Made by kneading cornmeal dough with plenty of grated cheese and shaping it into a thick disc before cooking, arepa de queso is one of the heartiest Colombian street foods. It has a crisp crust and a filling packed with melted cheese all the way through.
Knead the cornmeal with the salted warm water until smooth. Add the grated cheese and mix thoroughly.
Cover the dough and let it rest for fifteen minutes; this stops the edges from cracking.
Divide the dough into four pieces and flatten each into a two-centimetre-thick disc.
Heat the oil in a pan and cook the arepas over low heat for twelve minutes per side until golden and the cheese inside has melted.
If you shape the dough without letting it rest, the edges will crack during cooking; do not skip the fifteen-minute wait. Allergens: contains milk and dairy.
If the dough sticks to your hands, wet your palms lightly rather than adding more flour; extra flour makes the arepa tough.
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