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

 

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.

 

Ana Garcia and family camping

Ana Garcia, Ooltewah

 

Colombian Arepas with Huevos pericos

Colombian Arepas with Huevos Pericos

Ana Garcia
How to make Colombian Arepas con Queso and Huevos Pericos while camping
Course Breakfast
Cuisine Colombian, Hispanic, Latin
Servings 4 people

Equipment

  • Large bowl
  • Plastic wrap
  • Rolling Pin
  • Small plate or saucer
  • Griddle
  • Medium bowl
  • Pan

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
  • ½ 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

Instructions
 

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.
Keyword arepas, arepas con queso, cheese arepas, cheese bread, colombian arepas, eggs, huevos pericos, mozzerella, onions, queso fresco, ro tel tomatoes
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