1 C yellow or white (preferred by southern Ladies) cornmeal
-
1/2 t salt
-
1/2 C grated Cheddar or Monterey Jack cheese
-
1 C milk
-
2 T butter
-
!/4 C chopped scallions
-
1/2 fresh corn kernels or frozen, thawed
-
1/4 C chopped fresh cilantro
-
1 small serran or jalapeno chile, seeded and minced
-
corn oil for frying
-
optional- cooked black beans, vegetables, or sour cream for stuffing
Instructions
Put corn meal in a bowl with salt and cheese. Put milk in small sauce pan over medium heat until steam rises, then add butter until melted. Remove from heat. Stir into cornmeal until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chile.
Let batter rest until it thicken into a soft dough, about 15 minutes. Gently form 2-3 inch balls from mixture and flatten with palm to 1/2 thick disc.
Heat corn oil in skillet. Cook arepas, working in batches, until golden brown, about 5 minutes. Flip and cook other side.
When all arepas are cooked and cool enough to handle, carefully slice them through the middle,stuff with bean, vegetables or sour cream.
Originally Submitted
8/31/2009
0 Out of 5 from
0 reviews
Enjoy this Arepas with Cheese and Corn recipe featured on DesktopCookbook. You can add this Arepas with Cheese and Corn recipe to your own private online cookbook.
Arepas with Cheese and Corn Recipe - Breakfast - Brunch
Home
Tell
a Friend
Copyright © 2002 - 2011 DesktopCookbook. All rights reserved.
Developed by