Arepas con Queso Cheese Delight

Arepas con queso have been my go-to comfort food whenever I want a bite that is crispy outside and gloriously cheesy in the middle. These Colombian and Venezuelan corn cakes are easy to make with just a handful of ingredients and always a crowd-pleaser straight out of the skillet.

I started making these after my first trip to Bogotá and the memory of eating warm, cheesy arepas on a cool evening stuck with me. Now I whip up a batch whenever I need to bring everyone around the table together fast.

Ingredients

• Masarepa flour: Provides the authentic corn flavor and chewy texture Choose pre-cooked white or yellow masarepa look for fresh bags without clumping
• Salt: Balances the sweetness and perks up all the flavors Use fine sea salt for even mixing
• Sugar: Adds gentle sweetness and depth Taste your dough and adjust for your favorite level
• Unsalted butter: Gives the dough richness and tenderness Make sure it is nice and soft before mixing
• Mozzarella cheese: Melts beautifully and creates that signature gooey pull Always shred it fresh for best melting
• Whole milk: Softens the dough for pliability and adds a hint of creaminess Go for full fat for flavor
• Water: Brings the dough together and makes it tender Use lukewarm for best absorption and smooth texture
• Nonstick cooking spray: Prevents sticking on the skillet and helps create a golden crust A light spritz is all you need

Step-by-Step Instructions

Mix the Dough:

Combine masarepa flour salt and sugar in a large bowl. Add room temperature butter and freshly shredded mozzarella. Use your fingers or a wooden spoon to work them together until the butter disappears into the flour and the cheese is evenly distributed

Hydrate and Knead:

Pour in whole milk and slowly mix in lukewarm water as you work the dough with your hands. Knead gently until the dough feels soft manageable and does not stick to your fingers. If it is crumbly add water little by little until it feels moist but holds shape

Rest the Dough:

Let the prepared dough sit uncovered for five minutes. Resting lets the flour fully absorb the moisture and become pliable. The dough should feel smooth and easy to shape

Shape Arepas:

Divide the dough into six equal portions. Roll each into a ball using your palms. Flatten each ball into a disc about half an inch thick and three to four inches wide. For extra cheesy results press a bit more mozzarella into the center before shaping

Cook on Skillet:

Heat a skillet over medium heat and spray lightly with nonstick spray. Place arepas on the hot pan and cook about five minutes per side. Let them develop a deeply golden crust on each side and press gently with a spatula to check they are firm and sound hollow

Cool and Serve:

Remove arepas from the skillet and let them cool for a few minutes so the cheese settles inside. Enjoy while still warm and melty for the true arepa experience

Save

One of my favorite memories is my young niece lining up eagerly at the skillet just to get the first steamy arepa with cheese stretching out like a string. I love using whole milk mozzarella since it melts so perfectly and gives a rich creamy interior.

Storage Tips

Store leftover arepas in an airtight container in the fridge for up to three days. Warm in a hot skillet or toaster oven to restore crispiness. For longer storage freeze them wrapped individually. Reheat directly from frozen over low heat until hot inside.

Ingredient Substitutions

If you cannot find masarepa flour try finely ground pre-cooked cornmeal but not regular cornmeal or polenta for best results. Monterey jack or oaxaca cheese work beautifully if mozzarella is unavailable. For dairy free arepas use vegan butter and plant based cheese shreds.

Serving Suggestions

Serve arepas hot with a pat of salted butter or a drizzle of honey for a sweet twist. Stuff with sautéed mushrooms or black beans for extra protein. They pair perfectly alongside soups stews or with a fried egg for a hearty breakfast.

Cultural Context

Arepas have been a staple for centuries in both Colombia and Venezuela with countless versions depending on region and filling. Arepas con queso are especially beloved as snack or street food. Each family has their twist whether adding more sugar cheese or even sweet corn to the mix.

Recipe FAQs

→ What is masarepa flour?

Masarepa is a pre-cooked corn flour used to make arepas. It creates a soft, pliable dough that's perfect for pan-cooking.

→ Can I use another type of cheese?

Yes, mozzarella melts well, but you can use other mild, meltable cheeses like Oaxaca or Monterey Jack for a similar texture.

→ How do I prevent the arepas from burning?

Cook arepas over medium heat and use oil (not butter) in the skillet. This ensures a crispy, golden crust without burning the exterior.

→ Why let the dough rest before shaping?

Resting allows the flour to fully absorb moisture, leading to a smoother, more workable dough and tender arepas.

→ How can I make the filling extra cheesy?

Add extra shredded cheese in the center of each dough ball before flattening them. This creates a gooier cheese center after cooking.