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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I only saw recipes for Venezuelan and Ecuadorean Arepas so I thought I'd share this one. It's from my Colombian friend. Ingredients:
1 cup cornmeal (pan harina) |
1 cup water |
1/4 cup parmesan cheese, shredded |
1/2 cup queso blanco, shredded |
1/2 cup colby-monterey jack cheese, shredded |
1/4 cup buttermilk or 1/4 cup hispanic cream |
Directions:
1. Combine cornmeal and water in a bowl.
2. Add cheese and then buttermilk.
3. Heat a non-stick skillet (low).
4. Roll mixture into a ball and place in pan and flatten into a pancake, about a 4 inches circle.
5. heat for about 5 minutes, continually checking that it does not burn.
6. when it is golden brown flip over to other side for about five minutes.
7. shred additional queso blanco on top and serve.
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