Colombian Arepas de Queso
Soft, cheesy, golden, and crisp on the outside, these Arepas de Queso are Natty’s homemade version of the Colombian classic. They’re everything you want in a comfort snack: warm, salty, melty, and so simple to make with just a few pantry staples.
If you’ve never made arepas before, don’t worry, this dough is forgiving, easy to shape, and perfect for beginners. Serve them hot off the skillet with butter, coffee, or alongside your favorite Latin dishes.
The combination of queso fresco mixed directly into the dough and mozzarella sealed inside is what makes these specifically Colombian-style. The queso fresco seasons the corn cake itself from the inside out with a salty, slightly tangy flavor and the mozzarella in the center provides the gooey melted pull in every bite. Two kinds of cheese doing two completely different but equally essential jobs.
What You Need to Make Colombian Arepas de Queso
The Arepa Dough
Pre-cooked yellow cornmeal is the non-negotiable base. Grated queso fresco mixed directly into the dough adds a salty, slightly tangy cheese flavor throughout every corn cake. Warm water hydrates the cornmeal into a workable dough. Salt seasons throughout. Salted butter adds richness and moisture.
The Filling
Thinly sliced or shredded mozzarella sealed inside each arepa before cooking melts into a gooey, stretchy center during the skillet cook. The contrast between the slightly crispy corn exterior and the melted cheese inside is what makes these so irresistible.
How to Make Colombian Arepas de Queso
1. Make the Dough
In a large mixing bowl, combine the pre-cooked cornmeal, queso fresco, salt, and warm water. Mix until the dough comes together, then add the butter for extra richness. The texture should feel like soft cookie dough — moldable but not wet.
2. Shape the Arepas
With damp hands, scoop a golf-ball sized portion of dough. Flatten it into a 2½-inch disk.
Place a few slices of mozzarella in the center, then fold and pinch the edges to fully seal the cheese inside.
Gently pat into a thick, round disk. Repeat until all dough and cheese are used.
3. Cook the Arepas
Heat the avocado oil in a nonstick or cast-iron skillet over medium-high heat.
Cook 3–4 minutes per side, until golden with lightly charred spots and the cheese inside has melted.
Frequently Asked Questions About Arepas De Queso
Why is my arepa dough cracking?
It needs more moisture, add 1–2 tbsp warm water until smooth.
Why is the dough sticking to my hands?
Dip your hands in water. Masarepa absorbs moisture, so damp hands work best.
Can I make arepas ahead of time?
Yes! Shape the disks and refrigerate up to 24 hours before cooking.
Can I freeze them?
Freeze shaped uncooked arepas in a single layer, then store in a freezer bag for up to 2 months. Cook from frozen, adding a few minutes per side.
Colombian Arepas de Queso
Ingredients
Equipment
Instructions
- To a large mixing bowl add cornmeal, the grated cheese, 2 teaspoons of salt, and warm water. Mix everything until well combined. Add butter for added moisture. The mixture should be moldable but not soggy (similar to cookie dough).
- Using damp hands, take a golf ball-sized portion of the arepa mixture and flatten it into a 2 1/2-inch disk in your palm. Place 3 thin slices of mozzarella cheese in the center. Secure the edges by pressing down and inward to completely cover the mozzarella, patting it to form a disk shape. Repeat this process until all the dough and cheese have been used.
- Heat 1 tablespoon of oil in a large nonstick skillet or cast iron skillet over medium-high heat. Add 4 arepas to the skillet and cook them until both sides have some charred spots, which should take about 3-4 minutes per side.
Nutrition
Notes
- Use pre-cooked yellow cornmeal specifically. Regular raw cornmeal will not work and will produce a completely different, gritty result.
- The dough consistency is everything. It should feel like soft cookie dough, moldable and smooth without cracking at the edges when you press it, but not wet or sticky. If it cracks when you shape it add a small splash of warm water. If it sticks to your hands it needs a little more cornmeal.
- Always use damp hands when shaping. The dough will stick to dry hands and is significantly easier to work with when your palms are slightly wet. Re-dampen between each arepa.
- Seal the edges completely when the mozzarella goes in. Any gaps in the seal will let the cheese escape into the pan while it cooks. Press the edges firmly inward and smooth them out before cooking.
- Don’t rush the cook. Medium-high heat for 3 to 4 minutes per side is what produces those slightly charred spots that are characteristic of a properly cooked arepa. Flipping too early before the bottom has set will cause them to fall apart.
- The combination of queso fresco in the dough and mozzarella in the filling is what makes these specifically Colombian-style. The queso fresco adds a salty, slightly tangy flavor throughout the corn cake itself while the mozzarella provides the gooey melted center.
