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.
Before You Get Started
Here are a few tips to ensure your arepas turn out soft and cheesy every time:
- Use pre-cooked cornmeal (masarepa) — NOT corn flour or cornmeal for baking. Look for brands like P.A.N. or Goya.
- Warm water helps hydrate the dough and makes it easier to shape.
- Cheese options: mozzarella melts beautifully, while queso fresco gives the dough its signature flavor.
- Keep your hands slightly damp to prevent sticking when shaping.
What You Need to Make Colombian Arepas de Queso
- Mixing bowl
- Nonstick or cast-iron skillet (you may also air fry if preferred)
- Butter knife or spatula
- Damp kitchen towel for shaping
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
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.
