Using your hand, mix in half of the corn flour. Add the remaining corn flour and continuing mixing. If dough is too dry, add additional water a tablespoon at a time.
Add half of the cheese and knead the dough for 5 minutes.
Separate the dough into 6 pieces, each about the size of a baseball. Take one dough ball and form it into a crater in the palm of your hand. Add a tablespoon of cheese in the pocket and seal by forming the dough around the cheese.
Flatten the dough ball into a thick patty, about 1/2” thick. Repeat until all arepas are formed.
Heat a skillet to Medium heat. Coat with a thin layer of oil.
Fry the arepas for 3 minutes, flip and cook for an additional 3 minutes.
Allow to cool for a few minutes before eating.
Notes
Look for the Goya or P.A.N. brands of masarepa. Do NOT substitute with Masa Harina or cornmeal.
We recommend flipping the arepas just one time to keep them from falling apart.
Store leftover arepas in a storage bag on the counter for 1-2 days or up to 4 days in the refrigerator. To reheat: heat in the oven or in a greased skillet.
Nutritional information will vary based on ingredients used.