Grilled Arepas With Cheese Recipes

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.

Steps:

• Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
• Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
• Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.

Steps:

• Place corn kernels and chicken stock in a blender or food processor and process until smooth.
• Pour the cornmeal into a large bowl.
• Stir in the sugar and sour cream.
• Stir in corn mixture.
• Add cheese.
• Form mixture into a ball.
• Separate dough into 8 pieces.
• Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter ( rub your fingers around the edge so that it maintains its thickness).
• Preheat grill.
• Brush the arepas lightly with the melted butter.
• Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
• Let cool to room temperature.
• Before serving, top with a spread of the farmer's cheese.

Steps:

• Bring milk to a simmer in a pot. Remove from heat and stir in butter.
• Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
• Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
• Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

Steps:

• Combine onions, peppers, garlic, cilantro, vinegar, and lime juice.
• Toss to mix.
• Season with salt to taste.
• Add more lime juice if desired. There should be about 1 1/2 cups of salsa.
• Salsa can be made several hours in advance.
• Preheat grill to high.
• Brush and oil grill very well.
• Lightly brush both sides of arepas with some of the melted butter.
• Arrange arepas on grill, and and grill until toasted and brown, about 2 minutes.
• Turn over with a spatula or tongs and grill on other side about 2 minutes.
• Transfer arepas to a platter and brush with any remaining butter.
• Top each arepa with some of the salsa.
• Serve immediately.