Cheese Stuffed Arepas Food

SHRIMP-STUFFED AREPAS

Shrimp-Stuffed Arepas image

We stacked garlicky shrimp, peppers, tomatoes and avocado slices between toasty arepas for an entrée that's sure to attract attention-and recipe requests!

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2/3 cup water
3/4 cup frozen corn, thawed
1-1/2 cups masa harina
1 cup milk
2 Tbsp. oil
1 jalapeño pepper, chopped
3 cloves garlic, minced
1 lb. uncooked deveined peeled medium shrimp
1/2 cup chopped tomatoes
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 avocado, cut into 12 slices

Steps:

Blend water and corn in blender until smooth; pour into large bowl. Add masa harina and milk; stir until mixture forms soft dough. Divide into 6 portions; flatten each to 5-inch round. Cook on large griddle on medium-high heat 12 min. or until both sides are golden brown, turning occasionally.
Heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 1 min. Stir in shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Add tomatoes, cilantro and lime juice; mix lightly. Remove from heat.
Split arepas; fill with cheese, shrimp mixture and avocados.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 720 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 3 g, Protein 24 g

CHEESE-STUFFED AREPAS

Cheese-Stuffed Arepas image

A staple in Colombian and Venezuelan cooking, these corn cakes take no time to make, melt in your mouth, and are infinitely adaptable. Experiment with toppings like fried eggs, avocado, beans and cheese.

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 8 arepas

Number Of Ingredients 4

Ingredients

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

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.

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