📝 About This Recipe
Transport your kitchen to the heart of South America with these warm, comforting Arepas de Queso. These gluten-free corn cakes feature a crisp, golden-brown crust and a soft, pillowy interior packed with melted mozzarella. Perfect for little hands to hold and dip, they offer a mild, buttery flavor profile that has made them a beloved staple for children across Colombia and Venezuela.
🥗 Ingredients
The Dough
- 2 cups Pre-cooked white corn meal (Specifically 'Masarepa' like P.A.N. brand; do not use cornmeal or masa harina)
- 2 1/2 cups Warm water (Should be warm to the touch to hydrate the flour properly)
- 2 tablespoons Unsalted butter (Melted)
- 1 teaspoon Salt (Fine sea salt works best)
- 1 teaspoon Sugar (Optional, to balance the savory notes for kids)
The Cheesy Filling
- 1 1/2 cups Shredded Mozzarella cheese (Low-moisture variety for the best melt)
- 1/2 cup Queso Fresco or Feta (Crumbled fine for a salty kick)
Cooking and Finishing
- 2 tablespoons Vegetable oil (For the skillet)
- 1 tablespoon Extra butter (For brushing the tops)
- 1 tablespoon Honey (Optional drizzle for a sweet-and-salty finish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, salt, sugar, and melted butter. Stir until the salt and sugar are mostly dissolved.
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2
Slowly pour the pre-cooked corn meal (Masarepa) into the water while stirring constantly with your hand or a wooden spoon to prevent lumps from forming.
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3
Knead the mixture in the bowl for about 2-3 minutes until a smooth, moist dough forms. It should feel like soft play-dough and not stick to your hands.
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4
Let the dough rest for 5-8 minutes. This allows the cornmeal to fully hydrate, which is the secret to a non-crumbly arepa.
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5
Divide the dough into 8 to 10 equal-sized balls, roughly the size of a large lemon.
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6
Flatten one ball between your palms to create a thick disc. Use your thumb to make a well in the center, forming a small bowl shape.
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7
Place about 2 tablespoons of the cheese mixture into the center of the dough well.
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8
Carefully fold the edges of the dough over the cheese to seal it inside, then gently flatten it back into a disc about 1/2 inch thick.
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9
Smooth out any cracks along the edges with a wet finger; cracks will cause the arepa to split during cooking.
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10
Heat a large non-stick skillet or griddle over medium heat and add the vegetable oil.
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11
Place the arepas in the skillet, leaving space between them. Cook for 5-7 minutes on the first side until deep golden brown spots appear.
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12
Flip the arepas and cook for another 5-7 minutes. If they are browning too fast, lower the heat to ensure the cheese inside melts completely.
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13
For an extra crispy finish, brush the tops with a little extra butter during the last minute of cooking.
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14
Remove from heat and let them rest for 2 minutes before serving so the cheese doesn't run out immediately when bitten.
💡 Chef's Tips
Always use 'Masarepa' (pre-cooked corn flour), as regular cornmeal or cornstarch will not yield the right texture. If the dough feels too dry or cracks while shaping, add a tablespoon of warm water at a time until it is supple. For a fun twist, mix the cheese directly into the dough instead of stuffing it to make 'Arepas de Queso' style cakes. Avoid high heat; medium-low is best to ensure the center is cooked through and the cheese is gooey without burning the exterior. To keep cooked arepas warm while finishing the batch, place them in a 200°F (95°C) oven on a wire rack.
🍽️ Serving Suggestions
Serve with a side of creamy avocado slices or mild guacamole. Pair with a cup of traditional hot chocolate for a classic Colombian breakfast experience. Offer a small bowl of hogao (Colombian tomato and onion sauce) for dipping. Serve alongside scrambled eggs with tomatoes and green onions (pericos). Drizzle with a tiny bit of honey or agave syrup for kids who love a sweet-and-savory combo.