Description
This traditional Colombian Arepas with Cheese recipe features flavorful cornmeal patties stuffed with creamy mozzarella and queso fresco cheeses. Crispy on the outside and soft on the inside, these arepas make a delightful snack or side dish enjoyed throughout Colombia. Prepared using a griddle and cooked in just 30 minutes, this recipe yields 10 delicious servings.
Ingredients
Dry Ingredients
- 2¼ cups pre-cooked white cornmeal (masarepa)
- 1 teaspoon salt
- 4 ounces shredded queso fresco
Wet Ingredients
- 1 cup milk
- 1½ cups water
- 1 tablespoon butter or margarine
Cheese Filling
- 4 ounces shredded mozzarella cheese
Instructions
- Mix Dry Ingredients: In a medium to large bowl, combine the pre-cooked cornmeal, salt, and shredded queso fresco. Whisk thoroughly to ensure the ingredients are evenly distributed throughout the mixture.
- Heat Liquids: In a saucepan, combine the milk, water, and butter. Heat over medium-low heat until the mixture is steaming but not boiling, ensuring the butter is fully melted.
- Combine Ingredients: Pour the hot milk and water mixture into the bowl with the dry ingredients. Using a wooden spoon, stir until all components are fully combined and form a dough. Allow the mixture to sit for 5 minutes to let the cornmeal absorb the liquid.
- Preheat Griddle: Set a griddle to medium-low heat, approximately 350°F, to ensure even cooking without burning the arepas.
- Form Patties: Shape the dough into 5-inch diameter balls. Flatten each ball into a patty and create a small indentation in the center to place the shredded mozzarella cheese. Fold the dough around the cheese, sealing it inside and reform into a patty.
- Cook Arepas: Place the filled patties on the hot griddle. Cook each side for about 4 minutes, or until they develop a golden brown crust, flipping carefully to avoid breaking.
- Cool and Serve: Transfer the cooked arepas to a wire rack and let them cool for 3 minutes before serving. This resting period helps them set and improves texture.
Notes
- Use pre-cooked white cornmeal (masarepa) specifically to achieve the authentic arepa texture.
- Ensure the griddle is not too hot to prevent burning the arepas before the inside cooks through.
- Adding different cheeses can change the flavor profile but mozzarella provides a good melt.
- These arepas can be served with butter, avocado, or your favorite sauces for extra flavor.
- You can make the dough ahead and refrigerate it for up to 24 hours before cooking.
