In a large bowl, stir together flour, baking powder and salt. Using a fork, mash in butter until crumbly mixture forms. Stir in milk until a ragged dough forms.
Turn out dough onto a floured work surface and knead until smooth dough forms. Cover dough with a clean tea towel and let rest for 15 minutes.
Meanwhile, in a bowl combine provolone and queso together. Heat 4 inches (10 cm) of oil in a deep wide saucepan over medium-high heat to about 350ºF (180ºC).
Cut dough into 16 pieces. Roll out 1 piece at a time into about 4-inch (10 cm) circle. Place about 2 tbsp (30 mL) of the cheese mixture into centre of dough. Lightly brush edge of dough with water. Fold over to create a half moon shape and pinch and press edge with your fingers or a fork to seal. Place on a floured baking sheet. Repeat with remaining ingredients.
Fry a few empanadas at a time for about 3 minutes, turning halfway until both sides are golden brown. Remove with slotted spoon to a paper towel lined baking sheet. Serve warm.
Top 5 Nutrients: Selenium ≥18%DV, Folate ≥14%DV, Niacin ≥13%DV, Calcium 11%DV, Thiamin ≥10%DV.