Arepas con Queso

the gingered whisk

“Arepas con queso are savory, cheese filled corn cakes cooked on a griddle. This South American treat is delicious with any meal!”

- The Gingered Whisk

mexican melting cheese blend

Key Ingredient

– 4 cups precooked white cornmeal – 4 cups shredded melting mexican cheese blend, divided (or mozzarella cheese) – 1 cup crumbled cotija cheese – 3 ½ cups warm water – ¼ cup butter, melted – Kosher salt

Ingredients

Arepas con Queso

Yield

16 Servings

Prep Time

20 Minutes

Total Time

50 Minutes

1. In a large bowl, whisk together the cornmeal, slat, cotija cheese and 2 cups of shredded cheese.

Instructions

2. Stir in the water and melted butter to form a soft dough. It should feel like a soft homemade playdough consistency.

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3. Cover the bowl with a kitchen towel and allow it to sit for 10 minutes.

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4. Knead the dough for a few minutes until it is smooth and soft. It should hold its shape, but be easily worked.

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5. Divide the dough into 16 equal balls.

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6. Pat each ball of dough into a 5 inch circle that is about ¼” thick.

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7. Place a few tablespoons of shredded cheese in the middle of the patty.

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8. Fold and wrap the dough around the cheese, ensuring all the cheese is well sealed inside.

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9. Pat the dough into a patty that is about 3 inches wide and a ½” thick.

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10. Repeat with remaining balls of dough.

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11. Heat a 12” cast iron skillet over medium high heat. If you have an electric griddle, this works well, too, because you can cook more than 1 at a time!

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12. When the skillet is hot, place a small pad of butter on the skillet and spread it around to coat the surface.

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13. Place the arepas on the skillet and cook for 5 minutes, until crispy and golden.

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14. Flip and cook on the second side for 5 minutes.

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15. Transfer to a wire rack to cool while you continue cooking the rest.

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Enjoy!

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