Tantalizing Colombian Arepa Delight

Discover the savory flavors of Colombia with this delicious arepa, stuffed with gooey mozzarella and tangy cotija cheese, finished with a dollop of sour cream.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   In a large mixing bowl, combine the pre-cooked white cornmeal with 1 cup of warm water. Stir until the mixture begins to form a thick dough. The warm water helps to bloom the cornmeal, creating a tender texture for the arepa.
2. 2.
   Add the shredded mozzarella cheese to the dough and mix thoroughly. The mozzarella should be evenly distributed, ensuring that each bite is filled with melty cheese. The dough should be pliable but not sticky; adjust with a little more cornmeal or water as needed.
3. 3.
   Divide the dough into two equal portions and shape each into a flat disc about half an inch thick. Heat a non-stick skillet over medium heat and lightly grease with the butter. The butter will add a rich flavor and help achieve a golden crust.
4. 4.
   Place the arepa discs onto the skillet and cook for about 5-7 minutes per side. Turn them gently with a spatula once the bottoms are golden brown and crisp. The key here is a medium heat to ensure they cook evenly without burning.
5. 5.
   Once both sides are cooked and the arepas are golden, remove them from the skillet and slice them open horizontally. Fill each arepa with crumbled cotija cheese and a dollop of sour cream. The cotija adds a salty tanginess, while the sour cream provides a creamy contrast. Serve immediately while still warm.