Colombian Arepas Con Queso Recipe

Gourmet Recipes for the Great Outdoors

 

Just because you’re enjoying the great outdoors doesn’t mean you can’t enjoy great food. For these adventurous locals, camping – whether it be in tents, RVs, or somewhere in between – is more than just an opportunity to relish nature’s splendor. It’s a way to use some seriously tasty food to bring together friends and family.

By Christina Cannon / Photography by Sarah Unger

 

Colombian Arepas with Huevos Pericos

 

Ingredients

For the arepas:

• 1 cup warm water
• 1 cup Doñarepa pre-cooked white cornmeal
• 1 cup mozzarella cheese, shredded
• 1 Tbsp. butter, plus more for spreading on top
• 1/2 tsp. salt
• Queso fresco, to taste

For the huevos pericos:

• 3 medium red tomatoes, chopped
• 5 green onions, sliced thin
• 1 Tbsp. butter, melted
• 1 Tbsp. olive oil
• 6 large eggs, beaten
• Kosher salt or adobo seasoning salt, to taste

 

Directions

For the arepas:

Mix water, cornmeal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between two sheets of plastic wrap. Flatten with a rolling pin to your desired thickness. Cut the dough into circles using a small plate, lip-down, through the plastic wrap. Remove the plastic wrap and excess dough. Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown. Add butter on top and queso fresco. Serve immediately.

For the huevos pericos:

In a bowl, combine tomatoes, green onions, and butter and set aside. Heat olive oil in pan over medium heat and add beaten eggs. Season with salt and cook for a few minutes. Fold in tomato and green onion mixture, stirring occasionally until eggs are fully cooked. Serve next to arepas with a nice cup of Colombian coffee. Serves 4-5.

 

 

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