arepas de queso venezolanas

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Arepas de Queso Cheese Corn Patties

Main Ingredient: Corn Flour & Cheese Cuisine: Central/South American



1 cup arepa flour (precooked cornmeal - buy Areparina or La Venezolana - found in Latin groceries)

1 cup grated mozzarella (1/4 pound)

1 cup plus 2 tablespoons water

1/4 cup butter (melted)

1/4 cup of cooking oil


You should really use quesillo Colombiano, but it is pretty hard to come by. If you can't get your hands on it, use a soft cheese like queso blanco, queso fresco, mozzarella or requeijado.

Nutrition Facts

per serving of 10 - 12




Step 1Toss together arepa flour, cheese, butter, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated.

Step 2Mix until a soft dough forms, let stand for 1 to 2 minutes (dough will continue to stiffen if left more).

Step 3Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks.

Step 4Transfer to a wax-paper-lined surface.

Step 5Form more disks with remaining dough in the same manner, transferring to a wax-paper-lined surface.

Step 6Heat oil in a large nonstick or cast-iron skillet (preferably) over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch.

Step 7Drain on paper towels.

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