Arepas with Cheese

Hi Bakers,

Have you tried making Arepas? You’re missing out if not!

The first time I made Arepas, I thought, "WOW—why didn’t I try these sooner?" These gluten-free South American corn patties are stuffed with melty cheese, crisped to perfection in butter, and delicious. Use Oaxacan cheese inside if you want the ultimate cheese pull; you can usually find it in the Latin Foods refrigerated aisle.

I like to serve mine with
✔️ Seasoned black beans (flavored with bacon & cumin)
✔️ A tangy vinegar-based slaw (pro tip: Make it first to let it marinate for at least 2 hours!)
✔️ A drizzle of hot sauce for the perfect kick

The best part? The dough comes together FAST, and using a griddle, I cooked six at a time so the whole family ate together. Enjoy! ~Carolyn

Arepas

Adapted from the Pan flour recipe

2 cups Pan brand flour

1/2 cup warm milk

1 3/4 cup water

1/4 teaspoon salt

2 tablespoons butter, softened

1/2 cup shredded jack cheese or other melty cheese

Filling

1 cup shredded Oaxaca cheese or Mozzarella

1 cup shredded jack cheese

Knead together the flour, milk, water, and salt until smooth. This takes a few minutes. Knead in the butter and cheese. Let rest for 5 minutes and then divide into 10 balls. Pat into a 3” flat circle and fill with a tablespoon of shredded cheese. Seal edges shut. Pat into a flat circle and fry in butter on a skillet. Brown on each side. Serve with cabbage slaw if desired.

Purple Cabbage Slaw

1/2 cabbage, shredded

1 large carrot, shredded

1/2 sweet white onion, shredded

1/2 cup white balsamic vinegar or cider vinegar

1/2 teaspoon salt

1 teaspoon brown sugar

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

Mix all ingredients in a large bowl and let sit chilled for at least 2 hours.