Arepas De Queso Cheese Arepas Recipes

AREPAS DE QUESO

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.

AREPAS DE QUESO (CHEESE AREPAS)

Steps:

• Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
• Knead with your hands for about 3 minutes moistening your hands with water as you work.
• Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to 1/2 inch.
• Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

AREPA DE QUESO

Steps:

• Place the flour and salt into a large bowl, gradually add the water, and mix well by hand.
• Add 4 tablespoons melted butter and a quarter of the cheese, and knead for 15 minutes to obtain a slightly sticky dough. Add more flour (if the dough is too wet) or water (if it's too dry) as necessary until the dough is smooth and slightly tacky.
• On a floured work surface, divide the dough into 4 equal pieces.
• Flatten one with the palm of your hand to form a patty about ¼ inch (5mm thick).
• Heat the rest of the butter in a frying pan or on an electric hotplate.
• Brown the 4 patties over medium heat for 5 minutes, turning them regularly.
• Once the arepas are fried, golden and cooked in the center, very carefully cut them in half (to make two equal circles) without breaking them, and fill with cheese.
• Place the arepas back onto the skillet over a low heat to melt the cheese.
• Serve immediately.

CHEESE-STUFFED AREPAS

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 DE QUESO RECIPE

Steps:

• Add 2 cups of corn meal and 2 cups warm milk or water to a large bowl. Reserve the remaining ½ cup to add if you need it later.
• Add 1 cup shredded mozzarella cheese.
• Add 2 good pinches of salt.
• Form a ball with the dough by mixing the ingredients.
• Break off a piece about the size of a large meatball.
• Flatten and form a bowl in the cup of your hand.
• Place shredded mozzarella cheese inside.
• Close the arepa in half and seal the edges.
• Form a flat round object.
• Heat skillet to 320 and rub a stick of butter on the hot surface.
• Place arepa on the skillet and sprinkle with salt.
• Once side is getting spotty brown, re-apply butter to skillet and flip. (~4 Minutes)
• Re salt new side.
• Once cheese starts to escape and ooze out and it looks nice and golden brown, it is done.
• Slice the freshly made arepa in half, but only ⅔ of the way through.
• Place filling of fresh avocado and chicken inside.

CHEESE AREPAS

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.

FRIED MASA CAKES WITH CHEESE (AREPAS DE QUESO)

Steps:

• Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
• Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
• Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
• Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
• Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.

AREPAS CON QUESO

Steps:

• Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
• Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
• In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
• Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
• To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
• You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.