Home Feature Queso de Bola con Chaya Empanadas

Queso de Bola con Chaya Empanadas

by Sofia Navarro
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In the realm of culinary pleasures, few things are as universally adored as empanadas – those delectable pockets of dough that encapsulate a world of flavors in each bite. And when tradition meets innovation, something truly exceptional is born. Enter Queso de Bola y Chaya Empanadas, a fusion of Yucatecan heritage and creative gastronomy that promises to delight the senses and awaken the palate. In this article, we explore the magic behind these savory delights and share a recipe that brings them to life in your very own kitchen.

Queso de Bola, also known as Edam cheese, is a beloved dairy treasure that has been a staple in many households across the world. Its mild yet distinctive flavor adds a touch of sophistication to various dishes. Chaya, with its nutrient-rich leaves, brings a uniquely Yucatecan touch, infusing the empanadas with a healthful twist and a connection to the land.


For the Dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup cold water

For the Filling:

  • 1 cup Queso de Bola (Edam cheese), diced
  • 1 cup chaya leaves, blanched, squeezed, and chopped
  • 1/2 cup white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste


Step 1: Preparing the Dough

  1. In a mixing bowl, combine the all-purpose flour and salt.
  2. Add the cold, cubed unsalted butter to the bowl. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the cold water and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Crafting the Filling

  1. In a skillet, heat the vegetable oil over medium heat.
  2. Add the finely chopped white onion and sauté until translucent.
  3. Stir in the minced garlic and chopped chaya leaves, sautéing until the chaya is tender.
  4. Remove the skillet from the heat and allow the mixture to cool.
  5. Once cooled, fold in the diced Queso de Bola and season with salt and pepper.

Step 3: Assembling the Empanadas

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
  3. Using a round cookie cutter or a cup, cut out circles from the dough.
  4. Place a spoonful of the Queso de Bola and chaya filling in the center of each circle.
  5. Fold the dough over the filling to create a half-moon shape. Use a fork to seal the edges of the empanadas.
  6. Place the sealed empanadas on the prepared baking sheet.
  7. Brush the tops of the empanadas with a beaten egg for a golden finish.
  8. Bake in the preheated oven for about 20-25 minutes, or until the empanadas are golden brown and crisp.

Whether served as appetizers, snacks, or a centerpiece of your Yucatecan feast, Queso de Bola y Chaya Empanadas are an ode to the spirit of culinary creativity and cultural celebration. Invite your loved ones to savor these savory delights, and bask in the joy that comes from sharing something truly special, made from the heart and inspired by the richness of the Yucatan Peninsula.

TYT Newsroom

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