Corn And Cheese Arepas Recipes

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CHEESE-STUFFED AREPAS

Who knew that arepas were so simple? These delicious corn cakes take no time to make, and are infinitely adaptable. Experiment with toppings like fried eggs, guacamole and Cotija -- a dry and crumbly Mexican cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 arepas

Number Of Ingredients 4



Cheese-Stuffed Arepas image

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
  • Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
  • Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
  • Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

Kosher salt
2 cups pre-cooked white corn meal, such as P.A.N.
4 ounces part-skim mozzarella, cut into 8 cubes
1/4 cup vegetable oil, or as needed

AREPAS WITH CHEESE AND CORN

Originally from Venezuela, so it is said, arepas are perhaps best described as cornmeal-based English muffins. I like them better fried than baked, but they're good either way. There are two-faced griddles for baking them; you might try a waffle iron. Make sure you buy whole-grain cornmeal, which is usually stone ground.

Provided by Mark Bittman

Categories     dinner, lunch, appetizer, main course

Time 45m

Yield 8 to 12 arepas

Number Of Ingredients 11



Arepas With Cheese and Corn image

Steps:

  • Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.
  • Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
  • Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 2 grams, TransFat 0 grams

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, more for serving, optional
1/2 cup fresh sweet corn kernels, or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro
1 small serrano or jalapeño chili, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional

COLOMBIAN CORN AND CHEESE AREPAS

Provided by Julia Moskin

Categories     appetizer, side dish

Time 1h

Yield 11 large arepas

Number Of Ingredients 6



Colombian Corn and Cheese Arepas image

Steps:

  • Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
  • One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
  • Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
  • Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 727 milligrams, Sugar 3 grams, TransFat 1 gram

3 cups (about 1 pound) precooked white corn flour, like harina P.A.N.
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 1/2 pounds soft fresh cheese like queso blanco or queso fresco (or mozzarella) coarsely grated (about 4 cups, well packed)
8 ounces aged cow's-milk cheese, preferably Mexican cotija (or Manchego or Parmesan), coarsely grated (about 2 cups)
1 1/2 teaspoons salt

AREPAS WITH CHEESE AND CORN

Provided by Food Network

Time 55m

Yield 8 to 12 arepas

Number Of Ingredients 11



Arepas with Cheese and Corn image

Steps:

  • Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chile, if using.
  • Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
  • Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, plus more for serving, optional
1/2 cup fresh sweet corn kernels or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro leaves
1 small serrano or jalapeno chile, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional

CORN AND CHEESE GRIDDLE CAKES (AREPAS)

These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy!

Provided by Nif_H

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7



Corn and Cheese Griddle Cakes (Arepas) image

Steps:

  • Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
  • Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
  • Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.

Nutrition Facts : Calories 113.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 9.4, Sodium 205.9, Carbohydrate 16.1, Fiber 1.6, Sugar 2.3, Protein 5.5

3/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 cup fat free mozzarella cheese, shredded
4 teaspoons butter, melted
1/2 cup low-fat milk
2/3 cup fresh corn kernels, fresh or frozen and thawed
pico de gallo (optional)

COLOMBIAN AREPAS WITH HAM AND CHEESE

A favorite in Colombia these hot,toasted cakes of soft corn that are slightly sweet and salty! You will need a Cast Iron Skillet OR Flat-Top grill!

Provided by Timothy H.

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12



Colombian Arepas With Ham and Cheese image

Steps:

  • Making the Arepas:.
  • I a large bowl combine masa with cheese,baking soda and salt. Slowly pour the warm water in and stir well. Using your hands,knead until smooth dough forms. Form into 6 even balls,flatten into circles, about 4 inches in diameter.In a cast iron skillet or flat top grill, melt half of the butter on medium heat.
  • Working in batches,if necessary,cook Arepas until golden brown, about 3 minutes.Add remaining butter,turn Arepas and cook 2-3 minutes until golden. Set aside.
  • Making the Sandwich:.
  • Slice the arepas in half horizontally. Layer on the ham,cheese and tomato, season with salt and pepper. Top fixings with remaining Arepas halves. Heat half the butterin a skillet or flat top grill. Cook Arepas in batches,about 3 minutes, until golden. Add remaining butter,turn,cover and cook 2-3 minutes until cheese is melted and Arepasare golden. Serve with Salsa on the side.

2 cups masa harina
1 cup grated white cheese
1 teaspoon baking soda
1 teaspoon salt 2 1/2 cups warm water
4 -6 tablespoons butter, divided
1/2 lb sliced ham
1/2 lb mozzarella cheese, in 6 slices
1 large tomatoes, cut into 6 slices
1/4 teaspoon salt
1/4 teaspoon pepper
4 -6 teaspoons butter, divided
1/2 cup salsa

CORN AND CHEESE AREPAS

Categories     Cake     Cheese     Dairy     Side     Sauté     Quick & Easy     Cornmeal     Corn     Winter     Grill/Barbecue     Monterey Jack     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 24

Number Of Ingredients 6



Corn and Cheese Arepas image

Steps:

  • Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
  • Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.

3/4 cup yellow cornmeal
1/3 cup grated Monterey Jack cheese
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
3/4 cup (about) boiling water
2/3 cup frozen corn kernels, thawed

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