AREPAS DE QUESO
These arepas have a crispy crust while the cheese inside stays melty and gives you that cheese-pull that everyone knows and loves.
Provided by Marianne Williams
Time 55m
Yield 14
Number Of Ingredients 5
Steps:
- Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
- Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
- Preheat the oven to 200 degrees F (95 degrees C).
- With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 11.9 g, Cholesterol 10.2 mg, Fat 6.8 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306 mg, Sugar 0.2 g
ROSALITA'S AREPAS CON QUESO
From the wonderful cookbook In Nirmala's Kitchen. Arepas can be sweet or savory. This recipe is a little of both.
Provided by Brenda.
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 405.1, Fat 22.1, SaturatedFat 13, Cholesterol 63.4, Sodium 413.3, Carbohydrate 39, Fiber 2.6, Sugar 10.9, Protein 15.8
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