Arepas de Queso

Recipe View Prepare the Cheese: Shred 3 ounces of the mozzarella cheese. Cut the remaining 5 ounces into 1/2-inch cubes. Place the shredded cheese in a large bowl and the cubed cheese in a medium bowl.

Recipe View Hydrate the Cornmeal: To the bowl of shredded mozzarella, add the pre-cooked white cornmeal, 1 teaspoon of kosher salt, and warm water. Mix well until combined. Allow the mixture to rest for 10 minutes, so the cornmeal can fully absorb the liquid. The consistency should be akin to soft, pliable Play-Doh. (Prep time: 10 minutes)

Recipe View Preheat the Oven: Preheat your oven to a low warming temperature of 200 degrees F (95 degrees C).

Recipe View Shape the Arepas: With slightly damp hands, take approximately 1/4 cup of the arepa mixture and gently flatten it into a 2 1/2-inch disk in your palm. Place 3 to 4 mozzarella cubes in the center of the disk. Carefully fold the edges of the dough over the cheese cubes, ensuring they are completely sealed within. Pat the arepa to form a smooth, round cake. Repeat this process until all the dough and cheese are used.

Recipe View Cook the Arepas: Heat 1 tablespoon of canola oil in a large non-stick skillet over medium heat. Place 3 to 4 arepas in the skillet, being careful not to overcrowd the pan. Cook for 4 to 5 minutes per side, until golden brown and slightly charred in spots. Remove the cooked arepas to a parchment-lined baking sheet. Season with a pinch of the remaining kosher salt. Place the baking sheet in the preheated oven to keep the arepas warm while you cook the remaining batches. Repeat with the remaining oil, arepas, and salt. (Cook time per batch: 8-10 minutes)