Arepa De Choclo Con Queso (corn Pancakes With Cheese)
Arepa de Choclo con Queso is a traditional dish from Muisca Cuisine, featuring delicious corn pancakes filled with cheese. This recipe is perfect for a savory and satisfying meal that can be enjoyed for breakfast, lunch, or dinner.
Ingredients
- 2 cups fresh corn kernels
- 1 cup pre-cooked cornmeal
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter
- Salt to taste
Instructions
- In a blender, blend the fresh corn kernels with the milk until smooth.
- In a mixing bowl, combine the corn puree, pre-cooked cornmeal, sugar, and salt. Mix well to form a smooth dough.
- Divide the dough into 6 equal portions and flatten each portion to form a pancake-like shape.
- Place a portion of shredded mozzarella cheese in the center of each pancake and fold the edges to enclose the cheese, forming a stuffed pancake.
- In a non-stick skillet, melt the butter over medium heat. Cook the stuffed pancakes for 5-7 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and let them cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 10g
- Fat
- 8g
Supplies
Mixing bowl Blender Non-stick skillet
Tools
Spatula Measuring cups and spoons
Serving suggestions
Serve the Arepa de Choclo con Queso with a side of avocado slices and aji sauce for a complete and delicious meal.
Tips & tricks
For added flavor, you can mix some chopped scallions or cilantro into the corn dough before cooking the arepas.
Cost
$10