2 cups pre-cooked white corn meal, such as P.A.N.
4 ounces part-skim mozzarella, cut into 8 cubes
1/4 cup vegetable oil, or as needed
You can skip the cheese and make plain arepas to stuff with your favorite fillings, such as shredded beef or pork or avocado and beans. Form patties that are 3-inches wide and 1/2-inch-thick and cook according to directions. When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Then stuff with the fillings of your choice.