Blackened Queso De Freir Arepas

Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Cut the queso into 8 equal-sized slices. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Halve the tomatoes.

In a large pan (nonstick, if you have one), combine the onion, sugar, vinegar, a big pinch of salt and ½ cup of water. Heat to boiling on high. Cook, occasionally swirling the pan, 2 to 4 minutes, or until the liquid has reduced in volume by about half and the onion is bright pink. Transfer the pickled onion and pickling liquid to a heatproof bowl and set aside. Carefully rinse and dry the pan.

In a medium bowl, combine the masarepa and 2 cups of warm water; season with salt and pepper. Stir to form a stiff dough. Transfer to a clean, dry work surface. Using your hands, knead the dough for 20 to 30 seconds, or until smooth. Using wet hands, form the kneaded dough into 8 equal-sized balls; flatten each ball with your palm to a ½-inch-thick round. In the pan used to pickle the onion, heat a thin layer of oil on medium-high until hot. Working in batches if necessary, add the arepas and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Carefully wipe out the pan.

Season the queso slices with salt, pepper and the smoked paprika on all sides. In the pan used to cook the arepas, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned queso slices and cook 2 to 4 minutes per side, or until blackened and crispy. Remove from heat and set aside in a warm place.

In a medium bowl, combine the Mexican crema and the juice of the remaining lime wedges; season with salt and pepper to taste. Arrange the cooked arepas on a serving dish. Divide the lime crema between the cooked arepas. Top each with a blackened queso slice, some of the pickled onion (reserve the pickling liquid) and a pinch of the cilantro.

In a large bowl, combine the arugula, avocado, cucumber, tomatoes, remaining pickled onion (reserve the pickling liquid) and remaining cilantro. Add 1 to 2 tablespoons of the reserved pickling liquid and a drizzle of olive oil. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Serve the finished arepas with the salad on the side. Enjoy!