Colombian Arepa con Queso Twist

Delight in this Colombian street food classic, featuring a gooey cheese filling encased in a crisp, tender corn dough, perfect for any cheesy craving.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   In a large mixing bowl, combine 1 cup of masarepa and 1/4 teaspoon salt. Slowly add 1/4 cup of water, mixing with your hands until a dough forms. The dough should be soft and pliable, not too sticky; if it's too dry, add a bit more water. Let it rest for about 5 minutes for the masarepa to hydrate properly.
2. 2.
   Divide the dough into two equal parts. Take one portion and flatten it into a patty about the size of your palm and about 1/4 inch thick. Place 1/4 cup of shredded mozzarella cheese in the center of the dough. Place the other dough portion on top and seal the edges by pinching gently to form one cohesive round arepa.
3. 3.
   Preheat a nonstick skillet over medium heat. Add 1 tablespoon of butter and allow it to melt, swirling to coat the pan evenly. Place the arepa in the skillet and cook for about 5-7 minutes on each side. It should develop a beautiful golden crust and the cheese should begin to melt. If the arepa browns too quickly, reduce the heat slightly.
4. 4.
   Once both sides are golden brown and the cheese is melted, remove the arepa from the skillet and allow it to cool for a minute. This will make it easier to handle and allow the cheese to set slightly, ensuring a gooey interior yet manageable exterior.
5. 5.
   For extra indulgence, you can cut the arepa open slightly and add a little more butter inside. If your dough is too thick and the cheese doesn’t melt, cover the skillet with a lid to trap steam and help the cheese melt thoroughly. Enjoy immediately for the ultimate cheesy experience.