Arepas con Queso Recipe

Introduction

Arepas con Queso are delicious Colombian cornmeal cakes stuffed with melted cheese, perfect for a comforting snack or a light meal. Crispy on the outside and soft inside, these cheesy treats are simple to make and irresistibly tasty.

Ingredients

• 2 cups masarepa (pre-cooked white cornmeal)
• 1/2 teaspoon sea salt or Kosher salt
• 1/2 cup Cotija cheese, finely crumbled
• 1 tablespoon butter (softened)
• 1 1/4 cups warm water (plus more if needed)
• 2 cups shredded mozzarella cheese (8 ounces)
• Oil or butter for cooking

Instructions

1. Step 1: In a medium bowl, combine the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water.
2. Step 2: Knead the mixture until a smooth dough forms. It should feel like homemade play-dough—not sticky. Cover with a kitchen towel and let rest for 10 minutes.
3. Step 3: Test the dough by flattening a small piece between your palms. If the edges crack, add water, one tablespoon at a time, until pliable.
4. Step 4: With lightly wet hands, divide the dough into 8 equal balls. Pat each ball into a 5-inch diameter circle about 1/4 inch thick.
5. Step 5: Place a couple of tablespoons of shredded mozzarella in the center of one circle, leaving a 1/2-inch border. Top with another dough circle and seal the edges by pressing them together, smoothing to form a disk about 1/2 inch thick. Repeat with remaining dough and cheese.
6. Step 6: To cook on the stovetop, heat oil in a large skillet over medium-low heat. If using butter, heat the skillet first, then add butter and spread to coat.
7. Step 7: Alternatively, heat an electric griddle to 325ºF and spread butter to coat the surface.
8. Step 8: Place the arepas on the skillet or griddle and cook for 4–5 minutes, moving occasionally, until golden brown. Flip and cook the other side for 4–5 minutes until golden and crispy. Serve warm.

Tips & Variations

• Use different cheeses like queso fresco or Monterey Jack for varied flavors.
• If the dough feels too sticky, sprinkle a little more masarepa to adjust consistency.
• Try adding finely chopped herbs or spices to the dough for an extra flavor boost.
• For a crispier crust, finish cooking the arepas in a preheated oven at 375ºF for 5–7 minutes after skillet cooking.

Storage

Store cooked arepas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven until warmed through and crispy again. The dough can be wrapped tightly and refrigerated for 1 day before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cornmeal instead of masarepa?

Regular cornmeal does not have the same texture and will not absorb water the same way as masarepa. For the best results, use pre-cooked masarepa specifically made for arepas.

Can I freeze arepas after cooking?

Yes, cooked arepas freeze well. Let them cool completely, then wrap individually and place in a freezer bag. Reheat in a skillet or oven from frozen until warmed through.

Arepas con Queso Recipe

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★★★★★

4.6 from 116 reviews

Arepas con Queso are delicious, traditional Venezuelan and Colombian cornmeal cakes filled with rich mozzarella cheese and a hint of tangy Cotija. These golden, crispy on the outside yet soft and cheesy inside treats are perfect for breakfast, snacks, or as a satisfying light meal. Made from pre-cooked white cornmeal, they are easy to prepare on the stovetop or an electric griddle, delivering authentic Latin American flavors right in your kitchen.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 arepas 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups masarepa (pre-cooked white cornmeal)
• 1/2 teaspoon sea salt or Kosher salt
• 1/2 cup Cotija cheese, finely crumbled
• 2 cups shredded mozzarella cheese (8 ounces)

Wet Ingredients

• 1 tablespoon butter (softened)
• 1 1/4 cups warm water (plus more if needed)

For Cooking

• Oil or butter for cooking

Instructions

1. Combine Ingredients: In a medium bowl, mix the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water together until evenly incorporated.
2. Knead the Dough: Knead the mixture well until a smooth dough forms. It should have a consistency like homemade play-dough—not sticky. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes to hydrate fully.
3. Adjust the Dough Consistency: Test the dough by flattening a small portion in your hand. If the edges crack, it’s too dry. Add warm water one tablespoon at a time, kneading after each addition, until the dough is pliable and holds together without cracks.
4. Form Dough Balls: With lightly wet hands, divide the dough into eight equal portions. Roll each into a ball, then gently pat it into a 5-inch diameter circle about ¼ inch thick.
5. Add Cheese Filling: Take one circle and place a couple of tablespoons of shredded mozzarella in the center, leaving a 1/2-inch border around the edges. Place a second dough circle on top and carefully seal the edges by pressing and smoothing between your palms to form a 1/2 inch thick disk. Repeat for remaining dough and cheese.
6. Heat Cooking Surface: If using a skillet, warm the oil over medium-low heat. For butter, heat skillet first and then add butter, coating the surface evenly. If using an electric griddle, preheat to 325ºF and spread butter over the surface.
7. Cook Arepas: Place the arepas on the skillet or griddle. Cook, moving them occasionally, for 4-5 minutes or until golden brown on one side. Flip and cook another 4-5 minutes until the other side is also golden brown and crispy. The cheese inside should be melted.
8. Serve Warm: Remove from heat and serve your arepas con queso immediately, optionally with extra butter or toppings of your choice.

Notes

• If the dough feels too sticky, add a little more masarepa, a tablespoon at a time.
• Use warm water to help hydrate the cornmeal properly for a smooth dough.
• For a crispier crust, cook on a slightly lower heat for a longer time without burning.
• These arepas can be served with avocado, crema, or hot sauce for extra flavor.
• Leftover arepas can be reheated on a skillet or griddle to restore crispness.

Keywords: Arepas, Arepas con Queso, Venezuelan Arepas, Colombian Arepas, Cornmeal Cakes, Venezuelan Cheese Arepas, Latin American Recipes