Ingredients

Serves 6

　　2 cups masarepa (arepa flour)

　　2 cups hot water

　　1/2 teaspoon salt

　　1 cup shredded mozzarella cheese

　　3 tablespoons margarine

　　1 cup queso blanco (crumbly white farmer’s cheese)

　　

Step 1

Mix the masarepa, hot water, and salt in a large mixing bowl and let rest for about 10 minutes. Knead the dough until it starts to take on a sheen, kneading in the shredded mozzarella as you work. Form 6 round patties about 1/2 inch thick and set aside.

　　

Step 2

Heat a large nonstick pan or griddle over medium heat. You’ll use about 1 1/2 teaspoons of margarine per arepa, so add the margarine to the pan according to how many will fit at a time without crowding. After each arepa browns on one side, flip it and immediately baste the top with a little of the margarine from the pan. Continue to cook until both sides are browned and lightly crispy.

　　

Step 3

Transfer each arepa to a plate and top with a sprinkle of the queso blanco before serving.

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