Grilled Arepas With Cheese
- 1 cup corn kernel, fresh (or frozen and thawed)
- 3/4 cup heated chicken stock (or water)
- 1 cup instant cornmeal
- 1 1/2 teaspoons sugar
- 1 teaspoon sour cream
- 1 ounce manchego cheese, grated
- 1 tablespoon butter, melted
- 1/2 cup farmer's cheese (or Mexican queso blanco)
- Place corn kernels and chicken stock in a blender or food processor and process until smooth.
- Pour the cornmeal into a large bowl.
- Stir in the sugar and sour cream.
- Stir in corn mixture.
- Add cheese.
- Form mixture into a ball.
- Separate dough into 8 pieces.
- Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter ( rub your fingers around the edge so that it maintains its thickness).
- Preheat grill.
- Brush the arepas lightly with the melted butter.
- Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
- Let cool to room temperature.
- Before serving, top with a spread of the farmer's cheese.
corn kernel, chicken stock, instant cornmeal, sugar, sour cream, manchego cheese, butter, s cheese
Taken from www.food.com/recipe/grilled-arepas-with-cheese-426603 (may not work)