Arepas De Queso - Cheese Arepas

The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor. They’re fantastic topped with a dollop of almost anything you see on the table.

Yield:

Makes 24

Ingredients

1. 2 1/2 cups warm water
2. 2 tablespoons salted butter, melted
3. 1 tablespoon sugar
4. 2 cups white arepa flour
5. 1/4 lb coarsely grated queso blanco
6. 1/4 lb grated Parmigiano-Reggiano

Directions

1. Stir together water, butter, sugar, and 1 tsp salt in a medium bowl with a wooden spoon. Add arepa flour in a slow stream, stirring. Stir in cheeses, then turn out onto a work surface and knead with your hands until smooth.
2. Heat a 2-burner heavy griddle or a 12- to 14-inch heavy skillet (not nonstick) over medium-low heat until hot. Meanwhile, divide dough into 24 equal pieces and roll into balls, then flatten into 2-inch rounds, covering them with a kitchen towel.
3. Oil griddle and cook half of arepas, turning once, until crusty and golden-brown on both sides, 8 to 10 minutes total. Continue cooking, turning occasionally, until arepas sound hollow when tapped, 18 to 20 minutes more. Cook remaining arepas in same manner.

Notes

Arepas are best when freshly made.Dough can be made 1 day ahead and chilled, covered with plastic wrap. Bring to room temperature before using.