cuban

Creamy Corn and Cheese Arepas with Tomato Onion Salad

Name: Creamy Corn and Cheese Arepas with Tomato Onion Salad
Yield: 1 serving
Cuisine: cuban
Ingredients: 90 g precooked cornmeal (masarepa); 200 g warm water; 70 g mozzarella cheese, grated; 12 g olive oil; 180 g tomato, diced; 40 g red onion, thinly sliced; 15 g lime juice; 1 g kosher salt; 0.5 g black pepper

This pan-fried dish pairs mozzarella cheese, grated with tomato, diced, red onion, thinly sliced and precooked cornmeal. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Gluten free Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

83 g Carbohydrates

26 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

90g precooked cornmeal (masarepa) 333 kcal
200g warm water 0 kcal
70g mozzarella cheese, grated 196 kcal
12g olive oil 106 kcal
180g tomato, diced 32 kcal
40g red onion, thinly sliced 16 kcal
15g lime juice 5 kcal
0.5 tsp (1g) kosher salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

precooked cornmeal (masarepa)warm waterkosher salt
In a bowl, mix precooked cornmeal, salt, and warm water until a soft dough forms. Rest 5 minutes.
mozzarella cheese
Fold in grated cheese. Shape into 2 thick patties.
olive oil
Heat olive oil in a nonstick skillet over medium. Cook arepas 4 to 5 minutes per side until crisp and deeply golden. Cover for the last 2 minutes so centers heat through.
tomatored onionlime juicekosher salt
Mix tomato, red onion, lime juice, and a pinch of salt for a quick salad.
warm watertomatored onion
Split or top the arepas and pile on the tomato onion salad. Serve warm.