Name: Arepas con Queso Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Venezuelan
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), plus more for cooking; 2 cups shredded mozzarella cheese (8 ounces); 1 1/4 cup warm water (plus more if needed); Oil or butter for cooking

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Introduction

Arepas con Queso are a delicious Venezuelan and Colombian treat featuring crispy corn cakes filled with melted cheese. They are simple to make and perfect for breakfast, snacks, or a satisfying meal any time of day.

A close-up view of round arepas with a golden brown crispy outer layer and a soft white inside. One arepa is broken open, showing stretchy, melted white cheese inside connecting the two halves. A dollop of white butter rests on top of the broken arepa. The arepas are on brown parchment paper, with a few green parsley leaves peeking from the top left corner, all set against a white marbled surface. Coarse salt is sprinkled lightly on the arepas and paper photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water.
Step 2: Knead the mixture until a smooth dough forms. It should have the consistency of homemade play-dough and not be sticky. Cover the bowl with a kitchen towel and let it rest for 10 minutes.

Step 3: Flatten a small piece of dough between your palms to check consistency. If the edges crack, add water one tablespoon at a time until pliable.
Step 4: With lightly wet hands, divide the dough into 8 even pieces. Roll each into a ball, then pat each ball into a 5-inch diameter circle about ¼ inch thick.
Step 5: Place a couple of tablespoons of shredded mozzarella cheese in the center of one circle, leaving a 1/2-inch border. Top with a second dough circle and seal the edges, smoothing to form a disk about 1/2 inch thick. Repeat for remaining dough and cheese.

Step 6: To cook on the stove top, heat oil in a large skillet over medium-low heat. If using butter, heat skillet first and then add butter, spreading to coat.
Step 7: To cook on an electric griddle, preheat to 325ºF, add butter, and spread it around to coat the surface.
Step 8: Place the arepas on the skillet or griddle. Cook, moving occasionally, for 4-5 minutes until golden brown. Flip and cook another 4-5 minutes until golden and crispy. Remove and serve warm, optionally topped with additional butter.

Tips & Variations

If you prefer a different cheese, try white cheddar or Monterey Jack for a variation in flavor and meltiness.
For extra crispiness, finish cooking the arepas briefly under a broiler, watching closely to avoid burning.
Adding finely chopped herbs like cilantro or oregano into the dough can add a fresh twist.

Keep your hands slightly wet while shaping to prevent sticking.

Storage

Store cooked arepas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore crispiness, or warm them in an oven set at 350ºF for about 10 minutes. Avoid microwaving as it can make them soggy.

How to Serve

A pair of woman's hands holds a brown oval bowl with white and black dots, filled with four golden-brown arepas stacked in a slightly overlapping way, each arepa round and thick with a lightly crispy, toasted surface showing uneven browning and soft edges. Next to the bowl is a piece of butter on a wooden spatula resting on brown parchment paper, with some fresh green cilantro leaves scattered on a white marbled surface around the bowl. In the background, there is a clear glass filled with light brown liquid. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is masarepa and where can I find it?

Masarepa is a pre-cooked white cornmeal used for arepas and other Latin American dishes. It is different from regular cornmeal because it’s precooked, so it just needs to be hydrated for dough. You can find it in Latin American grocery stores or online under brands such as P.A.N. or Goya.

Can I make these arepas without cheese inside?

Yes, you can make plain arepas without filling or stuff them with other ingredients like beans, avocado, or meats. The cheese filling adds a delicious melty center, but arepas are versatile and can be enjoyed in many ways.