Name: Cheese Corn Cake Filling
Total time: PLACEHOLDER
Cuisine: Central & South AmericanLatin America & Caribbean
Ingredients: 8 ounces Monterey Jack cheese , shredded (about 2 cups); 4 ounces queso fresco , crumbled (about 1 cup) (see note); 2 tablespoons minced fresh cilantro leaves; 2 scallions , sliced thin; 1 tablespoon juice from 1 lime; 1/4 teaspoon chili powder

Why This Recipe Works

We made arepa doughs that were too dry and crumbly and too wet and sticky before we hit upon the right formula of masarepa and hot water for our arepa recipe. To combat the denseness of the dough, we looked to an untraditional ingredient—baking powder. We found that 1 teaspoon of baking powder lightened up the dough slightly without turning it fluffy. The dough’s corn flavor was greatly improved by the addition of 1 teaspoon of salt to our arepa recipe, but we decided against using eggs, milk, or cheese since we expected our fillings to be sufficiently tasty and rich.

Before You Begin

The filling can be made while the arepas (see related recipe) are in the oven. If you can't find queso fresco, either feta or farmer's cheese makes a good substitute.

Instructions

Mix all ingredients together and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed. (The filling can be refrigerated for up to 2 days.)