Rosalitas Arepas Con Queso Recipes

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AREPAS DE QUESO



Arepas de Queso image

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

1 (8 ounce) package low-moisture mozzarella cheese
2 cups pre-cooked white cornmeal (such as P.A.N.®)
2 ½ cups warm water
1 ½ teaspoons kosher salt, divided
¼ cup canola oil, divided

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

AREPAS CON QUESO



Arepas Con Queso image

I couldn't find arepa flour near me, so I decided to improvise and came up with this recipe. It still tastes just as good. I promise.

Provided by guamswhitest

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup milk
2 tablespoons butter
1 cup corn kernel (I use fresh)
1 cup cornmeal or 1 cup arepa flour
1/3 cup sugar
1/4 teaspoon salt
1 cup grated mozzarella cheese
2 tablespoons butter
mozzarella cheese or queso blanco

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.

Nutrition Facts : Calories 284, Fat 13.9, SaturatedFat 8.2, Cholesterol 39.4, Sodium 291.3, Carbohydrate 34.2, Fiber 2.1, Sugar 11.4, Protein 7.7

ROSALITA'S AREPAS CON QUESO



Rosalita's Arepas Con Queso image

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

3/4 cup whole milk
3 tablespoons unsalted butter
1 -2 tablespoon unsalted butter (for frying)
1/4 cup buttermilk
1 cup frozen corn kernels, thawed
1 cup finely ground yellow cornmeal
1/4 cup sugar
1/4 teaspoon salt
1 cup monterey jack cheese, grated
6 slices mozzarella cheese (about 6 ounces)

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

RAJAS CON QUESO GORDITA



Rajas Con Queso Gordita image

Provided by Food Network

Categories     main-dish

Time P1DT1h35m

Yield 6 servings

Number Of Ingredients 23

6 poblano chiles
6 Anaheim chiles
1/4 cup canola oil
1 white onion, cut into julienne
3 jalapeno chiles, cut into julienne
3 serrano chiles, cut into julienne
6 ounces cream cheese
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground cumin
Gorditas, recipe follows
1 cup shredded cheese (queso asadero)
Refried Beans, recipe follows
4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons salt
2.2 ounces shortening
5 cups warm water
1 cup milk
3 cups dried pinto beans
2 tablespoons kosher salt
1/3 cup canola oil
1/4 cup warm water

Steps:

  • Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips.
  • Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes.
  • Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans.
  • For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes.
  • Portion the dough out into 2.2-ounce balls and refrigerate overnight.
  • Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas.
  • In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour.
  • In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed.

ENCANTO-INSPIRED AREPAS CON QUESO WITH AVOCADO MASH RECIPE BY TASTY



Encanto-Inspired Arepas Con Queso With Avocado Mash Recipe by Tasty image

We made the popular arepas con queso from Disney's Encanto. One bite and we felt like we were transported to the magical home of Maribel. Make sure to use pre-cooked cornmeal, as regular cornmeal will not work in this recipe.

Provided by Mariana Velasquez

Categories     Lunch

Time 30m

Yield 4 arepas

Number Of Ingredients 11

1 cup pre-cooked white cornmeal
1 cup water
½ teaspoon kosher salt
4 tablespoons grated queso blanco
nonstick cooking spray, for greasing
2 tablespoons unsalted butter, for serving
2 Hass avocados, small, ripe, peeled, pitted, and cubed
1 lime, juiced
¼ teaspoon red pepper flakes
½ teaspoon kosher salt
2 tablespoons fresh cilantro, finely chopped

Steps:

  • Make the arepas: Add the cornmeal to a medium bowl. Pour in the water, then add the salt and stir with a rubber spatula to combine. The dough will look quite wet at first, but will absorb the water as you stir.
  • Turn the dough out onto a clean surface and roll into an 8-inch long, 2-inch (5 cm)-wide log. Cut into 4 equal pieces.
  • Flatten one piece of dough in the palm of your hand into a 4-inch-wide disc. Place 1 tablespoon of queso blanco in the center, then fold the dough around the cheese to encase. Flatten the dough again into a 4½-inch-wide disc (if some cheese peeks out, pinch the dough closed around it. Repeat with the remaining dough and cheese.
  • Heat a large nonstick skillet over high heat. Grease the pan with nonstick spray, then add the arepas to the pan and cook, without disturbing, until a crispy, golden brown crust forms, 3½-4 minutes. Flip and cook until golden brown on the other side, 3-4 minutes more (some cheese may ooze out a bit; it will sear and add a delicious texture to the arepa).
  • Meanwhile, make the avocado cilantro mash: Add the avocado, lime juice, red pepper flakes, and salt to a medium bowl and mash with a fork to combine.
  • Spread the butter over the arepas, then serve with the avocado mash and a sprinkle of cilantro.
  • Enjoy!

AREPAS DE QUESO FRITAS



Arepas De Queso Fritas image

This is a typical Venezuelan dish (I'm Venezuelan), and I like to make it a lot since now I live in Spain. Everyone who has tried it loves them, so I thought I'd share it with everyone at Recipezaar.

Provided by Daniel Aguilar

Categories     Lunch/Snacks

Time 25m

Yield 8 arepas

Number Of Ingredients 6

2 cups coarsely ground cornflour
1 egg yolk
3 cups water
1 teaspoon salt
cream cheese or ham, anything you want to fill them with
oil (for deep frying)

Steps:

  • Mix the water and the egg yolk.
  • In a large bowl mix the flour and the egg/water mixture.
  • Mix and kneed the dough for about 5 minutes until it is compact.
  • Cover with a damp cloth and set aside for 5 minutes.
  • Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat.
  • Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
  • Fry until golden brown, turning regularly.
  • Turn out onto crumpled absorbent paper and leave to cool slightly.
  • Split them open (like a pita bread) and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell).
  • Serve immediately--they don't keep and don't re-heat.

Nutrition Facts : Calories 111.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 20.8, Sodium 295.7, Carbohydrate 22.6, Fiber 2.1, Sugar 0.2, Protein 2.3

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