Best Arepas Con Queso Recipes

AREPAS CON QUESO

Steps:

• Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
• Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
• In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
• Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
• To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
• You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

ROSALITA'S AREPAS CON QUESO

Steps:

• In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn't boil over).
• Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
• Pulse the corn kernels in a food processor until just coarse.
• In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
• Gradually add enough of the hot milk mixture to make a very thick batter.
• Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
• Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
• When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
• Best served hot.

ENCANTO-INSPIRED AREPAS CON QUESO WITH AVOCADO MASH RECIPE BY TASTY

Steps:

• Make the arepas: Add the cornmeal to a medium bowl. Pour in the water, then add the salt and stir with a rubber spatula to combine. The dough will look quite wet at first, but will absorb the water as you stir.
• Turn the dough out onto a clean surface and roll into an 8-inch long, 2-inch (5 cm)-wide log. Cut into 4 equal pieces.
• Flatten one piece of dough in the palm of your hand into a 4-inch-wide disc. Place 1 tablespoon of queso blanco in the center, then fold the dough around the cheese to encase. Flatten the dough again into a 4½-inch-wide disc (if some cheese peeks out, pinch the dough closed around it. Repeat with the remaining dough and cheese.
• Heat a large nonstick skillet over high heat. Grease the pan with nonstick spray, then add the arepas to the pan and cook, without disturbing, until a crispy, golden brown crust forms, 3½-4 minutes. Flip and cook until golden brown on the other side, 3-4 minutes more (some cheese may ooze out a bit; it will sear and add a delicious texture to the arepa).
• Meanwhile, make the avocado cilantro mash: Add the avocado, lime juice, red pepper flakes, and salt to a medium bowl and mash with a fork to combine.
• Spread the butter over the arepas, then serve with the avocado mash and a sprinkle of cilantro.
• Enjoy!

MINI AREPAS CON QUESO Y TOCINO CON ADEREZO DE MAYONESA Y CILANTRO

Steps:

• Se une la harina y la sal con el agua, y se amasa hasta que no queden grumos y se forme una masa consistente y suave.
• A esa preparación se le agrega el queso mozzarella junto a los trocitos de tocineta. Se mezcla muy bien y se forman con las palmas de las manos, arepitas de unos 2 a 3 centímetros de diámetro y 1 centímetro de espesor. Se ponen en una bandeja.
• En un caldero se coloca suficiente aceite, cuando este muy caliente se agregan las arepitas poco a poco, de modo que todas queden sumergidas. Se fríen hasta dorar, por aproximadamente unos 8 minutos.
• Consejo: No olvides poner las arepitas sobre el papel toalla absorbente para eliminar el exceso de aceite.
• Aderezo de Mayonesa y Cilantro
• Colocar todos los ingredientes en una licuadora hasta que el resultado sea una salsa verde homogénea y cremosa. Servir en un plato pequeño hondo para acompañar a las arepitas.