During the pandemic, a local restaurant asked some chefs, foodies, local TV personalities, etc. to come up with some creative empanada fillings. Since I used to work there giving courses, they asked me for 4. One that I used was a semi-soft white cheese called "
queso telita", sweet chile jelly and grilled veg. You might well be able to get Venezuelan cheese in Florida (because there are more Venezuelans there than locals

) so give it a go. If not, you can try with "
queso guayanés" or any simple white cheese.