Have You Tried making Arepas Yet? You’re Missing Out!
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 absolutely delicious. Use Oaxacan cheese inside if you want the ultimate cheese pull!
We served ours 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!
Would you try these cheesy, buttery, flavor-packed treats? Let me know in the comments! ⬇️
#Arepas #GlutenFreeEats #CheeseLover #EasyRecipes #FoodieFinds #shorts
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 flour, milk, water, salt until smooth. This takes a few minutes. Knead in the butter and cheese. Let rest 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.