Pillowy soft inside, savory Arepas con queso are cheese stuffed corn cakes that are cooked on a griddle until crispy and golden brown. Learn how to make Arepas con queso at home and enjoy them for breakfast, lunch, dinner or as a snack.
Cheesy Colombian Arepas con Queso
Arepas are a very popular dish served in many countries in South America and Central America. Although some arepas have different textures, the delicious savory corn cakes are usually tender inside, and crispy outside. Served a a snack or as a dinner option, the soft cornmeal cakes are oftentimes filled with different kinds of meat or cheese.
From Venezuelan arepas to this Colombian Arepa con queso, recipe these savory corn cakes were made famous all over the world thanks to the Madrigal family from the Disney movie Encanto, in which Colombian arepas con queso are featured as Julieta Madrigal (Mirabel’s mom) delicious healing treat.
Why you’ll love this Colombian Arepas recipe?
- Deliciously Cheesy: Just like a grilled cheese sandwich these satisfying, deliciosas arepas de queso Colombianas are filled with warm gooey cheese.
- Family Friendly: Handheld, melted cheese, slightly sweet, crisp corn cake. Case closed!
- Versatile: An arepa is so versatile! It’s delicious without any cheese, simply served with a bit of butter or can be filled with different types of cheese, vegetables or meats.
What are Arepas?
Arepas are thick, soft cornmeal cakes made with precooked corn flour. They are shaped like a disk and cooked on a griddle until tender, crispy and golden brown. Similar to a sandwich, an arepa is oftentimes filled with meat or cheese and served as a snack or as part of a meal. Arepas have been a staple of South American cuisine for centuries and are enjoyed in countries like Venezuela, Colombia, Bolivia and El Salvador.
Cheese arepas con queso ingredients and substitutions
For the complete list of ingredients and quantities, check the printable recipe card below.
- Masarepa: Also called Harina de Maíz Precocida, Masa al Instante and Arepa Flour. Masarepa is precooked corn flour (precooked corn meal) mostly used to make South American arepas. Different than masa harina, the ingredient used to make corn tortillas and tamales, and different than regular cornmeal, masarepa is sold in most grocery stores. One of the most popular brands is P.A.N. You can use precooked yellow or white cornmeal. There are definitely no substitutions for this ingredient.
- Shredded mozzarella cheese: This fabulously soft melting cheese is used for stuffing the arepas. Shredded Mexican blend cheese, Monterrey Jack, Oaxaca cheese or Asadero cheese. If you want to add a little bit of spicy heat, shredded peppered Jack is a good option. Although it doesn’t melt the same way, when I’m short on time or feel a bit lazy, I’m the first one to reach for a bag of pre-shredded cheese.
- Cotija cheese: This is an aged Mexican cow’s milk cheese. A bit salty and tangy with a crumbly consistency, cotija cheese is used in the arepa dough.You can substitute this ingredient with queso fresco or feta cheese.
- Butter: A bit of butter is added to the dough and to grease the griddle (unless you want to use a neutral flavored oil such as vegetable oil). Although unsalted butter is preferred, you can use salted butter if that’s what you have at home.
How to make Arepas?
This is just a quick walk through this arepa recipe so you know in advanced the steps you need to take. For detailed instructions and cooking times, check the printable recipe card below.
- Make the arepa dough: In a medium bowl combine the masarepa, salt, cotija cheese, butter and warm water.
- Knead and rest: Knead the mixture, until a smooth dough is formed. Cover the bowl and allow it to rest for 10 minutes.
- Divide the dough: With lightly wet hands, divide the dough into 8 even pieces. Roll each piece into a ball then, pat each dough ball into a ¼ inch thick patty.
- Fill with cheese: Working with one circle at a time, add a couple of tablespoons of shredded cheese in the center. Place a second dough circle on top and seal the edges. Place the dough in the palm of your hand and press lightly to smooth the sealed edges and form a disk.
- Cook: Cook the arepas on the stovetop in a large nonstick skillet with a little bit of oil or butter, on an electric griddle greased with butter, or in the air fryer. Serve and enjoy.
What’s Masarepa?
Masarepa is precooked, ground cornmeal used mostly to make arepas, a savory corn cake popular in Latin America, especially in Venezuela, Colombia and El Salvador. Masarepa has a mild sweet corn flavor that is similar to a corn tortilla but a lot milder in flavor.
