Light Arepas

This arepa dough uses the brand P.A.N. a precooked cornmeal available at any Hispanic grocer. Unlike traditional arepas, these are "fluffy" due to the addition of eggs and baking powder. Fill them with cheese, taco meat mixture, tuna, smoked sausage, scrambled eggs, anything you like. Got this recipe from a Venezulean friend.

• Ready In: 28 mins
• Serves: 4-6
• Yields: 6 arepas

Ingredients

• 2  cups  precooked cornmeal (P.A.N. Harina de Maiz)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon garlic powder
• 1  teaspoon baking powder
• 2  eggs
• 2  cups boiling water
• 1  cup  shredded cheese

Directions

1. In a mixing bowl, add cornmeal, salt, pepper, baking powder. Mix well.
2. Add the cheese (eg: jack, mozzarella, cheddar, or combination)and combine well.
3. With a fork, stir in boiling water.
4. Add eggs.
5. Mix with a fork until dough leaves the side of the bowl.
6. Knead dough with your hands only enough to form a ball.
7. About 3/4 cup of dough makes one arepa.
8. Flatten balls and fry in a lightly greased pan until golden.
9. Or cook in arepa cooker until arepas sound hollow when tapped.
10. Let cool slightly and serve.
11. TO EAT: Split like an Eng. muffin and with a spoon, scoop-out the fluffy cornmeal insides then fill the shells with anything you like. The scooped-out cornmeal can be eaten with a fork or discarded. Or don't scoop them out it's your preference.