Description
Arepas Con Queso are traditional Venezuelan cornmeal cakes stuffed with melted mozzarella cheese. Crispy on the outside and soft and cheesy inside, these delightful arepas are fried to golden perfection and finished in the oven to ensure the cheese melts beautifully. Perfect for a satisfying snack or a quick meal.
Ingredients
Arepas Dough
- 2 cups pre-cooked yellow cornmeal (masarepa)
- 1 teaspoon salt
- 2 ½ cups warm water
Filling and Cooking
- 4 ounces shredded mozzarella cheese
- ¼ cup oil for frying (or more if needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the arepas later.
- Make Dough: In a large bowl, combine the pre-cooked cornmeal with salt, then gradually add warm water while mixing or kneading until you form a smooth, malleable dough.
- Shape and Stuff: Divide the dough into 8 equal portions. Shape each portion into a 5-inch diameter disc. Place approximately 1 tablespoon of shredded mozzarella cheese in the center of each disc.
- Seal and Shape Balls: Press and fold the edges carefully to enclose the cheese, then shape each stuffed dough piece into a 3-inch diameter ball about half an inch thick, ensuring the cheese is sealed inside.
- Fry Arepas: Heat the oil in a skillet over medium heat. Fry each arepa for 4-5 minutes per side or until golden brown and crispy.
- Bake to Melt Cheese: Transfer the fried arepas to a baking sheet and bake in the preheated oven for 6 minutes to melt the cheese inside thoroughly. Skip this step if making plain arepas without cheese.
Notes
- Use warm water to get a smoother dough and better texture.
- You can substitute mozzarella cheese with other mild melting cheeses like queso fresco or Monterey Jack.
- If you prefer less oil, bake the arepas after frying to reduce grease absorption.
- The baking step is essential for cheesy arepas to ensure the cheese melts completely.
- Serve hot with butter, avocado, or your favorite salsa for added flavor.
