Mini Arepas with Cheese
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
Ingredients
For Mini Arepas
- 1 cup Pre-cooked Cornmeal (also known as masa harina)
- 1 1/4 cup Water
- 1/2 teaspoon Salt
- 1/2 cup Shredded Mexican Cheese optional
Filling
- 1/2 mini arepas Shredded Mexican Cheese
Instructions
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In a bowl place the water, cheese, and salt. Slowly add the Cornmeal and mix with your hands until the mixture resembles quick sand
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Let the dough rest for 5 minutes
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Meanwhile, heat a skillet or griddle over medium high heat. Spray the pan with nonstick spray or rub with oil
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Divide dough into 1 tablespoon balls and flatten them with your hands
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Cook on the griddle for 4-5 minutes on each side
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Remove from heat
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Using a paring knife, make a pocket on one side of the arepa and fill it with the shredded cheese
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Enjoy!
Recipe Notes
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.