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
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.
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!
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.
© Little Sunny Kitchen
