Arepas de Queso

Ingredients

• 2 cups arepa corn flour (masa harina)
• 1.5 cups warm water
• 1 teaspoon salt
• 1.5 cups shredded white cheese (queso fresco or mozzarella)
• 3 tablespoons vegetable oil, for frying
• 2 tablespoons butter

Instructions

1. 1

   Pour the 2 cups of arepa corn flour into a large mixing bowl and add 1 teaspoon of salt, stirring them together with a wooden spoon until evenly mixed.

2. 2

   Slowly pour the 1.5 cups of warm water into the flour while stirring constantly with the wooden spoon until a soft dough forms that holds together, about 2–3 minutes.

3. 3

   Let the dough rest for 5 minutes at room temperature, covered loosely with a clean kitchen towel, so it firms up enough to shape.

4. 4

   Wet your hands with cool water to prevent sticking, then tear off a piece of dough about the size of a golf ball and roll it into a smooth ball between your palms.

5. 5

   Flatten the ball between the heels of your hands into a disk about 3 inches wide and 1/2 inch thick, rotating it as you press so it stays even on all sides.

6. 6

   Using your thumbs, push into the center of the disk and pinch a pocket deep enough to hold about 2 tablespoons of cheese, leaving a 1/2-inch rim all around.

7. 7

   Pack about 2 tablespoons of the shredded cheese firmly into the pocket and gently pinch the edges closed, rolling the arepa between your hands to seal.

8. 8

   Repeat steps 4–7 with the remaining dough and cheese until you have 8 arepas total.

9. 9

   Heat the 3 tablespoons of vegetable oil and 2 tablespoons of butter together in a 12-inch skillet over medium-high heat until the butter foams and the oil shimmers and slides quickly when you tilt the pan, about 1 minute.

10. 10

    Carefully place 4 arepas into the hot oil, spacing them so they don't touch, and cook without moving them until the bottom is deep golden brown and crispy, about 3–4 minutes.

11. 11

    Flip each arepa gently using a slotted spatula and cook the second side until golden brown, about 3 minutes—you'll see the cheese starting to leak slightly from any seams.

12. 12

    Transfer the cooked arepas to a paper-towel-lined plate and repeat steps 10–11 with the remaining 4 arepas and the oil left in the pan.

13. 13

    Serve the arepas warm, while the cheese is still melted inside, on a clean plate or with warm avocado on the side if desired.

Tools you’ll need

• large mixing bowl
• wooden spoon
• clean kitchen towel
• 12-inch skillet with lid or cover
• slotted spatula
• paper towels

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min