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Arepas with Cheese - Cornmeal Patties


1 ½ cups GOYA® Masarepa (pre-cooked white or yellow corn flour)

1 ½ cups warm water

2 oz. shredded mozzarella cheese

2 tbsp. milk

pinch of salt

butter for coating skillet


1. Combine the corn flour, water, cheese, milk and salt, mixing thoroughly. Let mixture stand for five minutes.
2. Form 18 disk shaped Arepas, each about 3 inches in diameter, ¼ of an inch thick.
3. Heat a lightly buttered skillet on medium. Cook the arepas in batches until crispy and golden brown on each side.

For more recipes:
Arepas - Cornmeal Patties
Arepa with Chicken and Avocado - Arepa Reina Pepiada
Egg-Stuffed Arepa
Serves 6
Origin: Colombia

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