Arepas con Queso

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  • Arepas con queso are savory, cheese filled corn cakes cooked on a griddle. This South American treat is delicious with any meal!

    close up of arepas with one cut in half

    Arepas con queso are crispy on the outside, tender and cheesy on the inside, sooo satisfying to eat and so easy to make! Your family is going to love making – and eating – these arepas!

    What are arepas?

    Arepas are soft cornmeal cakes that originated hundreds of years ago in the areas that now make up Columbia, Venezuela and Panama. They are eaten as a daily food staple, with any meal. They are like a mix of a thick corn tortilla with a grilled cheese sandwich. 

    overhead serving plate of arepas

    Just like any food that spans multiple areas, there are different versions of arepas. Venezuelan arepas tend to be smaller and thicker and are more likely to be stuffed with meats and beans. Colombian arepas are sweeter, thinner, can be stuffed with cheese, and piled with toppings. Arepas can be cooked on a griddle, deep fried, or even boiled.

    Ingredients

    You do need some specific ingredients for this recipe. Please note – specific ingredients that might be new to you doesn’t necessarily mean scary and crazy and hard to find. It just means new. 

    • Precooked White Cornmeal. This is different from just regular cornmeal, it needs to be precooked cornmeal that is dehydrated. It is often called “masarepa” or “harina precocida” or “masa al instante”. Seeing words on the packaging that include precooked or instant are clues that you have the right thing. Don’t confuse it with “masa harina”, which is a different type of cornmeal you use to make tamales. They are different types of cornmeal that are made with different processes and have different textures and tastes. Make sure you get the right kind, you can’t substitute here! Popular brands are Goya or P.A.N.
    • Soft Melting Cheese – You will use shredded cheese both in the dough of the arepa but also to stuff in the middle. You can use mozzarella or a “mexican blend” of melting cheeses that are sold pre-shredded in the grocery store. Mozzarella is also an acceptable replacement. 
    • Cotija cheese – This is an aged, crumbly cheese that is sold in a white wheel. It has a salty and milky flavor that kind of resembles a cross between feta and parmesan cheese. Find this in the speciality cheese section of your local grocers. You can also substitute queso fresco.
    • Butter – You will use melted butter in the recipe to make the dough, but you also need some butter to grease the skillet with for cooking. Unsalted butter works best here.
    • Warm water – Warm tap water will help you make the dough.
    • Salt – use regular table salt or kosher sea salt. 
    browned cheese arepas on a serving plate

    How to Make Arepas

    These arepas are so easy to make, which means you can easily make them any time!

    1. Make the dough. Whisk together the cornmeal, salt and both cheeses. Stir in the water and butter until a soft dough forms. If the dough cracks and feels dry when you work it, add a little more water.
    2. Let sit. Cover the bowl with a kitchen towel and allow it to sit for ten minutes.
    how to make arepa dough
    1. Knead and divide. Knead the dough for a few minutes until it is smooth and soft. Then divide the dough into 16 equal balls. Pat each ball of dough into a circle.
    2. Fill with cheese. Place a few tablespoons of shredded cheese in the middle of the patty. Fold and wrap the dough around the cheese, ensuring all the cheese is well sealed inside.
    how to stuff arepas step-by-step images
    1. Cook. In a hot skillet, place a small pad of butter on the skillet and spread it around to coat the surface. Place the arepas on the skillet and cook for 5 minutes on each side.
    2. Cool and enjoy. Transfer the arepas to a wire rack to cool while you continue cooking the rest. This prevents steam from building up and making them soggy. Then enjoy!

    How to Stuff an Arepa

    To stuff an arepa with fillings, simply use a thin serrated knife to slice ⅓ of the way through the corn cake. Use the knife tip to then cut downwards in the center to form a pocket. 

    Make sure you wipe down your knife in between each cut.

    Ideas for fillings:

    stack of arepas ready to be eaten

    Serving and Storage

    If you end up with leftovers, no worries! Leftover fried arepas can be stored in a sealed container in the fridge for up to 3 or 4 days.

    To reheat leftover arepas, you can put them in a 350F oven or toaster oven for about 10 minutes. You can also reheat them in the microwave, but you lose a little of the crispy and tender texture this way.

    Arepas are so versatile and work well in a variety of ways. They are great as a snack, or part of any meal. These arepas are amazing on their own, served beside a meal or stuffed with all kinds of awesome fillings.

    arepas con queso recipe for pinterest

    More easy side dishes:

    Griddle Corn Cakes
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    Fresh and fluffy- these griddle corn cakes can be served for breakfast, lunch or dinner with 10+ east variations to make them southwestern, cheesy, bacon-lover and more!
    Gouda and Corn Pasta Salad
    A bowl filled with pasta salad
    If you're looking for a way to mix up your usual pasta salad recipe, this Gouda and Corn Pasta Salad is it! It's EASY to make and packed with flavor!
    Instant Pot Sweet Cornbread
    Instant Pot Sweet Cornbread is an easy cornbread recipe made with honey making it both sweet and moist. Made in the Instant Pot, it cooks in half the time! #cornbreadrecipe #instantpotrecipes #sweetcornbread www.savoryexperiments.com
    Instant Pot Sweet Cornbread is an easy cornbread recipe made with honey making it both sweet and moist. Made in the Instant Pot, it cooks in half the time! 

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    close up of arepas on a serving plate
    Print Recipe
    5 from 7 votes

    Arepas con Queso

    These EASY Arepas con Queso are savory, cheese filled corn cakes cooked on a griddle. This South American treat is delicious with any meal!
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Appetizer, Bread
    Cuisine: Latin American
    Keyword: arepas, arepas con queso, arepas with cheese
    Servings: 16
    Calories: 309kcal
    Author: Jenni Ward

    Ingredients

    • 4 cups precooked white cornmeal
    • 4 cups mexican cheese blend , shredded, divided (or mozzarella cheese)
    • 1 cup cotija cheese , crumbled
    • 1 teaspoon coarse Kosher salt
    • 3 ½ cups warm water
    • ¼ cup unsalted butter , melted

    Instructions

    • In a large bowl, whisk together the cornmeal, slat, cotija cheese and 2 cups of the shredded cheese.
    • Stir in the water and melted butter to form a soft dough. It should be the consistency of homemade playdough.
    • Cover the bowl with a kitchen towel and allow it to sit for 10 minutes.
    • Knead the dough for a few minutes until it is smooth and soft. It should hold its shape, but be easily worked.
    • Divide the dough into 16 equal balls.
    • Pat each ball of dough into a 5 inch circle that is about ¼” thick.
    • Place a few tablespoons of the remaining shredded cheese in the middle of the patty.
    • Sandwich another piece of dough over it and seal the edges by pinching. Seal well.
    • Pat the dough into a patty that is about 3 inches wide and a ½” thick.
    • Repeat with remaining balls of dough. Set aside.
    • Heat a 12” cast iron skillet over medium high heat or an electric griddle at 325°F.
    • When the skillet is hot, place a small pad of butter on the skillet and spread it around to coat the surface.
    • Place the arepas on the skillet and cook for 5 minutes, until crispy and golden.
    • Flip and cook on the second side for 5 minutes.
    • Transfer to a wire rack to cool while you continue cooking the rest. Keep in a warm oven.
    • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

    Nutrition

    Calories: 309kcal | Carbohydrates: 32g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 449mg | Potassium: 207mg | Fiber: 4g | Sugar: 1g | Vitamin A: 313IU | Calcium: 238mg | Iron: 2mg

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