Can I make these empanadas ahead of time?
Yes, you can prepare and shape the empanadas, then refrigerate them for up to 24 hours before frying.
BREAKFAST
Costa Rican Empanadas with Sweet Plantain and Cheese
These delightful Costa Rican empanadas feature a naturally sweet plantain dough filled with savory cheese, offering a perfect balance of flavors. They are a popular breakfast or snack, easy to make and incredibly satisfying.
HOW TO MAKE IT
Let's cook.
01
Peel the ripe plantains and cut them into 2-inch pieces. Place the plantain pieces in a pot and cover with water. Add 1/2 teaspoon of salt.
02
Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the plantains are very tender and easily pierced with a fork. Drain the plantains well.
03
While still warm, mash the cooked plantains thoroughly with a fork or potato masher until smooth. Allow the mash to cool slightly, about 5 minutes.
04
Take about 2 tablespoons of the plantain mash and flatten it into a 3-4 inch disc on a lightly floured surface. Place about 1 tablespoon of shredded cheese in the center of the disc.
05
Carefully fold the plantain disc over the cheese to form a half-moon shape. Pinch the edges firmly to seal, ensuring no cheese escapes. Repeat with the remaining plantain mash and cheese.
06
Heat the vegetable oil in a deep skillet or pot over medium-high heat to 350°F/175°C. Fry the empanadas in batches for 3-4 minutes per side, or until golden brown and crispy.
07
Remove the empanadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm.
About This Recipe
These delightful Costa Rican empanadas feature a naturally sweet plantain dough filled with savory cheese, offering a perfect balance of flavors. They are a popular breakfast or snack, easy to make and incredibly satisfying.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your plantains are very ripe (yellow with many black spots) for the best sweetness and texture. Do not overfill the empanadas, as this can make them difficult to seal and prone to bursting during frying. Keep the oil temperature consistent for even cooking.
Easy Substitutions
You can substitute mozzarella with Monterey Jack, mild cheddar, or a blend of melting cheeses. For a different flavor, a small amount of finely chopped cooked ham can be added to the cheese filling. If you prefer not to deep-fry, these can be baked at 375°F/190°C for 15-20 minutes, or until golden, though the texture will be different.
Storage & Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer at 350°F/175°C for 5-7 minutes until warmed through and crispy.
Serving Suggestions
Serve these empanadas warm with a side of Costa Rican natilla (sour cream) or a simple salsa fresca. They also pair wonderfully with a cup of strong Costa Rican coffee or fresh fruit juice. For a heartier breakfast, serve alongside scrambled eggs and black beans.
Common Mistakes
Using under-ripe plantains will result in a less sweet and harder dough that is difficult to mash and shape. Not mashing the plantains thoroughly can leave lumps, affecting the empanada's texture. Overfilling the empanadas can cause them to open during frying, leading to cheese leakage. Frying at too low a temperature will make the empanadas greasy, while too high a temperature will burn the outside before the cheese melts.
Frequently Asked Questions
What kind of cheese works best?
A mild, good-melting cheese like mozzarella or Monterey Jack is ideal.
Can I freeze these empanadas?
Yes, freeze uncooked empanadas on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cooking time.
How do I know if the oil is hot enough?
Use a kitchen thermometer to ensure the oil reaches 350°F/175°C, or drop a small piece of plantain dough into the oil; it should sizzle immediately.
MORE TO KNOW
The key to perfect plantain empanadas lies in the ripeness of the plantains and the consistency of the dough. Very ripe plantains are naturally sweet and create a pliable dough that is easy to work with. If your plantain mash feels too sticky, you can add a tiny bit more flour to your hands or the surface, but avoid adding too much to the mash itself, as it can make the empanadas tough. The plantain dough should be warm enough to be malleable but cool enough to handle comfortably. This recipe celebrates the simplicity and deliciousness of Costa Rican breakfast traditions.
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