Crispy Cheese Stuffed Arepa Recipe

In a large bowl, stir together the warm water, salt, and melted butter until the salt is completely dissolved.

Slowly pour the precooked cornmeal into the water while stirring constantly with your hand to prevent any lumps from forming.

Knead the mixture for about 2 minutes until a smooth, moist dough forms, then cover with a damp cloth and let rest for 5 minutes.

Divide the rested dough into 4 equal portions, roll each into a smooth ball, and gently flatten into a disc about 1/2-inch thick.

Heat the vegetable oil in a large cast-iron skillet over medium heat until hot and shimmering.

Place the patties in the skillet and cook for 6 to 8 minutes per side, or until a beautiful golden-brown crust forms with charred spots.

Remove the arepas, let them cool for 2 minutes, then slice horizontally to form a pocket and stuff generously with the mozzarella.

Return the stuffed arepas to the skillet over low heat, cover with a lid for 3 minutes until the cheese is melted, and serve immediately.