Venezuelan Plantain Arepas with White Cheese Recipe
Ripe plantain arepas with aged Venezuelan cheese in the dough and fresh white cheese on the side — sweet, crispy, gluten-free, and ready in under 30 minutes.
Servings: 16 arepas
Calories: 113kcal
Ingredients
- 4 ripe plantains peeled and cut into 3 or 4 pieces
- 1 cup yellow P.A.N. precooked arepa flour 120 g
- 1 tablespoon butter at room temperature 15 g
- 1/2 cup grated aged Venezuelan cheese (queso de año or queso llanero) 55 g
- 1 pinch salt
- Fresh white cheese Paisa-style or palmita, for serving (to taste)
Instructions
- Peel the plantains and cut into chunks. Remove the veins and seeds. Boil in water over medium-high heat until they float, about 5 to 7 minutes depending on ripeness.
- Using a slotted spoon, remove from the water. Reserve 1/2 cup (120 ml) of the cooking water.
- While the plantains are still hot, mash them with a fork until you have a smooth, lump-free puree.
- Add the cornmeal and mix with a fork. Add the butter and grated aged cheese. Knead with your hands until the dough is smooth and pliable. If the dough is too dry, add the reserved cooking water one tablespoon at a time. If too sticky, add cornmeal a little at a time.
- Roll into balls slightly larger than a golf ball. Let the dough rest for 5 minutes.
- Heat a budare, comal, or skillet over medium heat.
- Place a dough ball between two sheets of plastic wrap and roll out until approximately 1/8 inch (0.3 cm) thick. Cut into a round using a cup or ring cutter.
- Cook the arepas on the griddle for 2 to 3 minutes, flip, and continue cooking until they puff up. When they puff, they are done.
- Serve hot with fresh white cheese. You can also add butter.
Notes
- Nutritional values are approximate and were automatically calculated with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- This recipe is naturally gluten-free.
- The aged Venezuelan cheese (queso de año) goes grated into the dough. The fresh white cheese (Paisa-style or palmita) goes on top, for serving.
If you cannot find queso de año, a dry aged white cheese or a dry grated Latin-style cheese works as a substitute. - Dough storage: store the full dough or pre-rolled balls, covered in plastic wrap in an airtight container, in the refrigerator for up to 24 hours. Roll out and cook just before serving.
- Already-cooked arepas keep in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat.
- Serve with butter and fresh white cheese, or try them with refried black beans and avocado — equally irresistible.
Nutrition
Calories: 113kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 33mg | Potassium: 253mg | Fiber: 2g | Sugar: 8g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg