BEST CHEESE FOR AREPAS RECIPES

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CHEESE-STUFFED AREPAS RECIPE - FOOD NETWORK



Cheese-Stuffed Arepas Recipe - Food Network image

A staple in Colombian and Venezuelan cooking, these corn cakes take no time to make, melt in your mouth, and are infinitely adaptable. Experiment with toppings like fried eggs, avocado, beans and cheese.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 50 minutes

Cook Time 40 minutes

Yield 8 arepas

Number Of Ingredients 4

Kosher salt
2 cups pre-cooked white corn meal, such as P.A.N.   
4 ounces part-skim mozzarella, cut into 8 cubes
1/4 cup vegetable oil, or as needed

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms. 
  • Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick. 
  • Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
  • Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

HOMEMADE AREPAS RECIPE | ALLRECIPES



Homemade Arepas Recipe | Allrecipes image

It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

Provided by Chef John

Categories     Latin American Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 arepas

Number Of Ingredients 4

2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Steps:

  • Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
  • Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
  • Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
  • Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Nutrition Facts : Calories 95.5 calories, CarbohydrateContent 20 g, FatContent 1 g, FiberContent 0.5 g, ProteinContent 1.8 g, SaturatedFatContent 0.1 g, SodiumContent 292.9 mg

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