Arepas Rellenas de Queso (Cheese Stuffed Corn Cakes)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
6 Arepas
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Course
Main Course
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Cuisine
Venezuelan, Colombian
Arepas Rellenas de Queso (Cheese Stuffed Corn Cakes)
Description
This recipe uses masarepa, a precooked cornmeal, mixed with salt, hot water, and butter to form a pliable dough. After resting, the dough is portioned and shaped into thick circles about 5 inches wide. These are cooked in a buttered skillet over medium heat until both sides develop a golden crust and the inside is cooked through.
Once cooked, the arepas are carefully split almost all the way through, leaving a hinge, and filled generously with shredded low-moisture mozzarella cheese. Placed back in the skillet, the arepas are heated until the cheese melts, resulting in filled corn cakes with a tender crumb and creamy cheese center.
These cheese stuffed corn cakes have a mildly sweet and corn-forward flavor balanced by the richness of the mozzarella. They can be served as a snack, appetizer, or side. The hands-on shaping and pan-frying develop a texture contrast between the crispy outside and soft inside.
Ingredients
- 2 cups masarepa precooked cornmeal, 300 grams
- 1/2 teaspoon salt
- 2 cups water hot, 470 milliliters
- 1 tablespoon butter softened, plus more for cooking in the pan, unsalted, 15 grams
- 6 ounces mozzarella cheese shredded, low moisture, 175 grams
Instructions
- In a medium bowl, use your hands to mix together the masarepa, salt, water, and butter.
- Knead until a smooth dough comes together, about 3 minutes. Moisten your hands as needed with water to prevent sticking. Cover and allow to rest at room temperature for 5 minutes.
- Divide the dough into 6 equal pieces. Gently flatten each piece into a circle 1/3-1/2 inch (8-13 millimeters) thick and about 5 inches (13 centimeters) wide.
- Grease a large skillet with butter and place over medium heat. Place the arepas in the heated skillet, in batches to prevent overcrowding, and cook until golden, about 5 minutes per side.
- Transfer to a towel lined plate and repeat with remaining arepas. If the butter starts to darken too much, add a drizzle of oil.
- Split each arepa open through the middle, leaving about 1/2 inch (1.25 centimeters) of one edge attached. Fill each arepa with a handful of the shredded cheese.
- Place back onto the hot skillet and cook on each side until heated through and cheese is melted.
- Serve immediately.
User Reviews
Overall Rating
5
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