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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/arepas-con-queso-recipe/