Name: Arepas con Queso
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: South American
Ingredients: 2 cups (348g) masarepa; 2 teaspoons salt; 2 teaspoons sugar, plus more to taste; 2 tablespoons (28g) unsalted butter, at room temperature; 2 cups (200g) freshly shredded part-skim mozzarella cheese, divided; 1/4 cup (50g) whole milk; 2 1/2 cups (590g) lukewarm water; Nonstick cooking spray, for the skillet

1 In a large bowl, whisk the masarepa, salt, and sugar until combined. Add the butter and 1 1/2 cups (150g) mozzarella, and then slowly drizzle in the milk and 2 1/2 cups lukewarm water as you knead the dough with your hands. It is important to use lukewarm water to ensure no clumps form in the dough. Milk gives the dough a smoother texture and a richer flavor. Colombians claim milk is the secret to fluffy, pillowy arepas. You can also use a rubber spatula to combine the ingredients. The dough will be very sticky.

2 Let the dough rest uncovered for about 5 minutes to allow the starches to absorb the moisture. The dough will feel a bit wet; it will dry out as it rests.

3 Divide the dough into 10 even portions and roll them into balls. Lightly wet your hands with cold water to prevent the dough from sticking.

4 For a nice cheese pull, you may choose to fill the arepas with the remaining 1/2 cup (50g) mozzarella, though they will be plenty cheesy without. Take a ball of dough and press your thumb into the center to create a small indentation. Fill it with about a tablespoon of cheese, then form the dough over to cover it and reroll it again into a ball.

5 Flatten the balls of dough with your hands into round patties that are slightly less than 1/2 inch thick. As an alternative, you can place a ball inside a zip top bag or between two pieces of plastic wrap. Then, gently press it down with a skillet to flatten it evenly.

6 Set a 12-inch nonstick skillet over medium-high heat and generously spray it with cooking oil. A griddle would also work perfectly. Cook the arepas in batches for about 3 minutes on each side until golden brown. The arepas should be crispy on the outside and soft on the inside. Serve immediately. I do not recommend using butter to cook the arepas, as it will burn too quickly. If you like the flavor of butter, cook the arepas with oil and smear some salted butter on top once they are fully cooked. Leftover arepas can be refrigerated for 3 to 5 days. Reheat them on a skillet set over medium heat with a little oil, until warmed through. I also find that the air fryer works great when in a hurry. Did you enjoy this recipe? Let us know with a rating and review!