Grilled cornbread stuffed with cheese

Grilled cornbread stuffed with cheese

Arepas de queso

By
From
South American Grill
Makes
12
Photographer
Bonnie Savage

Arepas are a common snack food or starter served at Venezuelan restaurants or street stalls, known as areperias. They are small round fried cornbreads, which can be stuffed with a variety of fillings, from simple cheeses to slow-cooked meats.

Ingredients

Quantity Ingredient
2 cups masarepa, (see note)
2 teaspoons vegetable oil
1 teaspoon sea salt
butter, for brushing
1 1/2 cups queso fresco or mozzarella cheese, grated
Avocado sauce, to serve

Method

  1. Place the masarepa in a medium-sized bowl. Add the oil, salt and 1½ cups water and stir to combine. Turn out onto a clean work surface and knead to form a smooth dough, adding a little more water if the dough is too dry.
  2. Divide the dough into twelve even-sized portions and shape each portion into a ball. Flatten each ball to make a disc, about 1 cm thick all over.
  3. Preheat a barbecue chargrill or hotplate to medium. Brush a little butter over the chargrill plate and cook the arepas, in batches, for 2 minutes on each side, or until golden.
  4. When all of the arepas are cooked, cut them in half crosswise, being careful not to cut all the way through. Stuff with cheese and grill for a further 20 seconds on each side, or until the cheese has melted. Serve hot with the guasacaca on the side or spread over the cheese.

Note

  • Masarepa is a pre-cooked corn flour and is available from Latin American food stores.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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