Directions 9 steps | 30 Minutes
Prepare the arepa dough. In a large bowl, add the water. Slowly work in the cornmeal into the water with your hands. Add the cornmeal a little at a time to avoid lumps.
Once all of the cornmeal is incorporated, add the grated cojita cheese and one cup of the shredded mozzarella cheese.
Mix the dough until the dough is smooth, about 3 minutes. If the dough is too dry, add a little bit of water and if the dough is too sticky add a little cornmeal. Let the dough rest for 5 minutes.
Form the arepas. Prepare a small bowl of water to moisten your hands. Once the dough is rested, moisten your hands with the water and divide the dough into fourths.
Take a quarter of the dough and form it into a ball. Use your fingers to create an indentation in the dough, creating a ball shape.
Stuff the indentation with about two tablespoons of shredded mozzarella cheese.
Close the indentation and use your palms to flatten the ball of dough into a ¼-inch disc. Repeat with the remaining dough.
Heat a griddle on medium-low heat. Lightly grease the pan with butter and add the arepas. Cook for 4-6 minutes on each side or until golden brown and cooked through.
Arepa con queso can be split in half and stuffed or eaten on its own. Enjoy!