Arepas con Queso (Cheese Arepas)

Instructions

1. 1In a large bowl, combine the 2 cups of pre-cooked cornmeal (masarepa) with the 1.5 cups of water and 1 teaspoon of salt. Mix with your hands until a soft, cohesive dough forms. Let this dough rest for 5 minutes to allow the cornmeal to absorb the water.
2. 2Divide the rested dough into 8 equal portions. Take one portion and flatten it in your palm into a disc about 0.635 cm thick.
3. 3Place about 1 tablespoon of the 1 cup of shredded mozzarella cheese in the center of 4 of the flattened discs. Take the remaining 4 discs and place them on top of the cheese-filled discs. Gently press the edges of the top and bottom discs together to seal the cheese inside, forming a filled arepa.
4. 4Heat 1 tablespoon of butter or oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C. Once the butter or oil is hot, carefully place 2-3 of the filled arepas in the skillet.
5. 5Cook the arepas for 5 to 7 minutes on the first side, until they are golden brown and feel slightly firm to the touch. Carefully flip the arepas and cook for another 5 to 7 minutes on the second side, until they are also golden brown and the cheese inside is melted and gooey.
6. 6Remove the cooked arepas from the skillet and place them on a plate. Add the remaining 1 tablespoon of butter or oil to the skillet if needed, and repeat step 5 with the remaining arepas.
7. 7Serve the arepas con queso warm.

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