These delicious Gluten free Venezuelan mini arepas are filled with cheese and are perfect for breakfast, the lunchbox and even as an after school snack
In a bowl place the water, cheese, and salt. Slowly add the Cornmeal and mix with your hands until the mixture resembles quick sand
Let the dough rest for 5 minutes
Meanwhile, heat a skillet or griddle over medium high heat. Spray the pan with nonstick spray or rub with oil
Divide dough into 1 tablespoon balls and flatten them with your hands
Cook on the griddle for 4-5 minutes on each side
Remove from heat
Using a paring knife, make a pocket on one side of the arepa and fill it with the shredded cheese
Arepas can be made in advance, refrigerated, and placed in a toaster oven to reheat.
Arepa dough can last in covered in the fridge for 3-4 days.