Patelillos Baked or Fried 

Admittedly we haven’t been really in our healthy food kick. However, you can still make food a little healthier just in the way you prepare it. 

Now pastelillos are a staple in any Puerto Rican home. I am mixed (Peruvian and Puerto Rican) however, I really wasn’t taught a lot of Peruvian cuisine. Ask me about pernil, arcapurias or arroz con gandules…. I’m your girl ! 

They really are not hard to make at all and the varieties are endless.

Tool Needed 

  • Pan or cookie sheet
  • Oven at 350 degrees
  • Fork
  • Fryer or pot with oil medium high 


  • 1lb Ground meat cooked snd grease removed. ( I used turkey and beef prepared same way 1 cube of sofrito, Adobo and garlic powder. I had plenty of left over meat. I didn’t make picadillo just flavored ground meat, freezes well)   
  • 20 Goya Discos ( the orange ones or white ones work the same) 
  • Sliced or shredded cheese
  • Fryer or pot with oil 


  1. Take out the discos and let sit for 10-20 minutes depending how frozen they are. And preheat oven to 350 degrees f and/ or fryer on medium high. 
  2. Spread out cookie sheet and add a slice of cheese or shredded cheese. 
  3. Add beef or turkey 
  4. Fold and pinch ends then lay to use fork to press in sides to finish sealing them. 
  5. Lay the ones going in the oven evenly.
  6.  Add to oven flip once after 10 
  7. For fried pastelillos, heat oil to medium high. Once heated add no more than 2 at a time. 
  8. Wait 1 minute and flip over and cook another minute. Remove from oil and place on plate with a paper towel. 
  9. Dig in ! 

The baked pastelillos were not greasy at all they had a good crunch and the flavor was awesome. 

The fried pastelillos cooked a lot quicker and did not retain much oil. When you use the oil nice and hot it will not sop up a lot of oil. 

Either way you make it, it is yummy. Use it for an appetizer or (like us) a meal. 

You can stuff these discos with seafood, chicken, guava, just about anything. Just a few ingredients and you have a feast. 

Until next time,



Mini Tomato Pizza

So after some trial and error recipes this weekend ( crock pot bread and a chicken recipe ) , I finally made something worth the talking about. I had some tomatoes that needed to used before they got squishy ( and I was hungry and wanted something quick). When my daughter saw me making these she kept saying, “you making tomato pizza mami?” So I said yes …. but with no dough or bread ….. end result delicious, easy and did I mention really low carb ? And even if you were not dieting, this is still pretty great! 

Tools Needed

Cutting Board

Sharp knife ( serrated if possible ) 

2 cup round container 

Medium sized cookie sheet 

Oven at 350 degrees and 450 or broil. 


2 Big tomatoes (beef steak are the best but use what you have ) 

1/2 to 3/4 cup grated Parmesan cheese 

3/4 to 1 cup shredded mozzarella cheese 

1/2 tsp of oregano 

1 tsp garlic powder

Cooking spray or Extra Virgin Olive Oil


1. Cut tomatoes about 1/2 inch thick
2. In the 2 cup container add the Parmesan cheese, oregano and garlic powder and mix.

3. Take the tomato slices and cover each side with the Parmesan mixture and put on a greased pan or use some cooking spray. 

4. Cover each piece with the shredded mozzarella. Sprinkle some extra oregano if desired.

5. Place in your oven at 350 degrees for about 15 minutes. 

6. Take out of the oven and increase the heat to 450 or broil and put back in the oven until mozzarella is melted or browning. 

7. Add salt and pepper if you do desire. I didn’t need to but it is just preference. (Seen below is top and bottom of the Tomato. ) 

Enjoy ! This can be meal or snack …so yummy!