Arepas Con Queso Recipes

Steps:

• Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
• Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
• Preheat the oven to 200 degrees F (95 degrees C).
• With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.

Steps:

• Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
• Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
• Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
• Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
• Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.

Steps:

• Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
• Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
• In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
• Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
• To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
• You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

Steps:

• In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn't boil over).
• Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
• Pulse the corn kernels in a food processor until just coarse.
• In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
• Gradually add enough of the hot milk mixture to make a very thick batter.
• Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
• Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
• When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
• Best served hot.

Steps:

• Make the arepas: Add the cornmeal to a medium bowl. Pour in the water, then add the salt and stir with a rubber spatula to combine. The dough will look quite wet at first, but will absorb the water as you stir.
• Turn the dough out onto a clean surface and roll into an 8-inch long, 2-inch (5 cm)-wide log. Cut into 4 equal pieces.
• Flatten one piece of dough in the palm of your hand into a 4-inch-wide disc. Place 1 tablespoon of queso blanco in the center, then fold the dough around the cheese to encase. Flatten the dough again into a 4½-inch-wide disc (if some cheese peeks out, pinch the dough closed around it. Repeat with the remaining dough and cheese.
• Heat a large nonstick skillet over high heat. Grease the pan with nonstick spray, then add the arepas to the pan and cook, without disturbing, until a crispy, golden brown crust forms, 3½-4 minutes. Flip and cook until golden brown on the other side, 3-4 minutes more (some cheese may ooze out a bit; it will sear and add a delicious texture to the arepa).
• Meanwhile, make the avocado cilantro mash: Add the avocado, lime juice, red pepper flakes, and salt to a medium bowl and mash with a fork to combine.
• Spread the butter over the arepas, then serve with the avocado mash and a sprinkle of cilantro.
• Enjoy!