Dobladas de Queso
4 In Bread/ Eggs & Cheese/ Guatemalan Recipes/ Recipes

Dobladas de Queso

This is one of those types of dishes than can be eaten at any time of day. It could be part of a lunch if served with soup and a salad, or as part of breakfast if served  together with scrambled eggs and beans. Whatever time of day you want to have them there are three ingredients than simply must be served with them: tomato sauce, powdered cheese and chopped cilantro. All latin recipes that call for tomato sauce refer to homemade sauce, not italian style pasta sauce. This type of tomato sauce consists of boiling tomatoes, celery, onion, garlic, a couple of chilies, sometimes red bell pepper, and cilantro roots. Everything goes into the blender with water or chicken stock and salt and pepper is added to taste. Regarding the cheese used in the filling, you should be able to find queso de capas and queso fresco (Cacique is the brand we’ve found at Walmart) in the supermarket or latin markets, but you can use Monterrey Jack cheese.

Dobladas de Queso

Dobladas de Queso

Yields: About 15 dobladas

Ingredients for the Dough:
2 cups corn flour (Maseca)
1 ¼ cups water
¼ teaspoon salt

Procedure:

  1. In a large bowl, mix the flour with the salt and add water.
  2. Using your hands mix these ingredients until they are well incorporated and you can form a ball with it.

Ingredients for the Filling:
½ white onion, finelly chopped
½ cup chopped cilantro
1 package cheese (it can be queso de capas, quesillo, queso fresco, monterrey jack cheese)
Chili powder or cayenne pepper for sprinkling (optional)

Procedure:

  1. Over medium heat, cook the onion with a small amount of oil until they are translucent. Set aside.

Making the dobladas:

  1. Separate the dough into balls, try to make them about the size of a golf ball.
  2. To form the disks, you can try using just your hands, or… try the amateur way like I did and use two pieces of plastic wrap and a rolling pin. ( put the dough in the middle of the two pieces of plastic wrap and roll it out with your pin)
  3. Fill each disk with a piece of cheese and sprinkle with the cooked onion, cilantro and chili powder, if using.
  4. Seal the sides tightly.
  5. Once all your dobladas are filled:  Heat enough oil to cover the bottom of a medium sized skillet.
  6. When the oil is hot, turn the heat to medium and add your dobladas, let them cook about 2 minutes per side or until they become a light golden brown.
  7. Serve hot with tomato sauce, cilantro and a prinkling of powdered cheese.

Dobladas de Queso

Dobladas de Queso

Dobladas de Queso

Dobladas de Queso

Dobladas de Queso

Dobladas de Queso

Dobladas de Queso

Dobladas de Queso

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4 Comments

  • Reply
    Guatemalan Recipe Collection - The Foodies' Kitchen — The Foodies' Kitchen
    Monday September 12th, 2011 at 06:16 PM

    […] Dobladas de Queso […]

  • Reply
    Danah Gaz
    Friday June 7th, 2013 at 10:10 AM

    I made a slight variation of these the other day as an extra credit item for my 10th grader’s presentation on Guatema. I oven-roasted and seeded some jalapenos and added them to the onion, and lightly salted them just after frying. Unfortunately, the unfried dobladas do not seem to refrigerate well, so I recommend frying and eating immediately. Oh yes, and he got an A+, =)

  • Reply
    Danah Gaz
    Friday June 7th, 2013 at 10:11 AM

    oops! Guatemala, not “Guatema!” =)

  • Reply
    Kitty
    Friday June 7th, 2013 at 11:34 AM

    Hi Dana!
    So glad your son got an A+! :) The variation sounds delicious, and you are correct, these do not refrigerate well. I will add that to the recipe! The day I prepared them, they were gone before they could get to room temperature so I never thought of adding that to the tips.

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