Arepas Con Queso Recipe #285427
I couldn't find arepa flour near me, so I decided to improvise and came up with this recipe. It still tastes just as good. I promise.
by guamswhitest
30 min | 10 min prep
SERVES 6 -8
- 3/4 cup milk
- 2 tablespoons butter
- 1 cup corn kernel (I use fresh)
- 1 cup cornmeal or arepa flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 cup grated mozzarella cheese
- 2 tablespoons butter
- mozzarella cheese or queso blanco
- Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
- Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn’t one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
- In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
- Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
- To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
- You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.
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5 stars