Description
Arepas con Queso are delicious, crispy corn cakes filled with melty cheese, perfect for breakfast, a snack, or a light meal. They are a staple in Colombian and Venezuelan cuisine.
Ingredients
Scale
- 1 cup pre-cooked white cornmeal (Masarepa)
- 1 ¼ cups warm water
- ½ teaspoon salt
- 1 tablespoon unsalted butter, melted
- ½ cup shredded mozzarella cheese (or your preferred melty cheese)
- 2 tablespoons vegetable oil (for cooking)
Instructions
- In a medium bowl, combine the warm water and salt. Stir until the salt dissolves.
- Gradually add the pre-cooked white cornmeal to the water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add a little more water; if it’s too wet, add a little more cornmeal.
- Knead the dough for about 2-3 minutes until it’s smooth and consistent.
- Divide the dough into 4-6 equal portions. Roll each portion into a ball, then flatten it into a disc about ½ inch thick.
- Make a small indentation in the center of each disc and fill it with about 1-2 tablespoons of shredded cheese. Gently close the dough around the cheese, reshaping it into a disc, ensuring the cheese is fully enclosed.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Place the arepas in the hot skillet and cook for 5-7 minutes per side, or until golden brown and crispy, and the cheese is melted.
- Serve hot and enjoy!
Notes
- For extra flavor, you can add a pinch of sugar to the dough.
- Arepas can be cooked on a grill or baked in the oven after pan-frying for a crispier exterior.
- Experiment with different types of cheese like Monterey Jack or cheddar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Side Dish
- Method: Pan-fried
- Cuisine: Colombian, Venezuelan
Nutrition
- Serving Size: 1 arepa
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg