Arepas con Queso
Colombian and Venezuelan basic staple, this cheesy arepas are a delicious option for breakfast or a quick lunch.
Ingredients
- 2 cups precooked corn flour such as harina PAN
- 2 ½ cups warm water
- 1 cup shredded mozzarella
- 1 teaspoon salt
- 1 tablespoon butter melted
- 6 oz mozzarella divided into 6 1-oz cubes
Instructions
- Place warm water and salt in a large bowl. Stir until the salt dissolves. Gradually, add corn flour, stirring with a spoon to combine. Incorporate melted butter and mix well.
- Add the shredded mozzarella and incorporate it with your hands. Let it sit for 5 minutes. The dough should be soft and manageable, not too sticky.
- Make 6 balls from the dough, then gently flatten them into discs about 0.5-inch thick. Place a cube of mozzarella in the center, and using your hands, arrange the dough around it, making sure it stays in the center of the arepa.
- Preheat an iron cast skillet over medium heat. Cook each arepa on both sides until browned, about 4-5 minutes per side. After browning them in the skillet, finish cooking them in a preheated oven at 350°F for 8-10 minutes.
- Enjoy the arepas hot, either on their own or with extra cheese, butter, or any other topping you like.