Cheese-Stuffed Colombian-Style Arepas
Colombian-style arepas often have crumbled cheese mixed right into the dough. An even more intense option: arepas made with a thick layer of melty cheese stuffed right into the middle.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__04__20111214-arepas-2-18-c5ffb234c0704eeda8cbb26bc1fcd30c.jpeg)
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups masarepa (see note)
- 2 ounces (about 1/2 cup) finely crumbled queso fresco (optional, see note #2 above)
- 2 cups water, plus more as necessary
- 2 teaspoons vegetable oil
- Kosher salt
- 1/2 pound mozzarella or other good melting cheese, sliced or grated
- 2 teaspoons butter
Instructions
- 1
Preheat toaster oven or oven with rack in the center to 325°F (160°C). Combine masarepa, crumbled cheese (if using), water, and vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms. If the edges crack, knead in more water, 1 tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for 5 minutes.
- 2
Divide dough into 8 even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 5 inches in diameter and 1/4-inch thick.
- 3
Place 1/4 of cheese into center of one disk, leaving a 1/2-inch gap all around.
- 4
Place a second disk on top and carefully seal the edges all around, trying to remove as much air from the center as possible.
- 5
Use one hand to shape the edges of the arepa so that it is an even round disk.
- 6
Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see notes). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer. Transfer to a baking sheet and place in oven until heated through and cheese is melted, about 10 minutes. Serve immediately.