Mexican · Lunch
Crispy Cheese Turnovers
Corn masa turnovers stuffed with melted Oaxaca and Monterey Jack cheese, folded into half-moons and deep-fried until the shell blisters and crisps. Sharp with pickled jalapeño and a scallion-cilantro finish, served with tomato salsa and crema for dipping.
$3
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
548Calories
17.3gProtein
39.1gFat
30.2gCarbs
2.1gSugar
3.9gFiber
958mgSodium
68mgChol
15.2gSat Fat
280mgPotassium
428mgCalcium
1.6mgIron
0.5mcgVitamin B12
5.2mgVitamin C
vegetarian
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Mix masa harina with salt, work in warm water until a soft crack-free dough forms, cover and rest 15 minutes.
2
Build
Divide dough into two balls, flatten each between plastic into a 5-inch round, scatter cheeses and pickled jalapeno over one half.
3
Fry
Heat vegetable oil in a pot to 350°F, lower turnovers in, and fry 3–4 minutes per side until golden, blistered, and cheese melts.
4
Plate
Drain on paper towels 1 minute, top with scallion and cilantro, serve with salsa and sour cream for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g queso oaxaca
- 4 oz114g monterey jack cheese
- 1 cup130g masa harina
- 2/3 cup160ml warm water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp pickled jalapeno
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp cilantro
- 2 cup480ml vegetable oil, for frying (about 2 tbsp/30ml absorbed)
- 4 tbsp60g tomato salsa, for serving
- 2 tbsp30g sour cream, for serving
