arepa con Queso

Ingredients

• 2 ¼ cups pre-cooked white cornmeal

• 1 teaspoon salt

• 4 ounces shredded Reynaldo’s Queso Panela

• 1 ½ cups water

• 1 tablespoon butter or margarine

• 4 ounces shredded Reynaldo’s Queso Quesadilla

Directions

1. Add cornmeal, salt, and shredded Reynaldo’s Queso Panela to a medium/large bowl

2. In a saucepan, heat water, and butter until scalded (steaming but not boiling). Turn off heat

3. Add the hot water mixture to the cornmeal mix. Stir with a wooden spoon until combined, then let sit 5 minutes

4. Preheat griddle to medium-low (about 350°F). Grab a handful of dough (about 1/3 cup, rounded) and form into a 5-inch patty. Add a pinch of Reynaldo’s shredded Queso Quesadilla to the center and fold the edges over to envelope the cheese, forming a ball. Repeat to make 10 balls

5. Flatten each ball into a 4-5 inch patty, smoothing edges if cracked. Place onto griddle. Cook until both sides develop dark spots and firm up, about 4 minutes per side

6. Let cool 3 minutes, then serve hot