Colombian Arepas de Queso

A woven basket lined with a beige cloth holds six golden, grilled arepas, arranged neatly and overlapping each other—a tempting display that highlights the delicious tradition of arepas.

These arepas de queso are crispy golden corn cakes filled with gooey melted cheese for an easy, authentic Latin American recipe that works as a snack, side dish, or breakfast any time of day.

Course Snack

Cuisine Latin

Keyword Arepas, Arepas de Quezo, Cheese, Colombian, Easy to Make, Quezo

Prep Time 20

Cook Time 15

Total Time 35

Servings Arepas

Calories 657kcal

Equipment

Ingredients

Let's gather the ingredients!

¾ cup mozzarella cheese thinly sliced or shredded
2 cups queso fresco
2 cups yellow cornmeal pre-cooked
3 tbsp salted butter
2½ cups warm water
2 tsp salt
1 tbsp avocado oil

Instructions

Let's Begin!

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.

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.

Nutrition