Grilled Arepas With Cheese

Submitted by Chocolatl

"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."

 

• Ready In: 21mins
• Ingredients: 8
• Yields: 8 arepas
• Serves: 4

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)

directions

1. Place corn kernels and chicken stock in a blender or food processor and process until smooth.
2. Pour the cornmeal into a large bowl.
3. Stir in the sugar and sour cream.
4. Stir in corn mixture.
5. Add cheese.
6. Form mixture into a ball.
7. Separate dough into 8 pieces.
8. 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).
9. Preheat grill.
10. Brush the arepas lightly with the melted butter.
11. Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
12. Let cool to room temperature.
13. Before serving, top with a spread of the farmer's cheese.

Reviews

[COOKGIRl]

I made these a few weeks back and forgot to review...Instant masa subbed for cornmeal and I would next time definitely omit the sugar. I don't understand the purpose for that ingredient. Served with black beans, tossed salad and fresh fruit. Used a tortilla press to form and a stove top grill, too. Will make again! Thank you for posting!