Grilled Arepas With Farmers Cheese Or Queso Blanco Food

GRILLED AREPAS WITH CHEESE

Grilled Arepas With Cheese image

Adapted from Chef Rafael Palomino's recipe, found on OChef.com. Posted by request. Arepas may be made in advance through step 8, covered with a damp towel and refrigerated up to 1 day before grilling.

Provided by Chocolatl

Categories Lunch/Snacks

Time 21m

Yield 8 arepas, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup corn kernel, fresh (or frozen and thawed)
3/4 cup heated chicken stock (or water)
1 cup instant cornmeal
1 1/2 teaspoons sugar
1 teaspoon sour cream
1 ounce manchego cheese, grated
1 tablespoon butter, melted
1/2 cup farmer's cheese (or Mexican queso blanco)

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.

Nutrition Facts : Calories 243.1, Fat 8.5, SaturatedFat 4.5, Cholesterol 18.5, Sodium 233.7, Carbohydrate 36.4, Fiber 3.2, Sugar 2.5, Protein 7.7

AREPAS CON QUESO

Arepas Con Queso image

I couldn't find arepa flour near me, so I decided to improvise and came up with this recipe. It still tastes just as good. I promise.

Provided by guamswhitest

Categories Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup milk
2 tablespoons butter
1 cup corn kernel (I use fresh)
1 cup cornmeal or 1 cup arepa flour
1/3 cup sugar
1/4 teaspoon salt
1 cup grated mozzarella cheese
2 tablespoons butter
mozzarella cheese or queso blanco

Steps:

Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

Nutrition Facts : Calories 284, Fat 13.9, SaturatedFat 8.2, Cholesterol 39.4, Sodium 291.3, Carbohydrate 34.2, Fiber 2.1, Sugar 11.4, Protein 7.7

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