Picture this: It's a lazy Sunday morning. The aroma of freshly cooked arepas wafts through the kitchen, mingling with the sweet scent of basil. The first bite? A crispy, golden exterior giving way to warm, gooey mozzarella and fragrant basil. These Basil and Mozzarella Arepas are not just food; they're an experience. I remeber the first time i tried these; I was at this street vendor stall and the aroma was just hypnotic, i just had to get one!
What makes these arepas so special? First, the arepa itself. We're using masarepa, a pre-cooked corn flour that transforms into a delightful dough with just water and a pinch of salt. No yeast, no rising time, just pure, unadulterated corn goodness. Then comes the filling: creamy, dreamy mozzarella paired with the bright, peppery notes of fresh basil. It's a simple combination, but the flavors sing in perfect harmony. These are so simple, even i can make them, and that's saying something!
Growing up, my abuela always had a stack of arepas ready to go. She'd fill them with everything from scrambled eggs to leftover stew. But these Basil and Mozzarella Arepas? They're my modern twist on a classic comfort food. Perfect for a quick breakfast, a satisfying lunch, or even a light dinner. Plus, they're incredibly easy to customize. Think sun-dried tomatoes, pesto, or a sprinkle of chili flakes. Get creative and make them your own! Trust me, your taste buds will thank you.
Required Equipments
- Large Bowl
- Griddle or Panini Press
- Measuring Cups and Spoons
- Mixing Spoons
- Spatula
Basil and Mozzarella Arepas: A Cheesy Herbaceous Delight: Frequently Asked Questions
Basil and Mozzarella Arepas: A Cheesy Herbaceous Delight
Crispy, golden arepas stuffed with melted mozzarella and fragrant basil. These Basil and Mozzarella Arepas are a quick, easy, and incredibly delicious meal or snack.
⏳ Yield & Time
Yield: 3 servings
Preparation Time: 10 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large bowl, whisk together the masarepa, salt, and sugar (if using).
- Gradually add warm water, mixing with your hands until a soft, slightly sticky dough forms. It should be like playdough, not too wet and not too dry. Let the dough rest for 5 minutes. This is very important!
- Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it between your palms to form a disc about ½ inch thick. Don't worry about making them perfectly round; rustic is the charm here.
- Heat a lightly oiled griddle or panini press over medium heat. Place the arepas on the hot surface and cook for 5-7 minutes per side, or until golden brown and slightly puffed up. They should sound hollow when you tap them. This is where the magic happens!
- Carefully slice each arepa horizontally, creating a pocket. Be careful not to cut all the way through!
- Stuff each arepa with fresh mozzarella slices and basil leaves. Don't be shy; load 'em up!
- Return the filled arepas to the griddle or panini press for another 2-3 minutes, or until the mozzarella is melted and gooey. If using a panini press, gently press down to help everything meld together. We want cheese pulls, people!
- Serve immediately and prepare to be amazed. A little drizzle of olive oil or balsamic glaze never hurt nobody.
📝 Notes
- For a richer flavor, use whole milk mozzarella.
- Add a pinch of garlic powder to the dough for extra zing.
- Serve with a side of spicy salsa or guacamole for dipping.
🍎 Nutrition
Calories: 320 kcal
Protein: 10g
Fat: 12g
Carbohydrates: 45g
Fiber: 3g
Calcium: 150mg
%2F188be825-72ec-4bca-8e3d-70ba43397e5f--feijoada_LAST.jpg&w=3840&q=75)
%3Amax_bytes(150000)%3Astrip_icc()%2F8749389_Beef-Birria-Ramen_Gemma-Garcia_4x3-e083722c9b92432eb25bc160edb21676.jpg&w=3840&q=75)
%3Amax_bytes(150000)%3Astrip_icc()%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__04__20111214-bean-soup-arepas-pork-stew-primary-1b60146803ee4ef0ac6c4f8eec08b80f.jpeg&w=3840&q=75)