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Arepas con Queso Recipe

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4 from 90 reviews

Arepas con Queso is a classic Venezuelan and Colombian dish featuring cornmeal cakes stuffed with melted mozzarella cheese. These savory corn cakes are crispy on the outside and soft and cheesy on the inside, making for a deliciously comforting snack or meal. Made with pre-cooked white cornmeal called masarepa, these arepas are easy to prepare on the stovetop or griddle and served warm with optional butter for added richness.

  • Total Time: 30 minutes
  • Yield: 8 arepas

Ingredients

Arepa Dough

  • 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 cup warm water, plus more if needed

Filling

  • 2 cups shredded mozzarella cheese (8 ounces)

For Cooking

  • Oil or butter for cooking

Instructions

  1. Combine ingredients: In a medium bowl, mix together the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water until a rough dough forms.
  2. Knead dough: Knead the dough until smooth and pliable, resembling the consistency of homemade play-dough. Cover the bowl with a kitchen towel and allow it to rest for 10 minutes.
  3. Adjust dough consistency: Test the dough by flattening a small piece between your palms; if edges crack, the dough is too dry. Add warm water one tablespoon at a time until the dough is soft and elastic.
  4. Divide and shape: With lightly wet hands, divide the dough into 8 even balls. Pat each ball into a 5-inch diameter circle about 1/4-inch thick.
  5. Assemble arepas: Place 2 tablespoons of shredded mozzarella cheese in the center of one dough circle, leaving a 1/2-inch margin. Top with another circle and seal edges, pressing gently to form a 1/2 inch thick disk. Repeat with remaining dough and cheese.
  6. Heat cooking surface: Heat oil in a large skillet over medium-low heat or heat an electric griddle to 325ºF. If using butter, add it once the skillet or griddle is hot and spread to coat the surface.
  7. Cook arepas: Place arepas on the skillet or griddle. Cook for 4-5 minutes until golden brown, flipping occasionally to ensure even browning. Flip and cook for another 4-5 minutes until crispy and cooked through.
  8. Serve warm: Remove arepas from heat and serve warm. Optionally, top with extra butter for added flavor and richness.

Notes

  • Masarepa is a dehydrated cooked white or yellow cornmeal different from regular cornmeal; it’s essential to use masarepa to get the right texture.
  • Do not substitute masa harina, as it does not yield the same texture for arepas.
  • If your dough is dry and crumbly, gradually add warm water until it reaches a pliable consistency similar to play-dough.
  • Wet your hands before shaping the dough balls to prevent sticking.
  • Shaping arepas is easy and similar to playing with play-dough, so don’t be intimidated!
  • You can cook the arepas on a heat-safe griddle, non-stick skillet, or cast iron skillet for best results.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Venezuelan

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