Latin American 20 min

Arepas con Queso

Name: Arepas con Queso
Total time: 20 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 cups masarepa (pre-cooked white corn flour, such as PAN brand); 2 cups warm water; 1 teaspoon salt; 1 cup mozzarella or Oaxacan cheese, shredded; 2 tablespoons butter or vegetable oil; Additional cheese, avocado, or black beans for serving

vegetariangluten-freebreakfast

Ingredientsfor 2

320

Cal

10g

Protein

44g

Carbs

12g

Fat

12 cups masarepa (pre-cooked white corn flour, such as PAN brand)
22 cups warm water
31 teaspoon salt
41 cup mozzarella or Oaxacan cheese, shredded
52 tablespoons butter or vegetable oil
6Additional cheese, avocado, or black beans for serving

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Instructions

1
Combine masarepa, warm water, and salt in a bowl. Mix with your hands until a smooth, pliable dough forms — the consistency should be like soft Play-Doh, not crumbly or sticky. If too dry, add water 1 tablespoon at a time. Let rest 3 minutes.
2
Divide the dough into 8 equal balls. Press each into a flat disc about ½-inch thick and 3 inches wide. Press the cheese into the center of 4 discs and top with the remaining 4 discs, pressing edges to seal — making cheese-stuffed arepas. Or keep unstuffed for the Venezuelan style.
3
Heat a griddle or cast iron skillet over medium heat. Brush with butter. Cook arepas for 5–6 minutes per side until golden brown with slightly crispy edges and a hollow sound when tapped. The exterior should be firm and pale golden, not dark. Alternatively, finish in a 400°F oven for 10 minutes for a puffier result.
4
Split open hot arepas with a fork and fill with cheese, avocado, black beans, shredded chicken, or any favorite filling. Serve immediately.