CHEESE-STUFFED AREPAS
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
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.
AREPAS WITH CHEESE AND CORN
Provided by Food Network
Time 55m
Yield 8 to 12 arepas
Number Of Ingredients 11
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.
COLOMBIAN CORN AND CHEESE AREPAS
Provided by Julia Moskin
Categories appetizer, side dish
Time 1h
Yield 11 large arepas
Number Of Ingredients 6
Steps:
- Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
- One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
- Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
- Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 727 milligrams, Sugar 3 grams, TransFat 1 gram
CORN AND CHEESE GRIDDLE CAKES (AREPAS)
These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy!
Provided by Nif_H
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
- Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
- Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
Nutrition Facts : Calories 113.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 9.4, Sodium 205.9, Carbohydrate 16.1, Fiber 1.6, Sugar 2.3, Protein 5.5
AREPAS WITH CHEESE AND CORN
Originally from Venezuela, so it is said, arepas are perhaps best described as cornmeal-based English muffins. I like them better fried than baked, but they're good either way. There are two-faced griddles for baking them; you might try a waffle iron. Make sure you buy whole-grain cornmeal, which is usually stone ground.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 8 to 12 arepas
Number Of Ingredients 11
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 chili if using.
- Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- 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.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 2 grams, TransFat 0 grams
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Arepas with cheese and corn recipe is a popular dish that originates from Venezuela, where it is a staple food. This dish is made from precooked cornmeal and stuffed with cheese, corn, and other fillings of your choice. The dish is easy to make and can be served for breakfast, lunch, or dinner. The recipe has become a popular dish in many other countries across the world, including Colombia, Panama, and the United States.
The Ingredients
The essential ingredients to make arepas with cheese and corn recipe include:
- Precooked Cornmeal
- Salt
- Cheese
- Corn Kernels
- Water
- Butter
Cornmeal
The key ingredient to making arepas is precooked cornmeal, also known as masa. This is a type of flour made from dried corn that has been cooked, soaked in lime, and then ground into a fine powder. This process is called nixtamalization, which enhances the nutritional value of the corn.
Salt
Salt is used to add flavor to the arepas. The amount of salt used depends on personal preference.
Cheese
Cheese is a crucial ingredient in arepas with cheese and corn recipe. The cheese should be grated and can be any type of cheese, depending on personal preference. Some popular choices include mozzarella, cheddar, and queso fresco.
Corn Kernels
Corn kernels are used to add texture, and they also complement the flavors of the cheese and arepas.
Water
Water is used to mix the cornmeal to make the dough. It is important to use warm water to make the dough, as this helps the dough to expand when cooking.
Butter
Butter is used to add flavor and helps to prevent the arepas from sticking to the pan when cooking.
How to Make Arepas with Cheese and Corn Recipes
Now that we have looked at the essential ingredients let us outline the steps to make arepas with cheese and corn recipe.
Step 1: Mix the ingredients
In a mixing bowl, combine the cornmeal, salt, cheese, corn kernels, and water. Mix the ingredients together to form a dough. The dough should be moist but not sticky. If the dough is too sticky, add more cornmeal. If the dough is too dry, add more water.
Step 2: Form the dough
Place the dough onto a flat surface and knead gently. Divide the dough into equal portions and roll them into balls. Flatten each ball into a patty shape, about 1/2 inch thick.
Step 3: Preheat the skillet
Preheat a non-stick skillet over medium heat. Add a small amount of butter to the pan and allow it to melt, ensuring the skillet is well-coated with the butter.
Step 4: Cook the arepas
Place the arepas in the skillet and cook for about 5 minutes on each side, or until they are golden brown. Alternatively, you can bake them in the oven for about 20 minutes at 350°F.
Step 5: Serve hot
Once the arepas are cooked, remove them from the skillet, and they are ready to serve. These delicious arepas with cheese and corn recipes can be served for breakfast, lunch, or dinner. They can be eaten on their own or served with a side dish of your choice.
Variations
There are many different variations of arepas with cheese and corn recipes. Here are some ideas to try:
Change the cheese
If you want to try a different flavor, experiment with different types of cheese. For example, you could try using feta cheese or cream cheese.
Add vegetables
You can add other vegetables to your arepas, such as bell peppers, onions, or tomatoes. This will add an extra dimension of flavor and texture to the dish.
Sweet Arepas
If you have a sweet tooth, you can try making sweet arepas. Instead of adding cheese and corn kernels, add sugar, cinnamon, and raisins to the dough to make sweet arepas. Serve with honey or jam for a sweet breakfast treat.
Arepa Sandwiches
You can also make arepa sandwiches with your arepas. Slice open the arepa and add your favorite fillings, such as ham, avocado, or tomato. This will create a more substantial meal that is perfect for lunch or dinner.
Conclusion
Arepas with cheese and corn recipe is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are making breakfast, lunch, or dinner, arepas are a great addition to any meal. The recipe is versatile, and you can add different fillings to suit your taste buds, such as vegetables or meat. So why not try making arepas with cheese and corn recipe for your next meal? You won't be disappointed!