Corn arepas stuffed with melted cheese are a Venezuelan staple that crisps beautifully in a hot pan. This shelf gives you dinner in the time it takes to make a salsa and brown the arepas golden on each side.

Serves 2. 25 minutes, 20 at the stove.

About 260 calories a serving, 6 g protein, 11 g carbohydrate, 22 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

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1. Dice 2 medium tomatoes, mince 1/4 medium onion and 1 garlic clove, and chop a handful of fresh cilantro. Toss together with a pinch of salt and pepper and set aside to marinate.
2. Heat 2 tablespoons oil in a skillet over medium-high heat until the surface shimmers. Lay both arepas flat in the pan and cook for 4 to 5 minutes until the bottom is golden and crisp, watching the edges darken.5 min
3. Flip each arepa carefully with a spatula and cook the second side for 4 to 5 minutes until it matches the first side and the cheese inside feels soft when gently pressed.5 min
4. Transfer the arepas to plates, spoon the tomato salsa over and around them, and serve at once.

Note Swap fresh cilantro for lime juice if you prefer brightness without herbs. Leftover arepas keep refrigerated for three days and reheat in a dry pan until warm through. Serve with a simple green salad or avocado slices on the side to stretch the meal.