Ricotta Cheese Arepas

Arepas are a classic ‘go to’ growing up in a Spanish household.

A corn base food shaped like a pancake with a salty or sweet taste. It is a great substitution for toast with your fried egg in the morning if you ask me.

In Colombia, street venders sell them piled high with shredded white Spanish cheese, some are even prepared by cutting them open and stuffing them with a burger. A salty and sweet mix that compliment each other in many levels.

This recipe was passed on to me by a wonderful lady who knows the right way to keep you wanting more than just one.

:: Ingredients ::

3 cups Arepa Mix

1 (15oz) can of Ricotta Cheese

3 tbsp Sugar

1 tsp Salt

1 stick of Butter, melted

1 1/2 cups Water

–

2 tbsp Butter

:: Instructions ::

Step 1 – Place all of the ingredients minus the water and last 2 tbsp of butter into a large bowl

Step 2 – With your hand blend the ingredients and add the water in increments

-The texture will be solid with a semi sticky feeling but not too much to where it leaves arepa all over your hand-

Step 3 – Grab a golf size, plus a little of the dough into your hand and flatten to a pancake like shape with an 1/4 inch thickness

Step 4 – In a large pan at medium low heat and melt a portion of your remaining butter

(The 2 tbsp butter is used to grease up the pan between new arepas, so distribute equally)

Step 5 – Place the arepas on your pan and wait until both sides are golden

Step 6 – Remove from heat and repeat with the next batch until your have completed cooking all of your dough

Enjoy!

Make sure you seal them up and store them in the fridge.

Eat them for breakfast, lunch, dinner, or even a snack!

Lightly toast and you are ready to go!