Name: Arepas con Queso Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Venezuelan
Ingredients: 2 cups masarepa (pre-cooked white cornmeal); 1/2 teaspoon sea salt or Kosher salt; 1/2 cup Cotija cheese, finely crumbled; 1 tablespoon butter (softened), plus extra for cooking and serving; 1 1/4 cups warm water (plus more if needed); 2 cups shredded mozzarella cheese (8 ounces); Oil or butter for cooking

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Introduction

Arepas con Queso are a delicious and comforting Venezuelan treat made from pre-cooked cornmeal filled with gooey melted cheese. These crispy, golden patties are perfect for breakfast, snacks, or a satisfying meal any time of day.

The image shows three round arepas with a golden-brown crispy top layer, each about an inch thick. The arepas have a soft, creamy white inside texture, with one arepa split in half revealing melted, stretchy white cheese strings connecting the two halves. A small scoop of white butter rests on top of the split arepa, slightly melting. The arepas are placed closely together on a piece of brown parchment paper, which sits on a white marbled surface. A few flakes of coarse salt are scattered around the arepas, and some green cilantro leaves peek from the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups masarepa (pre-cooked white cornmeal)
1/2 teaspoon sea salt or Kosher salt
1/2 cup Cotija cheese, finely crumbled
1 tablespoon butter, softened
1 1/4 cups warm water (plus more if needed)
2 cups shredded mozzarella cheese (about 8 ounces)
Oil or butter for cooking

Instructions

Step 1: In a medium bowl, combine the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water.
Step 2: Knead the mixture until a smooth dough forms. It should feel like homemade play-dough—soft but not sticky. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
Step 3: Test the dough by flattening a small piece in your hand. If the edges crack, add warm water one tablespoon at a time until pliable and smooth.
Step 4: With lightly wet hands, divide the dough into 8 equal balls. Pat each ball into a 5-inch diameter circle about ¼ inch thick.
Step 5: Place a couple of tablespoons of shredded mozzarella in the center of one circle, leaving a ½-inch border. Top with a second dough circle and seal the edges by pressing them together and smoothing with your hands to form a disk about ½ inch thick. Repeat with the remaining dough and cheese.
Step 6: To cook on the stove, heat oil in a large skillet over medium-low heat. If using butter, heat the skillet first and then add butter, coating the pan.
Step 7: To cook on an electric griddle, preheat to 325ºF, add butter, and spread evenly.
Step 8: Cook the arepas in the skillet or griddle for 4-5 minutes on each side, moving them occasionally, until golden brown and crispy. Serve warm with extra butter if desired.

Tips & Variations

For a richer flavor, substitute Cotija with feta or queso fresco. Just adjust salt accordingly.
If the dough feels too sticky, add masarepa a little at a time rather than excess water.
Add a pinch of sugar to the dough for a slightly sweet contrast to the cheese.
Try filling the arepas with other cheeses or a mixture of sautéed vegetables for variety.

Storage

Store cooked arepas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore crispness, or warm gently in the oven. Avoid microwaving if you want to keep their crispy exterior.

How to Serve

A close-up view of a round, golden-brown flatbread being pulled apart by two woman's hands, revealing a gooey, stretchy melted cheese layer in the middle; the flatbread has a slightly rough texture with a light tan and golden spotted crust, while the inside is soft and white, showing multiple strands of creamy cheese stretching between the separated pieces; the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cornmeal instead of masarepa?

Regular cornmeal won’t work as well because masarepa is pre-cooked and specially processed to absorb liquid properly, giving arepas their unique texture.

Can I freeze arepas before or after cooking?

You can freeze uncooked filled arepas by wrapping them individually in plastic wrap and placing them in a freezer bag. Thaw and cook directly from frozen. Cooked arepas can also be frozen, then reheated in a skillet for best texture.