Ingredients
Scale
- 2 cups instant corn flour (masarepa or precooked corn flour)
- 1 1/2 cups warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup shredded cheese (queso blanco, mozzarella, or your favorite)
- Optional: chopped cilantro or jalapeño for heat
Instructions
- In a bowl, mix masarepa, warm water, olive oil, and salt. Let rest 5 minutes to hydrate.
- Knead until smooth, divide into 4 equal portions, and flatten into 1/2 inch thick discs.
- Cook on a hot skillet or griddle 3-4 minutes per side until golden and firm.
- Slice open, stuff with cheese, and cook briefly until cheese melts.
- Serve warm with salsa or avocado on the side.
Notes
- Adjust hydration if dough feels too dry or sticky; add a tablespoon of water at a time as needed.
- For extra crispness, brush lightly with oil before cooking the second side.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Stovetop griddle or skillet
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 arepa
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 5 mg
