Arepas con Queso

Name: Arepas con Queso
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N. brand); 2 cups warm water; 1 tsp kosher salt; 2 tbsp unsalted butter (for the dough), softened; 1 cup low-moisture mozzarella or Colombian quesillo (fresh white cheese), shredded or cubed; 2 tbsp neutral oil or butter (for the pan)

Golden Colombian corn cakes made from pre-cooked white cornmeal, stuffed or topped with melted mozzarella-style cheese. Crispy on the outside, tender and cheesy within - a beloved breakfast across Colombia and Venezuela.

35 minMediumServes 4305 cal/serving

ColombianBreakfastStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeEgg-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 cups pre-cooked white cornmeal (masarepa, such as P.A.N. brand)
2 cups warm water
1 tsp kosher salt
2 tbsp unsalted butter (for the dough), softened
1 cup low-moisture mozzarella or Colombian quesillo (fresh white cheese), shredded or cubed
2 tbsp neutral oil or butter (for the pan)

Instructions

1

In a large bowl, combine 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N. brand), 1 tsp kosher salt, and 2 tbsp softened unsalted butter (for the dough). Gradually pour in 2 cups warm water while mixing with your hands until a smooth, pliable dough forms - it should not crack at the edges when pressed. Let rest 5 minutes.
2

Divide the dough into 4 equal portions (8 for double). Roll each into a ball, then flatten into a disc about 1/2 inch thick and 4 inches wide. Make a pocket in the center of each disc and fill with a portion of 1 cup shredded or cubed low-moisture mozzarella or Colombian quesillo (fresh white cheese), then seal the dough around the filling and pat back into a disc. Alternatively, leave the cheese for topping.
3

Heat 2 tbsp neutral oil or butter (for the pan) in a large nonstick skillet or cast-iron pan over medium heat. Add the arepas and cook until a golden-brown crust forms on the bottom, about 5-7 minutes.
4

Flip and cook the other side until equally golden and the arepa is cooked through, another 5-7 minutes. If topping with cheese instead of stuffing, sprinkle the remaining cheese on top during the last 2 minutes and cover the pan to melt it.
5

Serve hot. Split open and add extra butter or cheese if desired.

Questions

Can I make Arepas con Queso dairy-free?

Not cleanly. Here the dairy (2 tbsp unsalted butter (for the dough), softened, 1 cup low-moisture mozzarella or Colombian quesillo (fresh white cheese), shredded or cubed, 2 tbsp neutral oil or butter (for the pan)) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

How long does Arepas con Queso keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Arepas con Queso?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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