Air Fryer Arepas
To cook arepas in the air fryer, start by preheating the air fryer to 350°F. Grease the basket, place the arepas inside and then cook for 5 minutes. Flip them and cook for an additional 2-3 minutes or until lightly browned. Exact cooking times will vary depending on the arepa size and the type of air fryer.
Other Filling and Topping Ideas
Although arepas are delicious without any fillings, simply served with some butter, you can fill them up like a sandwich. Here are some filling ideas:
Topping Ideas:
Storing, Freezing and Reheating
Storing Arepas
Although arepas are best when eaten fresh, you can store leftovers in an airtight container in the refrigerator for 3 days.
Freezing Arepas
To freeze already cooked arepas, place them in an airtight container with parchment paper in between each cake to prevent them from sticking.
Reheating Arepas
To keep arepas crisp, it’s best to reheat them in a toaster oven or regular oven at 350º F until warm through.
Arepas Tips for Success
- If your arepa dough feels too dry and crumbly, add a bit of water (a tablespoon at a time) until the dough has the consistency of play dough.
- Wet your hands before shaping the corn cakes to prevent the dough from sticking to your hands.
- Substitute the Cotija cheese used in the arepa dough with parmesan cheese for a different flavor profile.
- Make sure to use masarepa instead of masa harina for the dough.
- Don’t be intimidated by the shaping of the dough! It’s like playing patty cake with play dough! Fun and easy.
- Instead of a griddle or non-stick skillet, you can use a cast iron skillet to cook arepas.
Arepas con Queso
Ingredients
- 2 cups masarepa pre-cooked white cornmeal
- 1/2 teaspoon sea salt or Kosher salt
- 2 ounces 1/2 cup finely crumbled Cotija cheese
- 1 tablespoon butter softened
- 1 1/4 cup warm water plus more if needed
- 8 ounces 2 cups shredded mozzarella cheese
- Oil or butter for cooking
Instructions
- In a medium bowl combine the masarepa, salt, crumbled cheese, butter and warm water.
- Knead the mixture, until a smooth dough is formed. The dough should not be sticky but have the consistency of homemade play-dough. Cover the bowl with a kitchen towel and allow it to rest for 10 minutes.
- Check the consistency of the dough by flattening a small amount of dough between the palm of your hands. If the edges crack, the dough is too dry. Add additional water, one tablespoon at a time until the dough is pliable.
- With lightly wet hands, divide the dough into 8 even pieces. Roll each piece into a ball then, pat each dough ball into a circle that is approximately 5-inches in diameter and about ¼” thick.
- Working with one circle at a time, add a couple of tablespoons of shredded mozzarella cheese in the center leaving about a 1/2-inch border. Place a second dough circle on top and seal the edges. Press the dough lightly between the palm of your hands smoothing the sealed edges to form a disk of about 1/2 inch thick. Repeat with the remaining dough and cheese.
- To cook the arepas on the stove top: Heat the oil in a large skillet over medium-low heat. If using butter, heat the skillet and then add the butter, spreading it around to coat the skillet.
- To cook the arepas in an electric griddle: Heat the griddle to 325ºF. Add the butter and spread it around to coat the griddle’s surface.
- Place the arepas on the skillet or griddle and cook, moving them around occasionally for about 4-5 minutes or until golden brown. Flip and cook for about 4-5 minutes or until golden brown and crispy. Remove from the skillet and serve warm, with additional butter on top (optional).
Recipe Notes
- Masarepa is dehydrated cooked white or yellow cornmeal. It’s different from regular cornmeal. You can find Masarepa in the Latin section of most supermarkets. The most popular brand is P.A.N
- Make sure to use masarepa instead of masa harina for the dough.
- This recipe was made with white pre-cooked cornmeal (masarepa).
- If your arepa dough feels too dry and crumbly, add a bit of water (a tablespoon at a time) until the dough has the consistency of play dough.
- Wet your hands before shaping the corn cakes to prevent the dough from sticking to your hands.
- Don’t be intimidated by the shaping of the dough! It’s like playing patty cake with play dough! Fun and easy.
- Instead of a griddle or non-stick skillet, you can use a cast iron skillet to cook arepas.
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