Arepas con Queso Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 arepas 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Venezuelan
Ingredients
Scale
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
- Combine Ingredients: In a medium bowl, mix the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water until combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zestywithzane.com/arepas-con-queso-recipe/
