3 Ingredient Cheesy-Melty-In-Your-Mouthy Fried Empanadas
Tired of reading Ph.D. dissertation essays in order to prepare dinner? Look no further. These are embarrassingly easy and delicious.
FOR 4 - 6
INGREDIENTS:
(yes, this is really it.)
INSTRUCTIONS:
Take your empanada discs out of the freezer the night before. If you happen to forget to do this, you can remedy the situation by adding each disc individually to the microwave for 15 seconds to defrost. I won’t tell anyone, don’t worry.
Use a rolling pin, or a rolling pin alternative (a wine bottle does the trick) to slightly roll out the discs so that they are slightly larger all around.
Add about an inch of any vegetable oil you have to a pan. Medium heat.
Cut the cheese into 10 pieces (1 for each disc) and add each chunk o cheese to the empanada disc. Also, feel free to add any additional toppings here. Fold in half and reinforce the edges with a fork.
One by one, drop the empanadas in. Cook for about 2-3 minutes on each side, then flip. You want them to be bubbly and golden brown. Transfer to a paper towel-lined plate to absorb any excess oil. Repeat until all of your empanadas are cooked.
Enjoy with guac, rice, beans or whatever else makes you giggle.
NOTES:
You should be able to find all the ingredients at your local grocery store!
The empanada discs are usually in the freezer section, but ask someone if you can’t find them.
YOU MUST USE this EXACT cheese (and make sure it’s the whole milk version!) so that you can achieve maximum cheesiness.
Easy. Simple. And I’m broke.