Plantain Arepas

Try these delicious sweet plantain arepas stuffed with mozzarella cheese, made with four ingredients. Without corn flour, you will love it!

Prep Time2

Cook Time20

Cooling Time10

Total Time32

Course: Breakfast

Cuisine: Latin

Servings: medium size arepas

Calories: 166kcal

Remove the tips to the plantain and cut it in 4 pieces. Then cut lengthwise each section. The cut makes it easy to remove the peel (photo 1).
In the pot, add water and the plantain pieces. Boil for 10 - 15 minutes (photo 2), or until they are soft. You can verify it by using a small knife. It should quickly enter and exit the plantain. Remove from the pot and let it cool for 5 minutes.
Remove the peel and mash with a fork or a potato masher.
Add the oat flour and mix until incorporated (photo 3).
Divide the mixture into four parts (photo 4) and then form into balls. Make a small hole in the middle and stuff with the mozzarella cheese. Form a ball again and then flatten into the arepa shape. Continue this same process with the remaining dough.
In a frying pan or skillet, over medium heat, add the olive oil or butter if you prefer. Brown each side of the arepa for 5 minutes (photos 5 and 6). You can also use some spray oil.
Serve and enjoy!

Substitutions:

Mozzarella Cheese: You can use any type of cheese you like. I prefer using cheese that melts quickly. You can also use fresh cheese. In this case, I would recommend that you mix the cheese in the mixture and then form the arepas.
Oat Flour: I prefer oats because it is easy and has a little more fiber. But you can use whatever flour you have on hand. It is also good with pre-cooked cornmeal. This flour will give the dough a crispier texture like traditional corn arepa.