Best Grilled Arepas With Farmers Cheese Or Queso Blanco Recipes

Grilled Arepas With Cheese image

Provided by Chocolatl

Time 21m

Yield 8 arepas, 4 serving(s)

Number Of Ingredients 8

1 cup corn kernel, fresh (or frozen and thawed)
3/4 cup heated chicken stock (or water)
1 cup instant cornmeal
1 1/2 teaspoons sugar
1 teaspoon sour cream
1 ounce manchego cheese, grated
1 tablespoon butter, melted
1/2 cup farmer's cheese (or Mexican queso blanco)

Steps:

Place corn kernels and chicken stock in a blender or food processor and process until smooth.
Pour the cornmeal into a large bowl.
Stir in the sugar and sour cream.
Stir in corn mixture.
Add cheese.
Form mixture into a ball.
Separate dough into 8 pieces.
Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter ( rub your fingers around the edge so that it maintains its thickness).
Preheat grill.
Brush the arepas lightly with the melted butter.
Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
Let cool to room temperature.
Before serving, top with a spread of the farmer's cheese.

Nutrition Facts : Calories 243.1, Fat 8.5, SaturatedFat 4.5, Cholesterol 18.5, Sodium 233.7, Carbohydrate 36.4, Fiber 3.2, Sugar 2.5, Protein 7.7

Grilled Corn and Chorizo Queso image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 25m

Yield 12 to 16 servings

Number Of Ingredients 11

1 pound chorizo
2 ears sweet corn, shucked
2 jalapenos, stems removed
1 small red onion, cut into rounds
2 tablespoons olive oil
2 teaspoon fajita seasoning
Kosher salt and freshly ground black pepper
One 2-pound block queso blanco processed cheese, such as Velveeta, diced.
One 10-ounce can tomatoes and green chiles
Two 4.5-ounce cans chopped green chiles
Chips, for serving

Steps:

Preheat a grill pan over medium to medium-high heat.
Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up.
Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside.
Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together.
While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso.
Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat.

Homemade Arepas image

Provided by Chef John

Time 20m

Yield 8

Number Of Ingredients 4

2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Steps:

Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg