Arepas Rellenas de Queso (Cheese Stuffed Corn Cakes)
A recipe for Arepas Rellenas de Queso (Cheese Stuffed Corn Cakes)! These pan-fried arepas are filled with shredded mozzarella.
Servings 6 Arepas
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
Instructions
- 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.
- Serve immediately.