Empanadas hit the spot every time, but there’s just something about these ham and cheese empanadas. Chicken and beef are classics no doubt, but the ham and cheese combo tastes like a crispy, fried sandwich in the best way.
Wait, it really is a Dominican tostada in empanada form! That’s what makes it the perfect snack or breakfast for day to day.
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For the absolute best empanadas de jamón y queso, using homemade empanada dough is key. But if you’re short on time, store-bought discs totally get the job done too. Just make sure they’re fully thawed and pliable so you can seal them properly. And make sure to press the edges with a fork to keep all that melty cheese and ham sealed inside while frying.
What kind of cheese works best
The best kind of cheese to use in ham and cheese empanadas are melty and ooey gooey. Some of the best ones are:
- Muenster cheese
- Mozzarella cheese
- Cheddar cheese
Ham and Cheese Empanadas (Empanadas de Jamón y Queso)
Ingredients
- 8 empanada discs thawed if frozen
- 2 cups ham diced
- 2 cups muenster cheese shredded
- Frying oil
Instructions
- Lay out the empanada discs on a flat surface. Add a spoonful of the ham and cheese mixture to the center of each disc.
- Fold the disc in half to form a half-moon shape, then press the edges closed with a fork to seal.
- Heat oil in a pan over low to medium heat. Fry the empanadas in batches until golden brown on both sides, about 2–3 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil and let cool for a few minutes before serving. Buen provecho!
