Ingredients

• 2 cups Pre-cooked white cornmeal (P.A.N. or similar)
• 2.5 cups Warm water
• 1 teaspoon Salt
• 1 tablespoon Melted butter or olive oil (optional, for richness)
• 1.5 cups Shredded cheese (mozzarella, Monterey Jack, or a blend)
• 2 tablespoons Vegetable oil (for cooking)

Instructions

1. 1

   In a large bowl, combine the warm water and salt. Gradually add the pre-cooked cornmeal, mixing with your hands until a soft, pliable dough forms.

2. 2

   Add the melted butter or olive oil (if using) and continue to knead for 2-3 minutes until the dough is smooth and uniform, without lumps. Let it rest for 5 minutes.

3. 3

   Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/2 inch thick and 3-4 inches in diameter.

4. 4

   Create an indentation in the center of four of the discs and fill generously with shredded cheese. Place another plain disc on top and carefully seal the edges, pressing firmly to enclose the cheese completely. Alternatively, you can mix some cheese directly into the dough.

5. 5

   Heat vegetable oil in a large skillet or griddle over medium heat.

6. 6

   Place the arepas in the hot skillet, ensuring not to overcrowd. Cook for 5-7 minutes per side, or until golden brown and crispy, and the cheese is melted and gooey inside.

7. 7

   Remove arepas from the skillet and place on a wire rack or paper towels to drain any excess oil.

8. 8

   Serve immediately while hot, allowing the melted cheese to shine.