Description
Colombian arepas con queso offer a crispy, golden journey through Latin American comfort cuisine. Warm cornmeal pockets stuffed with melted cheese create an irresistible snack you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) masarepa (pre-cooked white cornmeal)
- 1¼ cups (296 ml) warm water
- 8 ounces (227 g / 2 cups) shredded mozzarella cheese
Cheese Ingredients:
- 2 ounces (57 g / ½ cup) finely crumbled Cotija cheese
Seasoning and Cooking Ingredients:
- ½ teaspoon sea salt or Kosher salt
- 1 tablespoon (15 ml) butter, softened
- Oil or butter for cooking
Instructions
- Craft a cohesive dough by thoroughly mixing masarepa, salt, crumbled Cotija cheese, softened butter, and warm water in a medium bowl until a uniform, pliable texture emerges.
- Allow the dough to rest, covered, for 10 minutes to help ingredients meld and achieve optimal consistency.
- Assess the dough’s moisture level by gently pressing a small portion between palms; if edges crack, gradually incorporate additional water until smooth and flexible.
- Divide the dough into eight equal portions, carefully rolling each into a spherical shape.
- Transform each ball into a flat, circular disc approximately 5 inches wide and ¼ inch thick using gentle, even pressure.
- Create a cheese-filled pocket by strategically placing shredded mozzarella in the center of one dough circle, maintaining a half-inch border around the edges.
- Delicately overlay a second dough circle, meticulously sealing the perimeter to form a compact, half-inch thick sealed disk.
- Prepare a cooking surface by coating a skillet or electric griddle with a thin layer of oil or butter, heating to medium-low temperature.
- Carefully transfer the assembled arepas to the heated surface, rotating occasionally to ensure even, golden-brown coloration.
- Cook each side for approximately 4-5 minutes, achieving a crisp, caramelized exterior while maintaining a tender interior.
- Transfer the perfectly cooked arepas to a serving plate, optionally embellishing with a small pat of butter for enhanced richness.
- Serve immediately while warm, allowing the melted cheese to provide a luxurious, gooey centerpiece.
Notes
- Masarepa is a special corn flour crucial for authentic arepa texture, different from regular cornmeal.
- Cotija cheese adds a salty, crumbly element that enhances the dough’s flavor and traditional profile.
- Maintain dough moisture by adding water gradually to prevent cracking, ensuring smooth, pliable consistency.
- Handle dough gently and seal edges completely to prevent cheese from leaking during cooking.
- Medium-low heat is key to achieving a crispy golden exterior without burning the arepa.
- Serve immediately for the best taste and texture, enjoying the melted cheese inside while hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 4
- Calories: 384
- Sugar: 2 g
- Sodium: 475 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 45 mg