Name: Arepas Rellenas de Queso (Cheese Stuffed Corn Cakes)
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Colombian
Ingredients: 2 cups (300 grams) Masarepa (precooked cornmeal); 1/2 teaspoon salt; 2 cups (470 milliliters) hot water; 1 tablespoon (15 grams) unsalted butter (softened, plus more for cooking in the pan); 6 ounces (175 grams) low moisture mozzarella cheese (shredded)

Colombian

Bowl

In a medium bowl, use your hands to mix together the masarepa, salt, water, and butter.

Knead until a smooth dough comes together, about 3 minutes. Moisten your hands as needed with water to prevent sticking. Cover and allow to rest at room temperature for 5 minutes.

Divide the dough into 6 equal pieces. Gently flatten each piece into a circle 1/3-1/2 inch (8-13 millimeters) thick and about 5 inches (13 centimeters) wide.

Grease a large skillet with butter and place over medium heat. Place the arepas in the heated skillet, in batches to prevent overcrowding, and cook until golden, about 5 minutes per side.

Transfer to a towel lined plate and repeat with remaining arepas. If the butter starts to darken too much, add a drizzle of oil.

Split each arepa open through the middle, leaving about 1/2 inch (1.25 centimeters) of one edge attached. Fill each arepa with a handful of the shredded cheese.

Place back onto the hot skillet and cook on each side until heated through and cheese is melted.

Arepas Rellenas de Queso (Cheese Stuffed Corn Cakes)

Utensils needed:

Overview

Category

Cuisine

Tagged with