3 Cheese Arepas Recipes
3-CHEESE AREPAS
I only saw recipes for Venezuelan and Ecuadorean Arepas so I thought I'd share this one. It's from my Colombian friend.
Provided by Chef Christine
Categories Lunch/Snacks
Time 15m
Yield 4 arepas, 3 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal and water in a bowl.
- Add cheese and then buttermilk.
- Heat a non-stick skillet (low).
- Roll mixture into a ball and place in pan and flatten into a pancake, about a 4 inches circle.
- heat for about 5 minutes, continually checking that it does not burn.
- when it is golden brown flip over to other side for about five minutes.
- shred additional queso blanco on top and serve.
Nutrition Facts : Calories 261.6, Fat 9.7, SaturatedFat 5.3, Cholesterol 24.9, Sodium 266.4, Carbohydrate 32.7, Fiber 3, Sugar 1.4, Protein 11.8
CHEESY CORN CAKES
These cheesy corn cakes are incredibly easy to make- just drop the batter onto the skillet and cook until golden brown. Inspired by Venezuelan arepas, these cakes will melt in your mouth with each bite.
Provided by Food Network Kitchen
Categories appetizer
Time 22m
Number Of Ingredients 6
Steps:
- Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
- Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.
CHEESE-STUFFED AREPAS
Who knew that arepas were so simple? These delicious corn cakes take no time to make, and are infinitely adaptable. Experiment with toppings like fried eggs, guacamole and Cotija -- a dry and crumbly Mexican cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 arepas
Number Of Ingredients 4
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
- Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
- Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
- Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
AREPAS
Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.
Provided by Ryan Pera
Categories Pan-Fry Hominy/Cornmeal/Masa Bon Appétit Houston Texas
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
- Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
- Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6-8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6-8 minutes. Transfer arepas to a wire rack.
- Repeat with remaining 1 tablespoons oil and dough.
- Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.
CHEESE AREPAS
Make and share this Cheese Arepas recipe from Food.com.
Provided by Lavender Lynn
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough.
- Add the cheese and knead the dough for a few minutes then form into 4 balls.
- Flatten the balls to a thickness of about 1/2 inch.
- Heat oil in a large frying pan.
- Add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or 4 times.
- Drain on kitchen paper.
- To Serve - split the arepas in half, place on serving plates and garnish with avocado, tomato slices and olives.
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
CORN AND CHEESE AREPAS
Categories Cake Cheese Dairy Side Sauté Quick & Easy Cornmeal Corn Winter Grill/Barbecue Monterey Jack Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24
Number Of Ingredients 6
Steps:
- Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
- Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.
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- To make arepas: Pour water into large bowl. Add arepa corn flour, salt, oil, ½ cup of Jarlsberg cheese, and mix thoroughly to combine. Cover with a towel and let dough rest for five minutes.
- Working with moist hands, remove about 3 tbsps worth of dough and flatten them between your palms. Add 1 tbsp of cheese in the middle, and top with a handful more dough, gently pressing to seal the cheese inside and form a patty about ¼ inch thick. If you’re after those perfectly shaped arepas, place each arepa ball between 2 sheets of wax paper or plastic wrap and flatten them to ¼ inch with a heavy cast iron pan. Repeat until you’re out of dough and cheese, transferring prepared arepas to a large platter.
- Preheat your budare (special arepas pan), griddle or cast iron pan to high heat. Season with oil or butter. Place the arepas in the pan and cook about 5 minutes on each side, until you achieve golden-brown colour and a beautiful char in spots.
- To serve arepas, cut them in half and put your favourite toppings inside. Drizzle with Colombian pico de gallo and aji.
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- In a bowl mix masa harina with salt. Slowly pour water mixing the dough until everything is well incorporated.
- The dough should be easy to work with and not sticky if it’s sticking to your hands add more masa harina if it’s too crumbly add more water and let it rest again.
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