Arepas con Queso: A Deliciously Cheesy Latin American Delight
If you’re looking for a delicious and comforting Latin American dish, these Arepas con Queso are a must-try! Made with masarepa (pre-cooked cornmeal) and filled with gooey mozzarella cheese, these crispy-on-the-outside, soft-on-the-inside corn cakes are perfect for breakfast, lunch, or even as a snack. Whether you serve them as a side dish or the star of the meal, these cheese-filled arepas are sure to become a favorite.
Ingredients:
- 2 cups masarepa (pre-cooked white cornmeal)
- ½ teaspoon sea salt or Kosher salt
- 2 ounces (½ cup) finely crumbled Cotija cheese
- 1 tablespoon butter, softened
- 1¼ cups warm water (plus more if needed)
- 8 ounces (2 cups) shredded mozzarella cheese
- Oil or butter for cooking
Directions:
1. Make the Dough:
In a medium-sized bowl, combine the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water. Knead the mixture until a smooth dough forms. The dough should be soft, pliable, and not sticky—similar to the texture of soft play-dough. Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes.
2. Check Dough Consistency:
After resting, take a small amount of dough and flatten it between your palms. If the edges crack, the dough may be too dry. To fix this, add more warm water, one tablespoon at a time, until the dough is smooth and pliable without cracking.
3. Form the Arepas:
With lightly wet hands, divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten it into a circle about 5 inches in diameter and ¼ inch thick.
4. Stuff with Cheese:
For each arepa, take one dough circle and place a few tablespoons of shredded mozzarella cheese in the center, leaving about a ½-inch border. Place another dough circle on top and press the edges together to seal, forming a disk about ½ inch thick. Repeat with the remaining dough and cheese.
5. Cook the Arepas:
You can cook the arepas on the stovetop or on an electric griddle:
- On the Stovetop: Heat a large skillet over medium-low heat and add oil or butter to lightly coat the surface.
- On an Electric Griddle: Preheat the griddle to 325ºF and spread butter on the surface to coat.
Place the arepas on the heated surface and cook for about 4-5 minutes, moving them around occasionally, until the bottom is golden brown and crispy. Flip the arepas and cook the other side for an additional 4-5 minutes, until both sides are golden and the cheese inside is melted.
6. Serve:
Remove the arepas from the skillet or griddle and serve them warm. For extra indulgence, you can top each arepa with a pat of butter before serving (optional). These are best enjoyed fresh, while the cheese is still melty and gooey.
Recipe Details:
- Prep Time: 15 minutes
- Resting Time: 10 minutes
- Cooking Time: 10 minutes
- Servings: 8 arepas
- Calories: 250 kcal per arepa
These Arepas con Queso are a wonderfully comforting dish that brings together the satisfying texture of cornmeal dough with the rich, melty goodness of cheese. Crispy on the outside and soft on the inside, they’re perfect for breakfast, lunch, or dinner. Enjoy them with butter, fresh avocado, or a side of salsa for a complete meal.
Whether you’re familiar with Latin American cuisine or trying arepas for the first time, this recipe is simple to follow and guaranteed to please. Serve them as a side or enjoy them on their own—either way, they’re sure to disappear quickly!
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Arepas con Queso
- Total Time: 45 minutes
- Yield: 8 1x
Description
Arepas con Queso are a classic Latin American dish known for their crispy exterior and gooey cheese-filled center. Made with masarepa (pre-cooked cornmeal), these golden disks are stuffed with shredded mozzarella cheese, creating a delightful combination of texture and flavor. The crispy outside gives way to a soft and cheesy interior, making each bite incredibly satisfying.
Ingredients
2 cups masarepa (pre-cooked white cornmeal)
½ teaspoon sea salt or Kosher salt
2 ounces (½ cup) finely crumbled Cotija cheese
1 tablespoon butter, softened
1¼ cups warm water (plus more if needed)
8 ounces (2 cups) shredded mozzarella cheese
Oil or butter for cooking
Instructions
Make the Dough:
In a medium bowl, combine the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water. Knead the mixture until a smooth dough forms. The dough should have the consistency of soft play-dough and should not be sticky. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
Check Dough Consistency:
Flatten a small amount of dough between your palms. If the edges crack, the dough is too dry. Add additional water, one tablespoon at a time, until the dough becomes pliable.
Form the Arepas:
With lightly wet hands, divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten it into a circle about 5 inches in diameter and ¼ inch thick.
Stuff with Cheese:
For each arepa, place a few tablespoons of shredded mozzarella cheese in the center of one circle, leaving a ½-inch border. Place another dough circle on top, pressing and sealing the edges to form a disk about ½ inch thick. Repeat with the remaining dough and cheese.
Cook the Arepas:
On the Stovetop: Heat a large skillet over medium-low heat. Add oil or butter to coat the skillet.
On an Electric Griddle: Preheat the griddle to 325ºF. Spread butter on the surface to coat.
Golden Perfection:
Place the arepas on the skillet or griddle. Cook, moving them around occasionally, for about 4-5 minutes or until golden brown. Flip and cook for another 4-5 minutes until the other side is crispy and golden.
Serve:
Remove the arepas from the skillet and serve warm. For extra richness, you can add a pat of butter on top (optional).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250