Cheese Arepas

A Delicious Cheese Arepas Recipe from Venezuela

Region / culture: Venezuela | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cheese Arepas are a delicious and savory dish that originated in South America. These crispy and golden corn cakes are filled with gooey melted cheese, making them a popular choice for breakfast, lunch, or dinner.

History

Arepas have been a staple food in South American cuisine for centuries. They are believed to have originated from the indigenous tribes of Venezuela and Colombia, who would grind maize into a dough and cook it on a hot griddle. The addition of cheese to the arepa dough is a more recent innovation, adding a rich and creamy flavor to the traditional dish.

Ingredients

300 ml of warm water
0.25 tsp of salt
225 g of masa harina flour
100 g of grated manchego cheese
oil for shallow frying
1 avocado, peeled and thinly sliced
2 tomatoes, thinly sliced
16 black olives, pitted and halved

How to prepare

Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing until a stiff dough forms.
Add the cheese and knead the dough for a few minutes, then form it into 4 balls. *Flatten the balls to a thickness of about 12 mm/ 0.5 inch.
Heat a little oil in a large frying pan, add the arepas and cook for 3-4 minutes on each side until they are crisp and golden.
Drain the arepas on kitchen paper.
To serve, split the arepas in half, place them on serving plates, and garnish with avocado and tomato slices.

Variations

Add cooked bacon or chorizo to the cheese filling for a smoky and savory twist.
Use different types of cheese, such as cheddar or mozzarella, for a unique flavor profile.
Top the arepas with fresh herbs, such as cilantro or parsley, for a pop of color and freshness.

Cooking Tips & Tricks

Make sure to use warm water when mixing the dough to help activate the gluten in the flour.

- Knead the dough well to ensure a smooth and elastic texture.

- Cook the arepas on a hot griddle or frying pan to achieve a crispy and golden crust.

- Serve the arepas immediately after cooking to enjoy them at their best.

Serving Suggestions

Serve Cheese Arepas with a side of salsa, guacamole, or sour cream for a delicious and satisfying meal.

Cooking Techniques

Shallow fry the arepas in oil for a crispy and golden crust.

- Use a griddle or frying pan to cook the arepas evenly on both sides.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of Cheese Arepas.

- Substitute the manchego cheese with any other type of cheese that melts well, such as Monterey Jack or Swiss.

Make Ahead Tips

Prepare the arepa dough in advance and store it in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Arrange the sliced avocado, tomatoes, and olives on top of the arepas for a colorful and appetizing presentation.

Pairing Recommendations

Serve Cheese Arepas with a side of black beans, plantains, or a fresh salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover Cheese Arepas in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Cheese Arepas contains approximately 250 calories.

Carbohydrates

Each serving of Cheese Arepas contains approximately 30g of carbohydrates.

Fats

Each serving of Cheese Arepas contains approximately 10g of fats.

Proteins

Each serving of Cheese Arepas contains approximately 8g of proteins.

Vitamins and minerals

Cheese Arepas are a good source of calcium, vitamin A, and vitamin C.

Alergens

Cheese Arepas contain dairy and gluten.

Summary

Cheese Arepas are a delicious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for any meal.

Summary

Cheese Arepas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a crispy and golden crust and a gooey cheese filling, they are sure to be a hit with your family and friends.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Cheese Arepas. It was many years ago, when I was just a young girl living in a small village in Colombia. I had always loved to watch my mother and grandmother cook, and I was always eager to learn new recipes and techniques.

One day, a family friend came to visit us and brought with her a recipe for Cheese Arepas. She had learned how to make them from her own grandmother, who had passed it down through the generations. As soon as I saw the ingredients and the instructions, I knew I had to learn how to make them myself.

The next day, I asked my mother if she would teach me how to make Cheese Arepas. She smiled and agreed, and we spent the entire afternoon in the kitchen, mixing the dough, shaping the arepas, and frying them to golden perfection. The smell of the cheese melting and the cornmeal crisping up filled the house with a delicious aroma that made my mouth water.

As we sat down to eat the Cheese Arepas, I couldn't believe how delicious they were. The cheesy filling was gooey and savory, and the crispy cornmeal shell was the perfect complement. I knew right then and there that this recipe would become one of my favorites, and that I would make it many times in the years to come.

Over the years, I have made Cheese Arepas for my own family countless times. I have tweaked the recipe here and there, adding a pinch of this or a dash of that to make it my own. But the basic ingredients and techniques have remained the same, just as they were when I first learned how to make them.

I have shared the recipe with friends and neighbors, and they have all raved about how delicious they are. I have even taught my own children how to make Cheese Arepas, so that they can carry on the tradition and pass it down to their own children someday.

Every time I make Cheese Arepas, I am reminded of that day long ago when I first learned how to make them. I am grateful to that family friend who brought the recipe to our home, and to my mother for teaching me how to make them. And I am proud to have added this delicious dish to my repertoire of recipes, which I will continue to make for many years to come.