Rosalita's Arepas Con Queso |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the wonderful cookbook In Nirmala's Kitchen. Arepas can be sweet or savory. This recipe is a little of both. Ingredients:
3/4 cup whole milk |
3 tablespoons unsalted butter |
1 -2 tablespoon unsalted butter (for frying) |
1/4 cup buttermilk |
1 cup frozen corn kernels, thawed |
1 cup finely ground yellow cornmeal |
1/4 cup sugar |
1/4 teaspoon salt |
1 cup monterey jack cheese, grated |
6 slices mozzarella cheese (about 6 ounces) |
Directions:
1. In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn't boil over).
2. Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
3. Pulse the corn kernels in a food processor until just coarse.
4. In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
5. Gradually add enough of the hot milk mixture to make a very thick batter.
6. Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
7. Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
8. When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
9. Best served hot.
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