Recipe information
Yield
Serves 6
Ingredients
2 cups masarepa (arepa flour)
2 cups hot water
1/2 teaspoon salt
1 cup shredded mozzarella cheese
3 tablespoons margarine
1 cup queso blanco (crumbly white farmer’s cheese)
Preparation
Step 1
Mix the masarepa, hot water, and salt in a large mixing bowl and let rest for about 10 minutes. Knead the dough until it starts to take on a sheen, kneading in the shredded mozzarella as you work. Form 6 round patties about 1/2 inch thick and set aside.
Step 2
Heat a large nonstick pan or griddle over medium heat. You’ll use about 1 1/2 teaspoons of margarine per arepa, so add the margarine to the pan according to how many will fit at a time without crowding. After each arepa browns on one side, flip it and immediately baste the top with a little of the margarine from the pan. Continue to cook until both sides are browned and lightly crispy.
Step 3
Transfer each arepa to a plate and top with a sprinkle of the queso blanco before serving.
