Rosalita's Arepas Con Queso
Per serving
From the wonderful cookbook In Nirmala's Kitchen. Arepas can be sweet or savory. This recipe is a little of both.
Ingredients
6 serv.Step-by-step instructions
- 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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