Arepas Con Queso
Arepas are incredibly versatile and can brighten up any mealtime, whether it's breakfast, lunch, or dinner. These delightful treats can be enjoyed as appetizers, snacks, or as a delicious side dish to complement your favorite meals.
Equipment
- Hamburger Press
- Medium bowl
- Griddle
Ingredients
- 2 1/4 cups Cornmeal (Masarepa) Don't buy just any cornmeal, masarepa is precooked.
- 1 tsp Salt
- 4 oz Shredded queso fresco I used feta, and I added green onions.
- 4 oz Mozzarella cheese
- 1 cup Milk
- 1 1/2 cup Water
- 1 tbsp Butter
Instructions
- Add cornmeal, salt, and shredded queso fresco (I used Feta and added in green onion) in a medium/large bowl. Whisk together to combine. Add water, milk, and butter to a saucepan and heat until scalded (steaming but not boiling). Turn off heat. Add hot milk/water mixture to cornmeal mix. Stir with a wooden spoon until combined and then let sit for 5 minutes.
- Preheat griddle to medium-low (about 350 degrees). Grab a handful of dough (about ⅓ cup, rounded) and form into a 5-inch patty (using a hamburger press made this a breeze). Add a pinch of shredded mozzarella into the center and fold the patty edges over the center to envelope the cheese into the dough, forming into a ball. Repeat with the rest of the dough. You should have 10 balls.
- Flatten each ball into a 4-5 inch patty, smoothing the edges if they start to crack. Place onto preheated griddle. Repeat with rest of the dough balls. Cook until both sides get dark spots from cooking and get firm on the outside. This should take about 4 minutes per side.
- Let cool for about 3 minutes and then serve. Serve hot.