1 cup Jarlsberg cheese grated (or other melting cheese/mixed cheeses)
1 tablespoon oil
Pinch of salt
Directions
Pour water into large bowl. Add arepa corn flour, salt, oil, ½ cup of cheese, and mix thoroughly to combine. Cover with a towel and let dough rest for five minutes.
Working with moist hands, remove about 3 tbsps worth of dough and flatten them between your palms. Add 1 tablespoon of cheese in the middle, and top with a handful more dough, gently pressing to seal the cheese inside and form a patty about ¼ inch thick. If you’re after those perfectly shaped arepas, place each arepa ball between 2 sheets of wax paper or plastic wrap and flatten them to ¼ inch with a heavy cast iron pan. Repeat until you’re out of dough and cheese, transferring prepared arepas to a large platter.
Preheat your pan, griddle or cast iron pan to high heat. Season with oil or butter. Place the arepas in the pan and cook about 5 minutes on each side, until you achieve golden-brown colour and charring in spots.
To serve arepas, cut them in half and put your favourite toppings inside. Drizzle with Colombian pico de gallo and aji.