Cassava Cheese Arepas
These Cassava Cheese Arepas (Arepas de Yuca con Queso) are seared patties made with pre-boiled cassava and mozzarella cheese. They are popular in Colombian and Venezuelan cuisines, very versatile and can be eaten for breakfast, lunch or dinner.
You can either use frozen or fresh yucca for this recipe. If using fresh yuca, peel and cut it into smaller rounds before boiling it.
HOW TO BOIL CASSAVA (YUCA):
Place yuca in a large saucepan and add hot water to cover by 2 inches. Add salt to taste.
Bring to a boil over medium-high heat; reduce heat to medium and simmer until yuca splits open and is soft throughout, 30 to 45 minutes, depending on thickness of yuca (and whether the yuca you are using is fresh or frozen). Make sure to remove any of the long “branchy” veins in the yuca.
You can serve these Cassava Cheese Arepas with Hogao or fresh guacamole on top, they are simply irresistible! The outside is crispy and golden, while the middle stays wonderfully moist. These Arepas de Yuca con Queso are delicious as a side dish or paired with hot chocolate for breakfast or an afternoon snack. They are also kid approved. I hope you love them!
1 lb boiled cassava (yuca) - see how to boil yuca above.
1/2 cup shredded mozzarella cheese
Salt to taste
Avocado oil for searing arepas
Mash the yuca with a potato masher or a fork until smooth. Add the shredded cheese and salt to taste. Let the mixture stand for a few minutes.
Divide the yucca mixture into golf-sized balls with your hands. Rub your hands with some avocado oil and shape the dough into patties, about 1-in thick.
Once the patties are ready, heat a nonstick pan over medium heat and add the avocado oil. Place the arepas in the hot pan, and sear for about 3 minutes on each side, until a crust forms or they are golden brown.
Note: Sear 2 or 3 arepas at the time and add avocado oil for each batch.
Having grown up in Colombia, arepas are something I love and crave! Here are other arepa recipes I have created, these are made with corn flour: