Arepas Con Queso are crispy fried cornmeal patties stuffed with melty cheese. This simple yet delicious Colombian dish can be eaten for breakfast, lunch, or dinner!
Some day I’d like to say that I’ve tried comfort food from every country around the globe, and with this arepa recipe, I’m checking off a new one!
In Central and South America, specifically in Columbia, arepas are a warm, cheesy, comforting dish that is often eaten for breakfast or as a light meal.
Have you seen Encanto? Or maybe it’s been on repeat on the TV in your house for a while? In the Disney movie, Julieta Madrigal infuses her arepas with magical healing properties!
I don’t have any special powers, but I can teach you how to make arepas, and let you infuse them with your own brand of magic!
Cheese arepas are surprisingly simple to make, with only 3 ingredients. Cornmeal dough is stuffed with cheese and then pan-fried in oil. I like to add a few extra minutes in the oven to make sure that the cheese is melted.
Try your hand at making homemade flatbread or naan bread next.
Why You’ll Love This Recipe
- Warm, Cheesy Goodness – I’ve never met anything stuffed with cheese that I didn’t like! You’ll love how soft, melty, and comforting these are.
- Traditional Flavors – This is an arepas Columbian recipe, made just like you’d get in South America, using ingredients that are easy to find wherever you live.
- 5 Ingredients– One of the 5 is water, so really it’s only 4 ingredients! Be sure to pick up the special arepas corn flour when you’re at the store.
Ingredients In This Arepas Recipe
Here is everything you need to make these cheesy fried cakes:
Complete list of ingredients and amounts can be found in the recipe card below.
- Masarepa, aka Pre-Cooked Yellow Cornmeal: It is extremely important that you use the right type of cornmeal in this recipe. Masarepa is a precooked ground corn flour that is specifically for making arepas. It is not the same as masa harina or regular cornmeal. Look for this in your store wherever Mexican or Spanish food ingredients are. I used yellow masarepa, but you can also use white corn masarepa to make arepas too.
- Salt and Warm Water: This is all you need to add to the masarepa to make the dough.
- Mozzarella Cheese: I like how well mozzarella melts inside of each doughy disk!
- Oil: for frying. We aren’t deep frying these, but just frying in a small amount of oil in a skillet.
How To Make Arepas
Preheat the oven to 350°F/180°C while you prepare the dough for the arepas.
- Make the Dough: Combine cornmeal with salt and warm water. Mix and knead until you get a smooth malleable dough.
- Make Disks: Divide the dough into 8 equal balls, then press each into a disk that is about 5 inches across. I used a toothpick to make sure each was approximately the same size. Add mozzarella cheese to the center of each disk.
- Stuff With Cheese: Fold in the sides of the dough to enclose the cheese inside the arepas, and press and seal until the patties are about 3 inches across and 1-half inch thick.
- Fry: In a skillet, heat oil over medium heat. Fry the arepas con queso for 4-5 minutes per side, or until lightly golden brown.
- Bake: Transfer the arepas to a baking sheet and bake in the preheated oven for 6 minutes to ensure that the cheese is fully melted.
Tip!
You can skip the cheese if you want to! Simply press the dough into disks and fry the arepas. There’s no need to bake them if there’s no cheese in the center.
Recipe Tips
- Don’t make cornmeal substitutes. You need to use masarepa cornmeal to make arepas. No other type of corn meal will work in this recipe.
- Try other types of cheese: Anything that will melt nicely can work, including cheddar or Monterey jack.
- If your dough seems dry, you can add additional water, one tablespoon at a time. Continue kneading until the arepas dough is smooth and without cracks.
- Fry in batches: I was able to comfortably fit 3 arepas in my pan at a time. Make sure to leave room between them so that they cook evenly.
Storing Tips
Leftover arepas con queso can be stored in a sealed container in the fridge for 3-4 days after you’ve cooked them.
I think the best way to reheat arepas is by baking in a 350°F/180°C oven, toaster oven, or air fryer, for 5-10 minutes.
You can also microwave leftover arepas, but they won’t be as crispy that way.
How to Serve Arepas Con Queso
Stuff Arepas! Once you’ve cooked them, areapas make a wonderful sandwich holder. Carefully insert a small knife into the side of each arepa and carve out a pocket. Fill with cooked meat, cheese, or veggies.
Arepas Fillings to Try: Instant Pot Chicken Tinga, Slow Cooker Carnitas, Mexican Shredded Beef.
I like to dip arepas into homemade salsa verde or spread them with guacamole and pickled red cabbage.
Arepas con queso also make the most amazing breakfast sandwiches.
For a more simple way to eat arepas, simply spread them with butter and dig in!
More Homemade Bread Recipes
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FAQs
You can! Layer them with parchment paper so they don’t stick together, and place in a freezer bag or container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
In this recipe, we’re using mozzarella cheese, as it’s easy to find and melts perfectly. Any kind of melty, soft cheese can be used though! Try Mexican cheeses such as Quesadilla or Asadero if you want. Some people also combine two cheeses and use mozzarella with cotija cheese sprinkled over it.
The flavor of arepas con queso is very mild, as we’re not adding much in the way of seasonings. Arepas are all about texture though, and you’ll love how they resemble a thick, soft corn tortilla with crispy edges.
Some will add melted butter or cheese to the cornmeal dough. It’s not necessary but can make the arepas con queso extra rich and delicious.
Now you know how simple it is to make arepas – the cheesy cornbread patties enjoyed in Columbia and Venezuela! Make these for your family and enjoy international comfort food at its best.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Arepas Con Queso
Equipment
Ingredients
- 2 cups pre cooked yellow corn meal masarepa
- 1 teaspoon salt
- 2 ½ cups warm water
- 4 ounces shredded mozzarella cheese
- ¼ cup oil for frying or more if needed
Instructions
- Preheat the oven to 350°F/180°C.
- In a bowl, combine corn meal with salt, and water. Mix/knead until you get a smooth malleable dough.
- Divide the dough into 8 equal balls. Form each into a 5 inch disc then stuff with 1 tablespoon of cheese.
- Press each into a 3 inch ball, that is about half an inch thick.
- In a skillet, heat oil over medium heat and fry each until it’s golden (4-5 minutes per side).
- Transfer to a baking sheet, and bake for 6 minutes (this helps the cheese melt). If making plain arepas, no need for the oven step.
Notes:
- Don’t make substitutes. You need to use masarepa cornmeal to make arepas. No other type of corn meal will work in this recipe. I prefer yellow masarepa, but the white corn version works the same.
- Try other types of cheese: Anything that will melt nicely can work, including cheddar or Monterey jack.
- If your dough seems dry, you can add additional water, one tablespoon at a time. Continue kneading until the arepas dough is smooth and without cracks.
- Fry in batches: I was able to comfortably fit 3 arepas in my pan at a time. Make sure to leave room between them so that they cook evenly.
- To Store: Leftover arepas con queso can be stored in a sealed container in the fridge for 3-4 days after you’ve cooked them.
- To Reheat: bake in a 350°F/180°C oven, toaster oven, or air fryer, for 5-10 minutes.
- To Freeze: Layer them with parchment paper so they don’t stick together, and place in a freezer bag or container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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