Low Sodium Cheese-Filled Arepas
Discover a heart-healthy twist on a Latin American favorite with this recipe for Low Sodium Cheese-Filled Arepas. These golden, crispy corn cakes are made with pre-cooked white cornmeal and filled with a luscious blend of unsalted mozzarella and farmer's cheese (or queso fresco), keeping them deliciously savory without the extra salt. Perfectly seasoned with just a hint of black pepper and optionally garnished with fresh cilantro, these arepas offer a guilt-free indulgence for family dinners or snack time. Easy to make in under 40 minutes, they’re pan-fried to perfection, creating a lightly crisp exterior that gives way to a melty cheese center. Ideal for those looking to reduce sodium without sacrificing flavor, this recipe is a satisfying addition to your low-sodium meal rotation.
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Recipe Information
Ingredients
- 2 cups Pre-cooked white cornmeal (harina PAN)
- 2.5 cups Water
- 2 tablespoons Unsalted butter
- 1 cup Unsalted mozzarella cheese, shredded
- 1 cup Unsalted farmer's cheese (or queso fresco), crumbled
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
In a large mixing bowl, combine the pre-cooked white cornmeal and ground black pepper.
Gradually add the water to the cornmeal mixture while stirring with a wooden spoon or by hand to prevent lumps. Continue mixing until a smooth and manageable dough forms.
Melt the unsalted butter and add it to the dough mixture, combining thoroughly.
Divide the dough into 12 equal portions and shape each into a ball. Flatten each ball into a disk approximately 1/2 inch thick using your palms.
In a small bowl, mix the shredded mozzarella cheese and crumbled farmer's cheese together.
Take a dough disk in your hand, make a small indentation in the center, and add about 1 tablespoon of the cheese mixture. Close the edges of the disk to enclose the cheese, then reshape it back into a thick disk.
Heat the vegetable oil in a non-stick skillet over medium heat.
Cook the arepas in batches, ensuring not to overcrowd the skillet. Cook each arepa for about 5 to 7 minutes on each side, until golden brown and crispy.
Once cooked, remove the arepas from the skillet and place them on a plate lined with paper towels to remove excess oil.
Optionally, sprinkle with freshly chopped cilantro before serving for added flavor.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.6 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2142 mg | 165% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
