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