Arepas con Queso (Cheese Arepas)

Ingredients

• 2 cups Pre-cooked white cornmeal (Masarepa)
• 1.5 cups Warm water
• 1 tablespoon Flaxseed meal
• 3 tablespoons Water (for flax egg)
• 1 cup Mozzarella cheese
• 1 teaspoon Salt
• 2 tablespoons Olive oil

Instructions

1. 1In a small bowl, combine the 1 tablespoon flaxseed meal with 3 tablespoons water. Stir well and let it sit for 5 minutes until it thickens into a gel, creating your flax egg.
2. 2In a large bowl, add the 2 cups pre-cooked white cornmeal (Masarepa), 1.5 cups warm water, 1 teaspoon salt, and the prepared flax egg. Mix everything together with your hands until a soft, cohesive dough forms. Knead the dough gently in the bowl for about 3 minutes until it is smooth.
3. 3Divide the dough into 4 equal portions and roll each portion into a ball. Flatten each ball into a disc about 3 inches in diameter and 1/2 inch thick.
4. 4Place about 1 tablespoon of mozzarella cheese in the center of each dough disc. Carefully fold the dough over the cheese to create a half-moon shape. Pinch the edges firmly to seal the cheese inside.
5. 5Pour the 2 tablespoons olive oil into a 10-inch non-stick skillet. Heat the oil over medium heat, which is about 350°F (175°C). The oil is ready when a tiny piece of dough sizzles immediately upon contact.
6. 6Carefully place the stuffed arepas into the hot oil, ensuring not to overcrowd the skillet. Cook for 5 to 7 minutes on the first side, until they are golden brown and slightly puffed. 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.
7. 7Remove the arepas from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the arepas con queso hot.

Substitutions

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