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

Course Breakfast, Snack

Cuisine Venezuelan

Prep Time 5

Cook Time 10

Total Time 15

Servings Mini Arepas

Calories 51kcal

Author Tiffany Bendayan

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

US Customary - Metric

Instructions

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
Enjoy!

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.

Nutrition