Arepa con Queso

Ingredients

• 6 oz Longaniza, sliced

• 8 oz La Morenita Queso Fresco, sliced

• 8 oz La Morenita Queso Panela, sliced

• Galletas Latino crackers

• Cubed guava paste

• 1 bowl guacamole or refried beans

• 1/2 cup pickled red onions

• Mango or pineapple, crinkle-cut

• Plantain chips (long-cut, mariquitas-style)

Directions

1. Add cornmeal, salt, and shredded La Morenita Queso Panela to a medium/large bowl. Whisk to combine

2. In a saucepan, heat water, and butter until scalded (steaming but not boiling). Turn off heat

3. Add the hot water mixture to the cornmeal mix. Stir with a wooden spoon until combined, then let sit 5 minutes

4. Preheat griddle to medium-low (about 350°F). Grab a handful of dough (about 1/3 cup, rounded) and form into a 5-inch patty. Add a pinch of shredded La Morenita Queso Quesadilla to the center and fold the edges over to envelope the cheese, forming a ball. Repeat to make 10 balls.

5. Flatten each ball into a 4-5 inch patty, smoothing edges if cracked. Place onto griddle. Cook until both sides develop dark spots and firm up, about 4 minutes per side

6. Let cool 3 minutes, then serve hot