Cheese Recipe

Combine dry ingredients

In a large mixing bowl whisk together 1.5 cups cornmeal, 0.5 cup all-purpose flour, 1 tsp baking powder, and 0.75 tsp salt until evenly distributed.

Cut in butter

Add 2 tablespoons chilled cubed butter to the dry mix. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add liquid

Stir in 1 tablespoon vegetable oil. Gradually add 0.75 cup cold milk, mixing with a fork or wooden spoon until a shaggy dough forms. If dough seems too dry, add up to 1–2 tablespoons more milk; if too sticky, sprinkle a little more cornmeal (1 tablespoon at a time).

Knead and rest

Turn the dough onto a lightly floured surface (use a little cornmeal or flour). Knead gently 6–8 turns until cohesive and smooth. Form into a ball, cover with plastic wrap or a damp towel, and let rest 15 minutes to hydrate the cornmeal.

Portion the dough

Divide the rested dough into 8 equal pieces (about golf-ball size). Roll each into a smooth ball and keep covered while you prepare the filling.

Prepare cheeses

In a small bowl combine 1 cup grated mozzarella, 1/2 cup shredded cheddar, and 2 tablespoons softened cream cheese. Mix until evenly combined; the cream cheese helps bind the filling so it doesn’t leak excessively when frying.

Season filling

Stir in 2 tablespoons chopped cilantro or parsley, 1/4 tsp ground black pepper, and 1/4 tsp crushed red pepper flakes if using. Taste a small pinch and add up to 1/4 tsp salt if needed (account for the saltiness of your cheeses). Form the mixture into 8 equal portions (about 2 tablespoons each) and keep chilled on a plate.

Roll out pockets

Lightly dust your work surface with cornmeal or flour. Take one dough ball and flatten it with your palm, then roll with a rolling pin into a 4–5 inch (10–12 cm) round about 1/8–1/4 inch thick. If edges crack, press gently to seal with a little water.

Fill and seal

Place one portion of the cheese filling in the center of the dough round. Brush the edge of the round lightly with a little water or milk, fold the dough over to form a half-moon, and press edges together to seal. Crimp the edge with your fingers or a fork to ensure a tight seal. Repeat with remaining rounds and filling. Keep assembled pockets covered while frying to prevent drying.

Heat oil

Pour about 2 cups neutral frying oil (vegetable, canola) into a heavy skillet to a depth of roughly 1/2 inch (enough to shallow-fry). Heat over medium heat until oil reaches 350°F (175°C) or until a small piece of dough sizzles and browns gently within 30–45 seconds.

Fry pockets

Carefully add 2–3 pockets to the hot oil (do not overcrowd). Fry 1.5–2.5 minutes per side, turning once, until golden brown and puffed. Adjust heat as needed so the exterior browns evenly without filling leaking out. Use a slotted spatula to transfer finished pockets to a paper-towel-lined rack to drain. If pockets puff excessively and open, press gently with the spatula to maintain contact while frying.

Keep warm and finish

Keep finished pockets warm in a low oven (200°F / 95°C) on a tray while you fry the rest. If oil reduces, top up and reheat to temperature before continuing.

Garnish and serve

Sprinkle the pockets with chopped fresh cilantro leaves. Serve hot with lime or lemon wedges on the side to squeeze over before eating. These are best enjoyed immediately so the cheese is gooey.

Storage note: Cool completely, then store in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven until warmed through. Do not microwave if you want to preserve crispness.