Cassava and Cheese Empanadas with Garlic Mojo

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Crispy empanadas made with cassava dough filled with melted cheese and served with a vibrant garlic and cilantro mojo sauce. This Latin American-inspired recipe, ready in about 35 minutes, turns cassava flour, warm water, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cassava flour
• 1 cup warm water
• 1 tsp salt
• 2 tbsp unsalted butter, melted
• 1 1/2 cups shredded queso blanco or mozzarella cheese
• 1 cup vegetable oil for frying
• 4 garlic cloves, minced
• 1/4 cup fresh cilantro leaves
• 1/3 cup olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp salt for mojo sauce
• 1/4 tsp ground black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a medium bowl, mix 2 cups cassava flour with 1 tsp salt. Slowly add 1 cup warm water and 2 tbsp melted unsalted butter, stirring until a dough forms. Knead gently for 3 minutes until smooth. Cover and let rest for 10 minutes.
2. Step 2: Divide dough into 8 equal pieces and roll each into a 6-inch diameter circle on a lightly floured surface.
3. Step 3: Place 3 tbsp shredded queso blanco or mozzarella cheese on one half of each dough circle, leaving a 1/2-inch border. Fold dough over to enclose filling and press edges firmly with a fork to seal.
4. Step 4: Heat 1 cup vegetable oil in a deep skillet over medium heat to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels.
5. Step 5: For the garlic mojo sauce, combine 4 minced garlic cloves, 1/4 cup fresh cilantro leaves, 1/3 cup olive oil, 2 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp ground black pepper in a food processor. Blend until smooth.
6. Step 6: Serve hot empanadas alongside the vibrant garlic mojo for dipping, enjoying the contrast of crispy cassava dough and melted cheese with fresh, tangy sauce.