Heavenly Arepas con Queso Recipe: Cheesy Latin Comfort Joy

Warm, golden arepas con queso dance with the vibrant spirit of Venezuelan cuisine, offering a mouthwatering blend of crispy exterior and melted cheese perfection.

These corn-based delights burst with authentic flavor and comfort in every single bite.

Generations of home cooks have mastered this simple yet sublime street food that connects deeply to cultural roots.

Soft inside and slightly crunchy outside, arepas become magical when stuffed with rich, gooey cheese that stretches tantalizingly with each tear.

Corn flour creates the perfect canvas for this beloved dish that speaks volumes about traditional cooking techniques.

The magic happens when you combine just a few fresh ingredients to create something truly spectacular.

Dive into this recipe and let your taste buds experience a delicious journey through Venezuelan culinary traditions.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Calories: 303 kcal

Servings: 5

Arepas con Queso Ingredient List

• Masarepa: Essential cornmeal that creates authentic Venezuelan texture, choose pure white or yellow corn variety for best results.
• Salt: Enhances overall flavor profile and balances cheese richness.
• Cotija Cheese: Adds tangy, crumbly dimension to dough, select fresh and creamy variety.
• Softened Butter: Provides moisture and subtle richness to dough structure.
• Warm Water: Helps bind ingredients and create smooth, pliable consistency.

• Mozzarella Cheese: Delivers melty, stretchy interior, select low-moisture version for optimal melting.

• Cooking Oil or Butter: Ensures golden, crispy exterior and prevents sticking, use neutral oil like vegetable or canola.

Tools for Cooking Cheesy Arepas Perfectly

• Medium bowl: Perfect for mixing and kneading dough ingredients smoothly.
• Kitchen towel: Used to cover dough while resting and prevent drying.
• Large skillet or electric griddle: Essential for cooking arepas to golden perfection.
• Spatula: Helps flip arepas carefully without breaking.
• Measuring tablespoon: For precise water and cheese measurements.
• Sharp knife or bench scraper: Useful for dividing dough into equal pieces.
• Clean hands: Most important tool for kneading, forming, and shaping arepas.

Shaping and Cooking Arepas the Way

• Dough Foundation

Blend masarepa, salt, Cotija, butter, and warm water in a bowl. Work the mixture until smooth and pliable like play clay. Let the dough rest under a kitchen towel for 10 minutes.

• Texture Check

Test a small piece of dough between your palms. If edges split, sprinkle water gradually until the dough feels soft and cooperative.

• Arepa Shaping

Dampen hands slightly. Divide dough into 8 portions. Roll each into a ball, then press into gentle circles about palm-width size and finger-thick.

• Cheese Embrace

Center mozzarella in half the dough circles. Cover with remaining circles, sealing edges carefully to create plump, filled pockets.

• Cooking Magic

Heat a skillet or griddle over medium warmth. Spread a thin butter layer across cooking surface. Place arepas gently, allowing each side to transform into a golden, crispy landscape. Flip after 4-5 minutes, cooking until both sides gleam with a rich, toasted color.

• Serving Moment

Transfer hot arepas to a welcoming plate. Optional: Crown with a small butter medallion for extra indulgence. Enjoy immediately while warmth and crispness sing their delicious song.

Tips to Make Them Crispy Outside, Melty Inside

• If the dough becomes too dry, sprinkle a little warm water and knead gently to restore its smooth texture without overworking the mixture.
• Mix herbs like cilantro or green onions into the dough for an added burst of fresh flavor that complements the cheesy filling.
• Bake arepas in a preheated 375ºF oven for 15-20 minutes, flipping halfway through, for a slightly lighter preparation that still delivers crispy edges.
• Store uncooked arepas between parchment paper in the refrigerator for up to 2 days, or freeze them individually for quick future meals that can be cooked directly from frozen.

Serving Ideas for Arepas con Queso

• Cheese Lover's Paradise: Slice these golden arepas in half and add extra mozzarella or Cotija cheese for a melty, gooey center that cheese enthusiasts will adore.
• Breakfast Bliss: Pair these arepas with scrambled eggs, crispy bacon, or a fresh avocado salsa for a hearty morning meal that satisfies every craving.
• Latin American Feast: Serve alongside black beans, roasted plantains, or a zesty salsa verde to create an authentic South American dining experience that celebrates traditional flavors.
• Dipping Delight: Prepare a quick cilantro-lime crema or spicy chipotle sauce for dipping, which adds an exciting layer of flavor and makes these arepas even more irresistible.

How to Store and Reheat Arepas with Cheese

• Fresh Prep Window: Your homemade arepas taste best within 24 hours of cooking, ensuring maximum flavor and crispy texture.
• Fridge Storage Strategy: Wrap cooled arepas individually in aluminum foil or plastic wrap. Refrigerate for up to 3 days, keeping them fresh and ready for quick reheating.
• Freezer-Friendly Approach: Layer arepas between parchment paper inside an airtight container. Freeze for maximum 1 month. Thaw at room temperature before reheating to maintain original taste and texture.
• Quick Reheat Magic: Warm refrigerated or thawed arepas in a skillet over medium heat for 2-3 minutes per side. Add a touch of butter to restore their crispy golden exterior and revive their delicious cheesy center.

Cheesy Arepas Recipe

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4.8 from 17 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Cheesy Colombian arepas deliver a delightful blend of corn masa and melted cheese. Crispy exterior and warm interior invite passionate cooks to savor a classic Latin American comfort dish.

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Ingredients

Scale 1x2x3x

• 2 cups (473 ml) masarepa (pre-cooked white cornmeal)
• 1¼ cups (296 ml) warm water
• 8 oz (227 g / 2 cups) shredded mozzarella cheese
• 2 oz (57 g / ½ cup) finely crumbled Cotija cheese
• ½ tsp sea salt or Kosher salt
• 1 tbsp (15 ml) butter, softened
• Oil or butter for cooking

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Instructions

1. Dough Preparation: Combine masarepa, salt, Cotija cheese, softened butter, and warm water in a bowl, kneading until a smooth, cohesive mixture forms with consistent texture.
2. Dough Hydration: Rest the dough for 10 minutes, covered, then assess moisture by gently pressing; incorporate additional water if edges crack, ensuring a supple, workable consistency.
3. Arepa Shaping: Divide dough into eight portions, rolling each into a sphere, then flatten into 5-inch wide, ¼-inch thick discs with even, gentle pressure.
4. Cheese Filling: Position shredded mozzarella in the center of one dough circle, leaving a half-inch border, then carefully overlay a second dough circle, sealing edges to create a compact, half-inch thick sealed disk.
5. Cooking Process: Heat a skillet or griddle with a thin oil or butter layer at medium-low temperature, then carefully transfer arepas and cook for 4-5 minutes per side, rotating to achieve an evenly golden-brown, crisp exterior.
6. Serving: Transfer cooked arepas to a plate, optionally adding a small butter pat, and serve immediately while warm to showcase the melted cheese’s luxurious, gooey center.

Notes

• Moisture Management: Check dough consistency by gentle palm pressing; add water sparingly if edges crack to achieve smooth, flexible texture.
• Cheese Distribution: Create even cheese pockets by maintaining half-inch border around edges, preventing leakage during cooking.
• Temperature Control: Use medium-low heat to develop golden-brown exterior without burning, ensuring crispy surface and melted interior cheese.
• Resting Technique: Allow dough to rest covered for 10 minutes, enabling ingredients to blend and develop optimal cohesive structure.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Frying
• Cuisine: Venezuelan

Nutrition

• Serving Size: 5
• Calories: 303
• Sugar: 1 g
• Sodium: 429 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 42 mg