Arepas con Queso (Corn Cakes with Cheese)
Classic Colombian breakfast arepas made with cornmeal and cheese, perfect for a gluten-free start to the day.
Ingredients
- 2 cups Masa Harina (pre-cooked corn flour)
- 1.5 cups Warm Water
- 1 teaspoon Salt
- 1 cup Queso Campesino or Mozzarella, shredded
- 2 tablespoons Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, add the 2 cups of Masa Harina and the 1 teaspoon of Salt.
- 2Gradually pour in the 1.5 cups of Warm Water while mixing with your hands until a soft, pliable dough forms. It should not be sticky.
- 3Add the 1 cup of shredded Queso Campesino or Mozzarella to the dough and knead gently until the cheese is evenly distributed throughout.
- 4Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten it into a round patty about 1.27 cm thick.
- 5Heat the 2 tablespoons of Vegetable Oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
- 6Carefully place the arepas into the hot skillet. Cook for 5 to 7 minutes on the first side, until they are golden brown and a crust has formed.
- 7Flip the arepas and cook for another 5 to 7 minutes on the second side, until they are also golden brown and cooked through. The arepas should feel firm to the touch.
- 8Remove the arepas from the skillet and serve them hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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