COLOMBIAN AREPAS WITH CHEESE (AREPAS CON QUESO) AND AJI
Makes 6 medium (3-inch) or 12 small arepas.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 1 cup masarepa (arepa flour)
- 1 cup shredded Monterrey Jack cheese
- 1/8 teaspoon salt
- 1 cup plus 2 tablespoons water
- 1/4 cup sunflower oil
- 1 scallion white and green parts, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 Anaheim chili seeded and rough chopped
- 2 limes juiced
- 1/4 cup water
- pinch salt
In the medium bowl, toss together the arepa flour, cheese, and salt, then stir in the water until well mixed. Let the mixture stand until enough water is absorbed for a soft dough to form, about 2 to 3 minutes.
Divide the dough into 6 pieces. Form the pieces into balls and flatten between your palms, gently pressing to form a 1/4-inch-thick patties, then gently press around side to eliminate cracks. Place the shaped arepas on wax paper.
Heat oil in the cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, about 8 to 10 minutes total per batch. Drain on paper towels.
Serving: 2small arepas | Calories: 230kcal | Carbohydrates: 18g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 183mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 8mg | Calcium: 174mg | Iron: 2mg