Arepas con Queso Recipe
Introduction
Arepas con Queso are a delicious Colombian and Venezuelan treat featuring crispy cornmeal pockets stuffed with melted cheese. They make a perfect snack or light meal that’s both comforting and easy to prepare at home.
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
- 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—neither sticky nor dry. Cover with a kitchen towel and let rest for 10 minutes.
- Step 3: Test the dough by flattening a small piece in your palm. If the edges crack, the dough is too dry; add water one tablespoon at a time until pliable.
- Step 4: With lightly wet hands, divide the dough into 8 equal pieces. Roll each into a ball, then flatten into a 5-inch circle about 1/4 inch thick.
- 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 circle and seal edges by pressing gently between your palms. Smooth the edges into a disk about 1/2 inch thick. Repeat with all pieces.
- Step 6: To cook on the stovetop, heat oil in a large skillet over medium-low heat. If using butter, heat the skillet first then add butter and coat the surface.
- Step 7: For an electric griddle, preheat to 325ºF and spread butter evenly across the surface.
- Step 8: Place arepas on the skillet or griddle and cook for about 4-5 minutes, moving occasionally, until golden brown. Flip and cook another 4-5 minutes until crispy and golden. Remove and serve warm.
Tips & Variations
- For a richer flavor, mix in sharp cheddar or Monterey Jack instead of mozzarella.
- Add a pinch of cumin or smoked paprika to the dough for a subtle spice twist.
- If you want gooier filling, increase the mozzarella by 1/2 cup.
- To keep arepas warm while cooking batches, place on a baking sheet in a low oven (around 200ºF).
Storage
Store leftover arepas in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or griddle over medium heat until warmed through and crisp again. They can also be frozen for up to 1 month; thaw in the fridge overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is masarepa and can I substitute it?
Masarepa is pre-cooked white cornmeal commonly used for arepas. It’s different from regular cornmeal because it’s precooked and finer. For best results, use masarepa labeled for arepas or harina precocida de maíz. Substituting with regular cornmeal may result in different texture and cooking times.
Can I bake arepas instead of cooking on the stove?
Yes, you can bake arepas at 375ºF for about 15-20 minutes, flipping halfway through. However, stovetop cooking or griddling gives the classic crispy crust that makes arepas special.
PrintArepas con Queso Recipe
Arepas con Queso are traditional Venezuelan and Colombian cornmeal cakes stuffed with melted mozzarella cheese. Made with pre-cooked white cornmeal and a blend of cheeses, these crispy-on-the-outside, soft-on-the-inside arepas are a delightful savory snack or meal that can be quickly cooked on the stovetop or an electric griddle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 arepas 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Venezuelan / Colombian
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups masarepa (pre-cooked white cornmeal)
- 1/2 teaspoon sea salt or Kosher salt
- 1/2 cup Cotija cheese, finely crumbled
Wet Ingredients
- 1 tablespoon butter (softened) plus additional for cooking
- 1 1/4 cups warm water (plus more if needed)
Filling
- 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 together.
- Knead Dough: Knead the mixture until a smooth dough forms with a consistency similar to homemade play-dough. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
- Adjust Dough Consistency: Flatten a small piece of dough between your palms; if edges crack, the dough is too dry. Add water one tablespoon at a time until the dough is pliable and smooth.
- Shape Dough Balls: With lightly wet hands, divide the dough into 8 equal portions. Roll each into a ball, then flatten into 5-inch diameter circles about ¼ inch thick.
- Stuff Arepas: Place a couple of tablespoons of shredded mozzarella cheese in the center of one dough circle, leaving a ½ inch border. Top with a second circle and seal edges by pressing and smoothing to form a disk about ½ inch thick. Repeat for remaining dough and cheese.
- Heat Cooking Surface: For stovetop cooking, heat oil in a large skillet over medium-low heat, or if using butter, add it once pan is hot and spread to coat. For electric griddle, preheat to 325ºF and spread butter to coat the surface.
- Cook Arepas: Place the stuffed arepas on the skillet or griddle, cooking each side for 4-5 minutes until golden brown and crispy. Flip carefully to avoid breaking the seal.
- Serve Warm: Remove cooked arepas from heat and serve immediately, optionally with additional cheese or accompaniments.
Notes
- Use warm water to help the dough come together more easily.
- Ensure the dough is not too dry or it will crack during shaping.
- Adjust cooking heat as needed to prevent burning while ensuring the inside cheese melts properly.
- Arepas can be served for breakfast, lunch, or snacks.
- Leftover arepas can be reheated on a skillet to regain crispness.
Keywords: arepas, venezuelan arepas, colombian arepas, stuffed arepas, cornmeal cakes, mozzarella cheese, snack recipe, vegetarian snack
