Crispy on the outside, cheesy in the middle, and soft all the way through, arepas con queso are a simple but satisfying recipe made from scratch with just a few pantry staples. These golden cornmeal patties are quick to prep and pan-fry in minutes.
What are Arepas?
Arepas are a traditional dish from Colombia and Venezuela, with regional versions throughout both countries.
The dough is made with precooked cornmeal, called harina precocida, and water, then formed into patties and cooked until golden.
Arepas can be sliced and filled or stuffed before cooking.
Arepas con queso are crispy, cheesy, and only need a few ingredients to make. You don’t need special equipment or hard-to-find ingredients – my local grocery stores and Walmart sell the pre-cooked cornmeal.
These are crisp on the outside and soft and tender inside with pockets of melted mozzarella, so good!
The dough comes together in one bowl, and the arepas cook in under 10 minutes. If you’ve never made arepas before, this is an easy way to start. Just follow the step-by-step photos below or the video in the recipe card.
Ingredients
See the recipe card for exact amounts.
- Precooked cornmeal (harina precocida): This is the base of the recipe. P.A.N. brand is most commonly available and creates a dough that’s easy to shape and fries up crisp. It’s not the same as corn flour or cornmeal used for baking, so make sure to use the right kind. I use yellow, there is also white pre-cooked cornmeal.
- Water: Helps hydrate the cornmeal and bind the dough. You’ll add just enough to create a soft, play-dough-like texture that doesn’t crack when shaped.
- Salt: Adds flavor to the dough. Don’t skip it or the dough will be bland.
- Mozzarella cheese: Gives a melty, stringy center.
Substitutions
- Cheese: Mozzarella works well because it melts well, but you can also try Havarti, Monterey Jack, or even a mix of cheddar and mozzarella.
How to Make Arepas Con Queso
Prep Tips
Start by making the dough and letting it rest before shaping and frying the arepas. The cheese can be mixed in and/or stuffed inside for a melty center. I mix it in the dough and stuff some inside for maximum cheesiness.
- In a large bowl, mix the precooked cornmeal and salt. Stir in the cheese and toss to combine.
- Add most of the water and mix with your hands until the dough forms. It should feel like soft play dough and not crack when shaped. Add more water if needed, a little at a time.
- Let the dough rest for 5 minutes. This gives the cornmeal time to fully absorb the water.
- Divide the dough into 10 equal portions.
- Roll into balls, then press an indent into the center of each one.
- Add extra cheese if you want more filling.
- Pinch the dough over it to seal.
- Roll again to smooth it out.
- Flatten each ball into a disc about half an inch thick.
- Heat a large skillet over medium heat and add enough oil to lightly coat the bottom.
- Fry the arepas for 4–5 minutes on the first side, then flip and cook another 3–4 minutes, or until golden and crisp.
- Serve hot. I like them with a quick marinara sauce. (I mix tomato passata with a pinch of salt, sugar, and a bit of Italian seasoning.)
Tips for making Arepas Con Queso
- Use the right cornmeal: Harina precocida, or pre-cooked cornmeal, is essential. Regular cornmeal isn’t quite right for this recipe.
- Let the dough rest: After mixing, give the dough 5 minutes to fully hydrate. This makes it easier to shape and less likely to crack.
- Check the dough texture: It should feel like play-dough and be soft, not sticky, and easy to roll. If it cracks when shaped, add a small splash of water and knead again.
- Seal the cheese in well: When stuffing the cheese, make sure to seal the dough fully around it so it doesn’t melt out during cooking.
- Control the heat: Medium heat works best. Too hot and the outside will brown too quickly while the inside stays undercooked.
- Don’t skip the oil: A thin layer of oil gives the arepas a golden crust. They won’t crisp the same if the pan is dry.
FAQs
Allow cooked arepas to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through. Avoid microwaving, as it can make them soggy.
Mozzarella works well because of its meltability and mild flavor.
More Recipes
Arepas Con Queso Recipe
Ingredients
- 2 cups precooked cornmeal I use P.A.N. precooked cornmeal, see notes
- 2 cups water
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
Instructions
- In a large mixing bowl, combine the precooked cornmeal with the salt. Add the cheese and toss to coat. Add a cup and a half of water and mix to form a dough. It shouldn’t be tacky. If it’s too dry, add more water until it reaches a play-dough consistency and doesn’t crack with you flatten a ball of dough.
- Let rest for 5 minutes.
- Portion into 10 and roll into balls.
- Push an indent in the center and add more cheese if using. Push the dough over the top of the cheese, sealing it in the center. Roll into a tight ball and then flatten into a half-inch disc. Repeat for the rest of the dough and cheese.
- Heat a large skillet over medium heat. Add a thin layer of oil.
- Once the oil is hot, fry for 4-5 minutes on the first side and then flip and fry for another 3-4 minutes.
- Serve hot.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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