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Guatemalan Dobladas Recipe

Guatemalan Dobladas Recipe

Mike Gonzalez
If you can't find Farmer cheese(or queso fresco or queso de capas), use cottage cheese and strain in a cheesecloth for several hours in a cool place.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine Guatemalan, Latin American
Servings 10


  • 1 cup farmer cheese or queso fresco or queso de capas
  • 1 small small red bell pepper finely chopped
  • 1 small small onion finely chopped
  • ½ tsp pepper
  • ½ tsp salt
  • ¼ cup olive oil
  • ¼ tsp garlic powder optional
  • 10 flour tortillas
  • salsa optional


  • Mix cheese, pepper, onion, black pepper and salt(and garlic powder if using) together.
  • Put 1 heaping tablespoon of the cheese mixture on the lower half of a tortilla and fold over to make a half-moon shape. Press lightly.
  • Heat oil in skillet on medium high heat and fry until crisp and golden on both sides.
  • Drain on paper towels and serve warm. Serve with salsa if desired.


Many times it's served with cabbage, salsa, and queso on top (you can use the same cheese you put inside).