Classic Colombian Arepas de Queso (Cheese Stuffed Arepas)
Learn to make authentic Colombian arepas with this easy guide. These cheese stuffed arepas feature a golden, crispy crust and a molten mozzarella center.
Making authentic Colombian arepas at home is a lesson in the beauty of simple ingredients. Unlike their Venezuelan cousins, which are often split and stuffed like a pita, these arepas de queso are built with the cheese folded directly into the dough or sandwiched between layers before being griddled to golden perfection.
This arepas recipe relies on masarepa, a pre-cooked cornmeal that provides that signature soft interior and crisp exterior. By hydrating the cornmeal with warm salted water and letting it rest, you ensure a dough that is pliable and won't crack when you form the discs.
Whether you serve them for breakfast with a cup of hot chocolate or as a side to a hearty dinner, cheese stuffed arepas are the ultimate comfort food. The key is the final sear in a cast-iron skillet, which creates a nutty crust that contrasts beautifully with the gooey, melted mozzarella inside.
Ingredients
The Dough
- 2 cups (320g) pre-cooked white or yellow cornmeal (Masarepa)
- 2 cups (480ml) warm water
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted
- 1 cup (115g) shredded mozzarella or quesito colombiano
For Cooking and Serving
- 1 tablespoon neutral oil or butter for the skillet
- Extra butter for serving
- Optional: 1/2 cup (60g) extra mozzarella for stuffing
Instructions
- 1
Combine the warm water, salt, and melted butter in a large mixing bowl, stirring until the salt is fully dissolved.
- 2
Gradually add the masarepa to the water, mixing with your hands to break up any lumps until a smooth dough forms.
- 3
Let the dough rest for 5 to 10 minutes; this step is crucial for the cornmeal to fully hydrate, preventing the arepas from being dry or crumbly.
- 4
Knead the shredded mozzarella into the dough until it is evenly distributed.
- 5
Divide the dough into 6 to 8 equal portions and roll them into smooth balls.
- 6
Flatten each ball between your palms into a disc about 1/2-inch thick; if the edges crack, moisten your fingers with a little water and smooth them out.
- 7
Heat a cast-iron skillet or griddle over medium heat and lightly coat with oil or butter.
- 8
Place the arepas in the skillet and cook for 5 to 7 minutes per side, or until a deep golden-brown crust forms and the cheese inside is melted.
- 9
Remove from heat, split them open while hot, and smear with extra butter before serving immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 465 kcal
- Protein
- 14 g
- Carbs
- 62 g
- Fat
- 19 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 780 mg
Tips
- → Check your flour label carefully; you must use pre-cooked cornmeal (masarepa), not cornmeal for cornbread or masa harina for tortillas, as they absorb liquid differently.
- → If the dough feels too sticky, add a tablespoon of masarepa at a time; if it cracks easily, add a splash of warm water.
- → For an extra cheesy experience, flatten the dough very thin, place a slice of mozzarella in the center, and top with another thin disc of dough, sealing the edges tightly before griddling.
FAQ
Why does my arepa dough crack at the edges?
Cracking usually means the dough is too dry. Ensure you let the dough rest for 10 minutes to hydrate, and don't be afraid to incorporate a little more warm water until the dough feels like soft playdough.
Can I make Colombian arepas ahead of time?
Yes, you can form the discs and store them in the refrigerator, separated by parchment paper, for up to 2 days before griddling. You can also freeze them for up to a month.
What is the best cheese for cheese stuffed arepas?
In Colombia, Quesito or Queso Cuajada is traditional. In the US, low-moisture mozzarella or Monterey Jack are excellent substitutes because they have a great melt and mild flavor.
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