Arepas Andinas with Cheese and Avocado

Ingredients

• 2 cups (340g) pre-cooked cornmeal (masarepa) 2 cups (340g) pre-cooked cornmeal (masarepa)
• 1 teaspoon salt 1 teaspoon salt
• 2 1/2 cups (590ml) warm water 2 1/2 cups (590ml) warm water
• 1 cup (120g) shredded mozzarella or queso fresco 1 cup (120g) shredded mozzarella or queso fresco
• 1 ripe avocado, sliced 1 ripe avocado, sliced

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the pre-cooked cornmeal and salt.
2. 2.
   Gradually add the warm water to the cornmeal mixture, stirring well until a soft dough forms. Let the dough rest for 5 minutes.
3. 3.
   Divide the dough into 8 equal portions and shape each portion into a thick disc, about 1/2 inch (1.3cm) thick.
4. 4.
   Heat a griddle or non-stick skillet over medium heat. Place the arepas on the griddle and cook for about 5 minutes on each side, or until golden brown and crispy.
5. 5.
   Once cooked, remove the arepas from the griddle and let them cool slightly. Using a sharp knife, carefully slice open each arepa horizontally, creating a pocket for the filling.
6. 6.
   Fill each arepa with a generous amount of shredded mozzarella or queso fresco.
7. 7.
   Top the filled arepas with slices of ripe avocado.
8. 8.
   Serve the Arepas Andinas warm and enjoy!

Treat your ingredients with care...

• Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent browning, drizzle the sliced avocado with a little lemon or lime juice before topping the arepas.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cumin or garlic powder to the cornmeal mixture before shaping the arepas.
• If you prefer a crispier texture, you can brush the arepas with a little oil before cooking them on the griddle.
• Experiment with different types of cheese for the filling, such as cheddar or Monterey Jack, to add variety to the dish.
• Serve the arepas with a side of Colombian-style hot sauce or salsa for an extra kick of flavor.
• Leftover arepas can be stored in an airtight container in the refrigerator and reheated in a toaster or oven.

Serving advice

Serve the Arepas Andinas as a main dish for breakfast or lunch. They can also be enjoyed as a snack or appetizer. Accompany them with a fresh salad or Colombian-style beans for a complete meal.

Presentation advice

Arrange the filled arepas on a platter, garnishing them with a sprinkle of chopped fresh cilantro or parsley for a pop of color. Serve them warm to showcase the melted cheese and creamy avocado filling.