CHEESE AREPAS (AREPAS DE QUESO)

By BobD

Ingredients

• YILED 24 PIECES
• The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor. Fantastic topped with a dollop of almost anything.
• 2 1/2 cups warm water
• 2 tablespoons salted butter, melted
• 1 tablespoon sugar
• 2 cups white arepa flour
• 1/4 lb coarsely grated queso blanco
• 1/4 lb grated Parmigiano-Reggiano

Details

Servings 24
Adapted from gourmet.com

Preparation

Step 1

Stir together water, butter, sugar, and 1 tsp salt in a medium bowl with a wooden spoon.

Add arepa flour in a slow stream, stirring.

Stir in cheeses, then turn out onto a work surface and knead with your hands until smooth.

Heat a 2-burner heavy griddle or a 12- to 14-inch heavy skillet (not nonstick) over medium-low heat until hot.

Meanwhile, divide dough into 24 equal pieces and roll into balls, then flatten into 2-inch rounds, covering them with a kitchen towel.

Oil griddle and cook half of arepas, turning once, until crusty and golden-brown on both sides, 8 to 10 minutes total.

Continue cooking, turning occasionally, until arepas sound hollow when tapped, 18 to 20 minutes more.

Cook remaining arepas in same manner.

COOKS NOTES:

Arepas are best when freshly made.

Dough can be made 1 day ahead and chilled, covered with plastic wrap.

Bring to room temperature before using.