Empanadas de queso

Empanadas de Queso Ingredients: • 4 cups flour • 4 tablespoons vegetable oil • 1 teaspoon salt • 1 teaspoon baking powder • 1 cup milk (hot) • 16 ounces Monterey Jack cheese • Vegetable oil for frying Preparation: 1. Whisk together the flour, salt, and baking powder in a large bowl. 
 2. Gently mix the vegetable oil into the flour. 
 3. Place the milk in a saucepan and heat until almost boiling. Stir the hot liquid into the mixture. Add more water (1 tablespoon at a time) if mixture seems to dry and crumbly, or add more flour if mixture is too wet and sticky. 
 4. Knead dough gently until well mixed and homogenous. Divide dough into 16 portions, and roll each piece into a ball. Let dough rest for 5 minutes. 
 5. Chop cheese into cubes. 6. Roll each ball of dough into a 6-7 inch diameter circle. Place one ounce of cheese in the center of each dough circle. 
 7. Fold dough in half over the cheese to form a semicircle. Press down firmly along edges to seal. Roll edge inward over itself and press down again to seal. Crimp edge decoratively with fork, pressing to seal. 
 8. Heat several inches of vegetable oil to 350 degrees in a deep sided skillet, pot, or deep fryer. Fry empanadas in batches, turning at least once, until golden brown. Drain empanadas on paper towels. 
 Empanadas can be kept warm in a 200 degree oven for up to 1 hour before served. Serve warm.