If you want to try something else with queso fresco and the sauce you've made with my previous recipe, try these tasty empanadas.
1. Sauce from this recipe (plum tomatoes, yellow onion, jalapenos, garlic, cilantro, salt, and pepper)
2. Corn Mesa - you can buy this in most super markets in the same aisle with the flour.
3. Rotisserie Chicken - I get one already made at the super market
4. Queso Fresco
1. Make the sauce using the first part of this recipe.
2. Shred the chicken and place into a bowl. You just pull it apart into small half inch pieces.
3. Add the sauce to the shredded chicken and stir. You don't want it to be too watery from the sauce, but enough so that the flavor is there.
3. Make the tortillas by following the instructions on the bag. Usually it's a few cups of the flour and some water and you fold it together until you have a ball of dough. You want it to feel soft but not too watery.
4. Crumble your queso fresco and place in a small bowl.
5. To make the tortillas, you will need either a tortilla press or a flat surface (like the bottom of a pot) and some wax paper. Create a small ball with the dough and flatten it between two pieces of wax paper and the tortilla press or pot and table. Leave the flat circle on the wax paper and put in some shredded chicken and queso fresco. Fold the tortilla in half using the wax paper to help you. Press every part of the edge so that the tortilla closes completely. If your tortilla is falling apart or won't stick together completely, then there is too much filling. Just take it out and try again. Take the empanada off the wax paper and set aside. Make as many of these as you'd like.
6. Fry the empanadas in the oil until they are a crispy, golden brown. You want to make sure you leave them in long enough for all of the tortilla to cook, otherwise you will have a bit of a mushy inside. Use tongs when handling the empanadas but be sure not to flip them until you can grab the empanada without puncturing it.
7. Serve with some extra sauce for dipping and enjoy.