Corn and Cheese Pockets (Pastelitos de Maíz y Queso)

Pastelitos de Maíz y Queso, or Corn and Cheese Pockets, are a popular snack in Nicaraguan cuisine. These delicious pastries are filled with a savory mixture of corn and cheese, then fried to golden perfection. They are perfect for serving as appetizers or enjoying as a tasty snack.

Corn and Cheese Pockets (Pastelitos de Maíz y Queso)

Ingredients

  • 2 cups corn kernels
  • 1 cup grated cheese
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package of pre-made empanada dough rounds
  • Vegetable oil for frying

Instructions

  1. In a bowl, mix the corn, cheese, onion, cilantro, salt, and pepper.
  2. Place a spoonful of the corn and cheese mixture in the center of each empanada dough round.
  3. Fold the dough over the filling to create a half-moon shape, then use a fork to press and seal the edges.
  4. Heat the vegetable oil in a large skillet over medium heat.
  5. Fry the pastelitos in the hot oil until golden brown on both sides, about 3-4 minutes per side.
  6. Remove the pastelitos from the oil and place them on a paper towel-lined plate to drain excess oil.
  7. Serve the pastelitos warm and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
220 per serving
Carbohydrates
25g
Protein
8g
Fat
10g

Supplies

Large skillet Fork Paper towels

Tools

Knife Bowl

Serving suggestions

Serve the pastelitos with a side of salsa or hot sauce for dipping.

Tips & tricks

For a variation, you can add diced bell peppers or cooked ground meat to the filling mixture for extra flavor.

Cost

$10