Contents
What is arepa con queso?
Arepa con Queso are flat corn cakes filled with cheese, most popular in Colombia, The Arepa or corn cake dough are made from precooked cornmeal, water, flavorings and cheese. Small flat discs are formed and cooked on a griddle or pan. Arepas are eaten with toppings or stuffed with anything from meat or seafood to beans and everything in between.
Its versatility makes it ideal to be eaten for any meal or at snack time. As well as having cheese in the dough itself, Arepa con Queso are sliced open, filled with cheese and heated again to melt the filling Methods used to prepare Arepas vary. One method places a portion of cheese into the center of a raw arepa and folds the edges over the cheese, pressing it out into a disc again.
This way the Arepa is already stuffed with the cheese and only needs to be heated once. While Masa Harina is cornmeal, the preferred choice for making Arepas is Masarepa. The difference is, Masa Harina is made from raw milled corn. Masarepa is made from cooked corn which is then milled.
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How do you cook an arepa?
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.
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How much cheese do you put in an arepa?
Ingredients – Arepas con Queso Ingredients:
- 10-12 oz water (~100-110°F)
- 1 tsp kosher salt
- 10 oz (weigh) pre-cooked white corn flour or masarepa
- 1 oz unsalted butter, soft + more for cooking (if browning too much, use olive oil)
- 2 ½ oz low moisture mozzarella, shredded
- Optional: 8-16slices deli-sliced mozzarella cheese
Serves: 4 Arepas con Queso Method:
- In a large bowl, combine 12 ounces of water and salt.
- Slowly add the cornflour, in 4-5 additions, to the water mixture. Using your hands, begin mixing and kneading the dough until all of the cornflour is incorporated. Let the mixture sit for 3 minutes.
- Once the dough has rested, add the butter and cheese. Knead the dough for 4-5 minutes or until completely smooth and homogeneous. **try hand flattening one to check for proper moisture** If the dough is too dry, add another 1-2 ounces of water, or enough to form a supple but not sticky dough.
- Using wet hands, divide the dough into 8 relatively even balls. Press the balls into patties about ½ inch thick and 3-4 inches in diameter.
- Preheat a large skillet over medium-low heat. Brush the pan with more softened butter, then add the arepas.
- Cook on each side for 5-7 minutes, or until browned on both sides and cooked through. The arepas should be fluffy but not wet when cut into.
- Optionally, allow the arepas to cool for 2-3 minutes, or until handleable. Then, slice an opening on one side of each arepa, making sure not to cut through to the other side. Place a folded 1-2 slices of mozzarella cheese in the opened pocket of each arepa. Return the arepas to the same pan and cook for 3-4 minutes, or until the cheese has melted.
What is the difference between arepas and arepas de huevo?
The Many Kinds of Colombian Arepas – Colombian chef and book author Carlos Gaviria estimates that there are more than 55 different types of arepas in Colombia. Here are some examples:
- Arepas de chócolo, known as cachapas in Venezuela, are sweet corn pancakes covered in cheese and folded in half.
- The dough for arepas santandereanas has small pieces of pork crackling.
- Arepas paisa are very thin, with no cheese in the dough. It is served with a salty fresh cheese called quesillo, similar to ricotta, on top.
- Arepas de huevo, a traditional dish from the Caribbean adopted by Colombians, are filled with an egg and deep-fried.
