Arepas con Queso (Cheese Arepas)

Ingredients

• 2 cups Pre-cooked white cornmeal (Masarepa)
• 1.5 cups Warm water
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 cup Shredded mozzarella cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of pre-cooked white cornmeal (Masarepa), 1.5 cups of warm 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 dough into 8 equal portions. Roll each portion into a ball and then flatten it into a round patty about 1.27 cm thick and 7.62 cm in diameter.
3. 3Carefully make a horizontal slit about halfway through the thickness of each arepa patty. Gently open the slit and stuff each one with about 1 tablespoon of the 1 cup of shredded mozzarella cheese. Press the edges of the slit back together to seal the cheese inside.
4. 4Heat a lightly oiled griddle or skillet over medium heat, about 175°C. Place the stuffed arepas on the hot griddle.
5. 5Cook the arepas for 5 to 7 minutes on the first side, until they are golden brown and slightly puffed. Flip them over and cook for another 5 to 7 minutes on the second side, until they are also golden brown and the cheese inside is fully melted and gooey.
6. 6Remove the arepas from the griddle and serve them hot.

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