Arepas con Queso (Cheese Arepas)

Ingredients

• 2 cups Pre-cooked white cornmeal (masarepa)
• 2 cups Warm water
• 1 tsp Salt
• 8 oz Queso Blanco (Colombian cheese)
• 2 tbsp Vegetable oil

Instructions

1. 1In a large bowl, combine the 2 cups of warm water and 1 tsp of salt. Stir until the salt is dissolved.
2. 2Gradually add the 2 cups of pre-cooked white cornmeal (masarepa) to the water mixture, stirring constantly until a soft, cohesive dough forms. Knead the dough in the bowl for about 1 minute until it is smooth.
3. 3Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten each ball into a disc about 1/2-inch thick.
4. 4Take one flattened disc and gently press your thumb into the center to create a well. Place about 1 oz of the 8 oz Queso Blanco (Colombian cheese) into the well. Carefully fold the edges of the dough up and around the cheese, pinching to seal it completely. Reshape the stuffed dough into a smooth, flattened patty, ensuring the cheese is fully enclosed.
5. 5Repeat step 4 for the remaining 7 dough portions and cheese.
6. 6Heat the 2 tbsp of vegetable oil in a large skillet over medium heat, approximately 350°F (175°C). The oil is ready when a tiny piece of dough sizzles immediately upon contact.
7. 7Carefully place the stuffed arepas into the hot oil, ensuring not to overcrowd the skillet. Cook for 5 to 7 minutes per side, until they are a deep golden brown and feel slightly firm to the touch. The cheese inside should be melted.
8. 8Remove the cooked arepas from the skillet and place them on a plate lined with paper towels to drain any excess oil. Let them cool for 2 to 3 minutes before serving.

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