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Arepas con Queso Recipe
Ben Carraoli

Arepas con Queso Recipe

I still remember the first time I tried arepas con queso in Colombia—it was love at first bite! The combination of crispy golden edges and melty, gooey cheese inside felt like comfort on a plate. After making them a few times at home, I realized how simple and quick this recipe really is. These cheesy corn cakes are perfect for breakfast, a snack, or even a light dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Masarepa precooked cornmeal – 2 cups; gives the arepas their signature texture
  • Salt – 1 teaspoon; enhances all the flavors
  • Sugar – 1 teaspoon; balances the cornmeal’s natural flavor
  • Unsalted butter – 2 tablespoons at room temperature; adds richness
  • Freshly shredded mozzarella cheese – 1 ½ cups; use fresh for melty gooey centers
  • Whole milk – ¼ cup; softens the dough for easier shaping
  • Lukewarm water – ¾ cup; helps bind ingredients without cooking the cheese
  • Nonstick cooking spray – for cooking the arepas evenly

Method
 

  1. In a large bowl, combine the masarepa, salt, and sugar. Add the room-temperature butter and 1 ½ cups of shredded mozzarella. Mix thoroughly so everything is evenly incorporated. This step ensures the dough has consistent flavor and texture.
  2. Pour in the milk and slowly add lukewarm water while mixing. Knead until the dough is smooth and soft, adding a little extra water if needed. Let the dough rest for 5 minutes to allow it to absorb the liquid fully.
  3. Divide the dough into 6 equal portions and roll each into a ball. Flatten each ball into a disc about ½ inch thick. Make sure the edges are smooth for even cooking.
  4. Heat a nonstick skillet over medium heat and lightly spray with cooking spray. Cook each arepa for about 5 minutes per side until golden brown. Medium heat allows the cheese to melt without burning the outside.
  5. Let the arepas cool slightly before serving. This helps the cheese inside set just enough so it doesn’t spill out immediately when you bite into it.

Notes

  • I always add a tiny pinch of sugar; it balances the corn flavor beautifully.
  • I like to press out air pockets before cooking; it keeps the cheese from oozing out too quickly.
  • Using lukewarm water really makes a difference—the dough feels softer and easier to work with.
  • For extra crispiness, I lightly toast them again in the skillet for a minute after flipping.
  • If you want them cheesier, I add a little more shredded cheese inside each dough ball before flattening.