Cheesy Arepas with Melted Mozzarella

Level: Easy
Yield: 8 arepas
Total Time: 50 minutes
Active Time: 40 minutes

Nutritional Information

Per Serving (1 of 8 servings):

Calories: 125
Total Fat: 10 g
Saturated Fat: 2 g
Carbohydrates: 6 g
Dietary Fiber: 1 g
Sugar: 2 g
Protein: 4 g
Cholesterol: 9 mg
Sodium: 172 mg

Ingredients

Kosher salt
2 cups precooked white cornmeal, like P.A.N.
4 ounces part-skim mozzarella, cut into 8 cubes
1/4 cup vegetable oil, or as needed

Preparation

Place a rack in the center of your oven and preheat it to 350F.
In a large bowl, mix 2 1/2 cups of lukewarm water with 1 1/2 teaspoons of salt. Slowly incorporate the cornmeal using your fingers, stirring continuously until a soft and moist dough forms.
Divide the dough into 8 equal portions roughly the size of golf balls. Flatten each ball into a patty about 5 inches in diameter and 1/4 inch thick.
Place a cube of mozzarella cheese in the center of each patty. Fold the dough over the cheese, ensuring it is completely enclosed and sealed. Press the patty down again, reducing it to about 3 inches wide and 1/2 inch thick.
Heat vegetable oil in a large skillet over medium-low heat until it shimmers. Fry the patties in batches for about 5 minutes on each side or until golden brown, making sure the oil is hot before starting each batch. Transfer the arepas to a wire rack set over a rimmed baking sheet and bake in the oven until the edges are crisp and golden, approximately 10 minutes.

Cook's Note

For a versatile twist, omit the cheese and create plain arepas to fill with your favorite ingredients such as shredded beef or pork, avocado, and beans. Shape these patties about 3 inches wide and 1/2 inch thick and cook according to the instructions. Once cooled enough to handle, slice each arepa about one-third of the way through with a sharp, serrated knife. Gently open the center to form a pocket without breaking the sides. Clean the knife between cuts to prevent sticking from the cornmeal. Then fill with your chosen stuffing.