Cheese Arepas

Preheat oven to 200°F.

In large bowl, whisk together Masarepa and salt. Mix in 1 cup quesadilla cheese. Using fingertips, work 3 tbsp. butter into mixture until incorporated and sandy in texture. Stir in 1 cup warm water. Stir until a soft, moist ball of dough forms; if needed, add more warm water. Cover and let rest for 10 minutes.

Divide dough into 8 balls. Using wet hands, flatten each ball into a disk about 1/2-inch thick (keep remaining balls covered so they don’t dry out). Add 2 tbsp. remaining cheese to center of each disk. Pinch edges together to seal in cheese and shape into round bundles. Reshape into 1/2-inch disks, each about 3 inches in diameter. Arrange on parchment paper–lined baking sheet.

In large skillet set over medium heat, melt 1 tbsp. butter. In batches, cook arepas, flipping halfway through the cooking time, for 6 to 7 minutes or until golden brown, wiping skillet clean and adding more butter as needed. Transfer arepas to preheated oven. Serve warm.

Note: If desired, add shredded cooked pork or beef to cheese filling.