Stuffed Colombian Arepas

Ingredients

• 2 cups masarepa

• 2 ounces (about 1/2 cup) finely crumbled queso fresco

• 1 cup water, plus more as necessary

• 1 teaspoon vegetable oil

• Kosher salt

• 1/2 pound mozzarella or other good melting cheese, sliced or grated

• 2 teaspoons butter

Directions

1. Preheat oven to 325°F
2. Combine masarepa, water, and vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms. If the edges crack, knead in more water, 1 tablespoon at a time, until dough is supple and smooth but not sticky. Season dough to taste with salt.
3. Cover and set aside for 5 minutes.
4. Divide dough into 8 even pieces and roll into balls.
5. Flatten each ball down to a disk about 5 inches in diameter and 1/4-inch thick.
6. Place 1/4 of cheese into center of one disk, leaving a 1/2-inch gap all around.
7. Place a second disk on top and carefully seal the edges all around, trying to remove as much air from the center as possible.
8. Use one hand to shape the edges of the arepa so that it is an even round disk.
9. Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat.
10. Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer. 
11. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer.
12. Serve immediately.