Arepas con Queso
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.
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
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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.
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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.
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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.
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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.
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5
Serve hot. Split open and add extra butter or cheese if desired.