I am nearly obsessed with these flat, round South American corn cakes that are fried and filled with mozzarella cheese. These warm and fluffy corn pockets are gooey on the inside and crispy on the outside. They’re easy to make, can be enjoyed at any time of the day, and can be prepared in many different styles. Arepas are incredibly versatile and can be fried, grilled, or baked, though fried is my preferred style. Although cheese-filled is my favorite, there are endless filling possibilities, such as beef, pork, chicken, shrimp, avocado, beans, or scrambled eggs for breakfast.
Ingredients
Cheese Filled Arepas
2½ cups lukewarm water
1 tsp salt
2 cups pre-cooked white corn meal (I use P.A.N.)
¼ cup vegetable oil
½ pound mozzarella, grated
Directions
Cheese Filled Arepas
In a large bowl, stir together the water and salt. Use your fingers to gradually stir in the corn meal until a soft, moist, moldable dough forms.
Divide the dough into 8 equal sized pieces and roll each piece into a ball. Then carefully press each ball between the palm of your hands to form a ½-inch thick disk.
Heat the oil in a skillet over medium heat. Working in batches so they don’t touch, cook the corn patties in the hot oil until golden brown, about 4-5 minutes per side.
Transfer the cooked arepas to a paper towel lined plate to cool slightly. Once cool enough to handle, slice each arepa in half horizontally with a thin serrated knife.
Place a generous amount of grated cheese on one half and cover the cheese with the other half.
Place the cheese stuffed arepas back in the hot oil and cook for about 2 minutes on each side, or until the cheese is melted. Serve immediately.