Crisped Cornmeal Empanadas with Cheese and Guasacaca Sauce

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Golden fried empanadas filled with melting queso blanco, served with a vibrant Venezuelan avocado and herb guasacaca dipping sauce. This Latin American-inspired recipe, ready in about 35 minutes, turns pre-cooked cornmeal (masarepa), 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 320 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 pre-cooked cornmeal (masarepa)
• 1 1/4 cups warm water
• 1 tsp salt
• 8 oz, shredded queso blanco or mozzarella cheese
• 4 cups vegetable oil
• 1 medium ripe avocado
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, chopped fresh parsley
• 1, minced garlic clove
• 1 tbsp white vinegar
• 1/3 cup olive oil
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp (optional) red pepper flakes

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

Instructions

1. Step 1: In a large bowl, mix 2 cups pre-cooked cornmeal, 1 tsp salt, and 1 1/4 cups warm water until a smooth, pliable dough forms, about 3 minutes. Cover and let rest for 10 minutes.
2. Step 2: For the guasacaca sauce, combine 1 medium ripe avocado, 1/4 cup chopped cilantro, 1/4 cup chopped parsley, 1 minced garlic clove, 1 tbsp white vinegar, 1/3 cup olive oil, 2 tbsp lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes (if using) in a blender or food processor. Blend until smooth and creamy. Refrigerate until serving.
3. Step 3: Divide dough into 8 equal balls. Flatten each ball into a 5-inch circle on a piece of plastic wrap, about 1/4 inch thick.
4. Step 4: Place 1 oz shredded queso blanco in the center of each dough circle. Fold dough over to form a half-moon and seal edges firmly by pressing and crimping.
5. Step 5: Heat 4 cups vegetable oil in a deep skillet or pot to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels.
6. Step 6: Serve hot empanadas immediately with guasacaca sauce for dipping.