These arepas have a crispy crust while the cheese inside stays melty and gives you that cheesepull that everyone knows and loves
Prep Time
10 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
Add cornmeal
1 teaspoon salt
and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
Preheat the oven to 200 degrees F (95 degrees C).
With damp palms and fingers
place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely
patting to form a cake. Repeat until all dough and cheese has been used.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots
4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil
arepas
and salt.
Cook’s Note
These can be stuffed with so many fun things — think braised meat
