Cheese Arepas Recipes

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AREPAS DE QUESO (CHEESE AREPAS)



Arepas de Queso (Cheese Arepas) image

Arepa is a typical Colombian dish from the region Antioquia, my home state. We serve Arepas warm for breakfast, spread with butter and cheese on top, with a good cup of Colombian hot chocolate. These Arepas are an essential part of the Colombian daily diet. You can serve Arepas as a main course or appetizer

Provided by Erica Dinho

Categories     Main Course

Time 11m

Number Of Ingredients 5

1 cup pre-cooked white or yellow arepa flour or cornmeal
1 cup warm water
1/3 cup white or mozzarella cheese (grated)
2 tbsp butter
Pinch salt

Steps:

  • Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
  • Knead with your hands for about 3 minutes moistening your hands with water as you work.
  • Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to 1/2 inch.
  • Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

Nutrition Facts : Calories 181 kcal, Carbohydrate 32 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 630 mg, Fiber 3 g, Sugar 0.5 g, UnsaturatedFat 2 g, ServingSize 1 serving

AREPAS WITH CHEESE AND CORN



Arepas with Cheese and Corn image

Provided by Food Network

Time 55m

Yield 8 to 12 arepas

Number Of Ingredients 11

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, plus more for serving, optional
1/2 cup fresh sweet corn kernels or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro leaves
1 small serrano or jalapeno chile, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional

Steps:

  • Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chile, if using.
  • Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
  • Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

CHEESE AREPAS



Cheese Arepas image

Make and share this Cheese Arepas recipe from Food.com.

Provided by Lavender Lynn

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

10 fluid ounces warm water
1/4 teaspoon salt
8 ounces masa harina flour
4 ounces manchego cheese, grated (pecorino romano can be substituted)
oil, for shallow frying
1 avocado, peeled and thinly sliced
2 tomatoes, thinly sliced
16 black olives, pitted and halved

Steps:

  • Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough.
  • Add the cheese and knead the dough for a few minutes then form into 4 balls.
  • Flatten the balls to a thickness of about 1/2 inch.
  • Heat oil in a large frying pan.
  • Add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or 4 times.
  • Drain on kitchen paper.
  • To Serve - split the arepas in half, place on serving plates and garnish with avocado, tomato slices and olives.

AREPA DE QUESO



Arepa de Queso image

Arepa de queso is a traditional cheese-stuffed cornbread that's popular in Venezuela, Colombia, Bolivia and Panama (where it is known as tortilla and changa).

Provided by Hands Doing Things

Categories     Appetizer     Breakfast     Lunch     Main Course

Time 1h5m

Number Of Ingredients 7

1 cup pre-cooked white maize flour ( , (E.G. Pan))
1 cup water ( , (at 97 F / 36°C))
4 tablespoons melted butter (, warmed)
¼ teaspoon salt
1 tablespoon butter ((for cooking))
9 oz costeño cheese ( , (Colombian) or llanero cheese (Venezuelan))
4 oz mozzarella

Steps:

  • Place the flour and salt into a large bowl, gradually add the water, and mix well by hand.
  • Add 4 tablespoons melted butter and a quarter of the cheese, and knead for 15 minutes to obtain a slightly sticky dough. Add more flour (if the dough is too wet) or water (if it's too dry) as necessary until the dough is smooth and slightly tacky.
  • On a floured work surface, divide the dough into 4 equal pieces.
  • Flatten one with the palm of your hand to form a patty about ¼ inch (5mm thick).
  • Heat the rest of the butter in a frying pan or on an electric hotplate.
  • Brown the 4 patties over medium heat for 5 minutes, turning them regularly.
  • Once the arepas are fried, golden and cooked in the center, very carefully cut them in half (to make two equal circles) without breaking them, and fill with cheese.
  • Place the arepas back onto the skillet over a low heat to melt the cheese.
  • Serve immediately.

Nutrition Facts : Calories 573 kcal, Carbohydrate 24 g, Protein 25 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 127 mg, Sodium 849 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

COLOMBIAN AREPAS



Colombian Arepas image

This is a quick and easy recipe to make delicious Colombian arepas. They are usually served for breakfast, as a side dish, or even for a quick meal.

Provided by Sweet y Salado

Categories     World Cuisine Recipes     Latin American     South American     Colombian

Time 20m

Yield 6

Number Of Ingredients 6

1 cup warm water
1 cup pre-cooked white corn meal (such as P.A.N.®)
1 cup shredded mozzarella cheese
1 tablespoon butter
½ teaspoon salt, or to taste
cooking spray

Steps:

  • Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
  • Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
  • Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.9 g, Cholesterol 17.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 325.2 mg, Sugar 0.2 g

CHEESE-STUFFED AREPAS



Cheese-Stuffed Arepas image

Who knew that arepas were so simple? These delicious corn cakes take no time to make, and are infinitely adaptable. Experiment with toppings like fried eggs, guacamole and Cotija -- a dry and crumbly Mexican cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 arepas

Number Of Ingredients 4

Kosher salt
2 cups pre-cooked white corn meal, such as P.A.N.
4 ounces part-skim mozzarella, cut into 8 cubes
1/4 cup vegetable oil, or as needed

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
  • Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
  • Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
  • Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

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  • In a deep bowl, mix the cornflour with salt, sugar, and nutmeg. Gradually add the water and knead until the water is completely absorbed and the dough no longer sticks to your hand. This takes about 8-10 minutes.
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