough ball between the plastic/parchment.
   2. If using a tortilla press: Place the dough ball slightly off-center towards the hinge, close the press, and gently press down.
   3. If using a heavy pan/plate: Place the dough ball on a cutting board, cover with the plastic/parchment, and press down firmly with the bottom of a heavy pan or plate.
   4. Peel off the top plastic/parchment. You should have a disc about 4-5 inches in diameter and about 1/8 inch thick, similar to a soft corn tortilla.
5. Fill and Seal
   1. Carefully place about 1-2 tablespoons of the cheese mixture (and any optional add-ins) onto one half of the dough disc, leaving a clean border of about ½ inch along the edge.
   2. Gently fold the other half of the dough over the filling to create a half-moon shape.
   3. Press the edges together firmly to seal. You can use your fingers or the tines of a fork to crimp the edges for a decorative and secure seal.
   4. Troubleshooting: If you see small cracks, gently pinch them together with damp fingers. Avoid overfilling, as this is the main culprit for splitting during frying!
6. Fry Until Golden and Melty
   1. Pour the neutral frying oil into your large skillet or Dutch oven until it's about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of dough dropped in should sizzle immediately and float to the top.
   2. Carefully place 2-3 empanadas into the hot oil, making sure not to overcrowd the pan. Overcrowding can drop the oil temperature and lead to greasy empanadas.
   3. Fry for about 3-5 minutes per side, turning once, until they are deep golden brown and the edges are firm. You want the cheese inside to be very soft and melty.
7. Drain and Serve
   1. Using a slotted spoon or spider strainer, carefully remove the fried empanadas from the oil.
   2. Place them on a paper-towel-lined tray or wire rack to drain any excess oil. While they're still hot, sprinkle them with a pinch of salt.
   3. Serve immediately with your favorite garnishes like a simple cabbage salad, Salsa Lizano, pico de gallo, or avocado slices.