Sweet Plantain and Queso Blanco Empanadas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden-fried empanadas filled with caramelized sweet plantains and creamy Venezuelan-style queso blanco for a delightful balance of sweet and savory. This latin american-inspired snacks ready in about 60 minutes pairs all-purpose flour, salt, chilled and cubed unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 45 min Cook: 15 min Serves 8 Latin American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. Cut in 4 tbsp chilled cubed unsalted butter using your fingers or a pastry cutter until mixture resembles coarse crumbs.
  2. Step 2: Slowly add 3/4 cup warm water, mixing until a soft, pliable dough forms. Knead briefly on a floured surface and cover with a clean towel to rest for 30 minutes.
  3. Step 3: Meanwhile, peel 1 large ripe plantain and dice into 1/2-inch cubes. Heat 2 tbsp unsalted butter in a skillet over medium heat. Add diced plantains and 1 tbsp brown sugar. Cook for 6-8 minutes, stirring occasionally, until plantains are tender and caramelized. Remove from heat and let cool slightly.
  4. Step 4: Stir 1 cup crumbled queso blanco into the caramelized plantains.
  5. Step 5: Divide dough into 8 equal portions and roll each into an 8-inch circle on a floured surface.
  6. Step 6: Place 2-3 tbsp of the plantain and cheese filling on one half of each dough circle, leaving a 1/2-inch border.
  7. Step 7: Fold the dough over the filling to form a half-moon shape and press edges firmly with a fork to seal.
  8. Step 8: Heat 2 cups 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 crispy. Drain on paper towels.
  9. Step 9: Serve warm as a sweet and savory snack or dessert.

Frequently asked questions

How long does Sweet Plantain and Queso Blanco Empanadas take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sweet Plantain and Queso Blanco Empanadas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Sweet Plantain and Queso Blanco Empanadas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweet Plantain and Queso Blanco Empanadas for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sweet Plantain and Queso Blanco Empanadas?

Latin American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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