Arepas con Queso Recipe

Introduction

Arepas con Queso are a delicious and comforting Colombian treat made from pre-cooked cornmeal filled with gooey melted cheese. Crispy on the outside and soft inside, these cheesy arepas are perfect for breakfast, snacks, or a light meal.

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 cup 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 not be sticky and should feel like homemade play-dough. Cover the bowl 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 pieces. Roll each into a ball, then 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 cheese in the center of one dough circle, leaving a 1/2-inch border. Top with a second dough circle and seal the edges firmly, smoothing the sides to form a 1/2 inch thick disk. Repeat with remaining dough and cheese.
6. Step 6: To cook on the stove, heat oil in a large skillet over medium-low heat. If using butter, heat the skillet first then add butter and coat the surface.
7. Step 7: To cook on an electric griddle, preheat to 325ºF and spread butter evenly over the surface.
8. Step 8: Place the arepas on the skillet or griddle and cook, turning occasionally, for 4-5 minutes until golden brown. Flip and cook the other side for another 4-5 minutes until crispy and golden. Serve warm.

Tips & Variations

• Use a mix of cheeses like mozzarella and queso fresco for a richer flavor.
• If your dough cracks too much while shaping, wet your hands more frequently to keep it smooth.
• For extra flavor, serve with a dollop of guacamole, sour cream, or spicy salsa.

Storage

Store leftover arepas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy again. Avoid microwaving to keep the crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, while mozzarella melts well, you can substitute with cheddar, queso fresco, or a combination depending on your taste preferences.

Is masarepa the same as regular cornmeal?

No, masarepa is pre-cooked white cornmeal specifically used for arepas. Using regular cornmeal will result in a different texture and may not bind properly.

Arepas con Queso Recipe

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★★★★★

4.6 from 79 reviews

Delicious and cheesy Arepas con Queso, a traditional Venezuelan cornmeal patty filled with melted mozzarella cheese. These arepas are crispy on the outside, soft and cheesy on the inside, perfect as a snack, appetizer, or meal. Made from pre-cooked cornmeal combined with Cotija cheese, butter, and warm water, then stuffed with mozzarella and cooked on the stovetop or electric griddle to golden perfection.

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

Ingredients

Scale 1x2x3x

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 cups warm water (plus more if needed)

Filling and Cooking

• 2 cups shredded mozzarella cheese (8 ounces)
• 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 until combined.
2. Knead Dough: Knead the mixture into a smooth dough. It should feel like play-dough – not sticky. Cover with a kitchen towel and let rest for 10 minutes.
3. Check Dough Consistency: Flatten a small piece between your hands. If edges crack, the dough is too dry. Add warm water by tablespoon increments until pliable.
4. Form Dough Circles: With wet hands, divide dough into 8 equal pieces. Roll each into a ball, then pat into 5-inch diameter, ¼-inch thick circles.
5. Stuff Arepas: Place a couple of tablespoons of shredded mozzarella in the center of one dough circle, leaving a ½-inch border. Top with a second circle and seal edges firmly, smoothing to form a ½-inch thick disk. Repeat for all arepas.
6. Heat Cooking Surface: For stovetop, heat oil in a large skillet over medium-low heat. If using butter, add and spread it once skillet is warm. For electric griddle, heat to 325ºF and coat with butter.
7. Cook Arepas: Place arepas on the skillet or griddle. Cook for 4-5 minutes until golden brown, flipping carefully to cook the other side for 4-5 minutes. Ensure they are crispy and heated through.
8. Serve: Remove from heat and serve warm, optionally with additional butter or your favorite toppings.

Notes

• Use masarepa, the pre-cooked white cornmeal intended for arepas, for authentic texture.
• Adjust the water gradually; dough consistency is key for good arepas.
• Sealing the edges well prevents the cheese from leaking when cooking.
• Cooking on medium-low heat allows the arepas to cook through without burning the outside.
• Serve immediately for the best texture and melted cheese experience.

Keywords: Arepas con Queso, Venezuelan arepas, cheesy cornmeal patties, masarepa recipe, stuffed arepas