Arepas con Queso
Golden Venezuelan corn cakes with melty cheese kneaded into the dough, crisp outside and soft inside.
- Serves 4
- Active 25 min
- Total 40 min
- Breakfast
- Sides
Ingredients
- 2 1/2 cups warm water
- 1 tsp kosher salt
- 2 cups precooked white corn flour
- 1 cup shredded queso blanco or mozzarella
- 1 tbsp vegetable oil
- Butter for serving
Method
- Stir the salt into the water, then add the corn flour gradually, mixing with your hands until no lumps remain.
- Rest the dough 5 minutes. It should be soft and not crack at the edges; add water a tablespoon at a time if it does.
- Knead in the cheese, divide into 8 balls and pat them into 3-inch disks about 1/2 inch thick.
- Cook in a lightly oiled skillet over medium heat until a crust forms and they sound hollow when tapped, 6 to 8 minutes per side.
- Split and serve warm with butter.
Notes
Use corn flour labeled for arepas, like P.A.N.; cornmeal and masa harina won't hold together the same way.
Split and stuff with shredded beef, black beans or scrambled eggs for a full meal.