I can’t resist sharing these pillowy, cheese-stuffed corn cakes: my Colombian Arepas have a golden, crispy exterior and a meltingly soft, cheesy interior that tempts anyone to keep reading.
I grew up sneaking warm cheese stuffed corn cakes from my abuela and this is my Best Arepas Con Queso version, part memory part stubborn tinkering. Using pre-cooked white cornmeal (masarepa eg Harina P.A.N.) and shredded queso blanco the results are pillowy soft inside, with a golden crisp that makes you pause.
I keep calling it my Arepas Con Queso Recipe because its simple but somehow every bite drags me back to busy kitchens and late night snacks. It fits right into the world of Colombian Arepas yet still surprises, you wont believe how addictive they are.
Ingredients
- Pre-cooked white cornmeal: gives complex carbs and fiber, earthy flavor, makes arepas sturdy.
- Warm water: hydrates the dough, no calories, helps texture and quick prep, nothing fancy.
- Fine salt: boosts flavor, balances sweetness, tiny sodium addition, essential for tasty arepas.
- Vegetable oil or melted butter in dough: adds richness, some fat, softer crumb, tastes better.
- Shredded queso blanco or mozzarella: lots of melty protein, calcium, salty, gooey inside.
- Oil or butter for cooking: creates crisp golden crust, adds flavor, increases calories slightly.
- Baking powder optional: makes arepas puff a bit, lighter texture, small sodium boost.
- Sugar optional: tiny sweetness if you like, adds carbs and slight caramelization.
Ingredient Quantities
- 2 cups (about 250 g) pre-cooked white cornmeal (masarepa eg Harina P.A.N.)
- 2 to 2 1/4 cups (480-540 ml) warm water
- 1 teaspoon fine salt
- 1 tablespoon vegetable oil or melted butter (for the dough)
- 1 1/2 to 2 cups (150-200 g) shredded queso blanco, queso de mano, or low-moisture mozzarella, or a mix you cant go wrong
- 2 tablespoons vegetable oil or butter for cooking
- 1 teaspoon baking powder (optional, for slightly puffier arepas)
- 1 teaspoon sugar (optional, if you like a touch of sweetness)
How to Make this
1. In a big bowl whisk together 2 cups (about 250 g) pre cooked white cornmeal (masarepa), 1 teaspoon salt, 1 teaspoon baking powder (optional) and 1 teaspoon sugar (optional) so it’s even.
2. Pour in 2 cups warm water and 1 tablespoon vegetable oil or melted butter, stir with your hand or a spoon until a soft dough forms. If it feels dry add up to 1/4 cup more water, if too sticky add a little more cornmeal. It should feel like soft playdough. Let it rest 5 minutes so the masa hydrates.
3. Divide the dough into 6 to 8 equal balls depending on size you want. Flatten each ball into a disc about 1/2 inch thick, make a shallow indentation in the center.
4. Stuff each disc with about 2 to 3 tablespoons of the shredded cheese (1 1/2 to 2 cups total). Pull the edges over the cheese and seal, then gently pat back into a 1/2 inch thick patty, smoothing the seams so cheese wont leak. (Tip: save a little cheese to sprinkle on top while cooking if you like a melty crust).
5. Heat a large skillet or griddle over medium heat and add 2 tablespoons vegetable oil or butter, spread it so the surface is lightly coated. Dont let the oil smoke.
6. Cook the arepas 4 to 6 minutes per side until a deep golden brown and crisp, lowering the heat if they brown too fast. After flipping cover the pan with a lid for 2 to 4 minutes to help the cheese melt inside.
7. Transfer to a wire rack or plate and let rest 2 to 3 minutes so the cheese sets a bit, then press gently to check for oozy center. If you want extra puff and melted cheese finish in a 350 F oven for 5 to 8 minutes.
8. Serve hot straight from the griddle. Theyre perfect plain or with butter, avocado, hot sauce or shredded meat. If reheating crisp them in a toaster oven or skillet so they dont go soggy.
Equipment Needed
1. Large mixing bowl — big enough to stir without spilling
2. Measuring cups and spoons (or a kitchen scale for grams)
3. Whisk
4. Sturdy spoon or your hands for mixing and shaping
5. Large skillet or griddle (nonstick, cast iron or heavy‑bottomed)
6. Heatproof spatula
7. Lid that fits the skillet
8. Wire rack or plate for resting (and oven or toaster oven if you want to finish them)
FAQ
Best Arepas Con Queso Recipe Substitutions and Variations
- Pre-cooked white cornmeal (masarepa eg Harina P.A.N.): swap for any other pre-cooked masarepa brand (white or yellow) or an instant arepa mix; if you really cant find one try masa harina but use a bit less water and expect a slightly different taste and texture.
- Shredded queso blanco / queso de mano: use low-moisture mozzarella, Oaxaca cheese, or Monterey Jack for great meltability; avoid queso fresco since it wont melt well.
- Warm water: replace part or all with warm whole milk or a milk/water mix for richer dough, or use warm vegetable broth for a savory twist.
- Vegetable oil or melted butter: use olive oil, melted lard or bacon fat for extra flavor, or coconut oil (itll add a subtle coconut note); ghee works if you want a buttery taste without milk solids.
Pro Tips
1) Feel the dough, not the recipe book. The right texture is soft like playdough, not sticky or crumbly, so if it cracks add a teaspoon of warm water, if it sticks sprinkle a little more masarepa. Keep your hands damp while shaping so the dough doesnt cling to you and the seams close easier.
2) Seal smartly. Use cold, not room temp, cheese so it doesnt ooze out while you shape, and press the edges together firmly then smooth the seam with a little water on your finger. Cook seam-side down first so it sets against the pan and is less likely to split.
3) Control the heat. Medium heat is key, too hot will burn the outside before the cheese melts. If they brown too fast lower the flame and after flipping cover the pan for a few minutes to trap heat and melt the center. If you want extra ooze, finish in a 350 F oven for 5 to 8 minutes.
4) Make ahead and reheat like a pro. You can shape and freeze arepas raw between sheets of parchment, then cook straight from frozen adding a couple minutes per side. To reheat leftover cooked ones, crisp them in a skillet or toaster oven so they dont get soggy like in the microwave.
Best Arepas Con Queso Recipe
I can't resist sharing these pillowy, cheese-stuffed corn cakes: my Colombian Arepas have a golden, crispy exterior and a meltingly soft, cheesy interior that tempts anyone to keep reading.
6
servings
304
kcal
Equipment: 1. Large mixing bowl — big enough to stir without spilling
2. Measuring cups and spoons (or a kitchen scale for grams)
3. Whisk
4. Sturdy spoon or your hands for mixing and shaping
5. Large skillet or griddle (nonstick, cast iron or heavy‑bottomed)
6. Heatproof spatula
7. Lid that fits the skillet
8. Wire rack or plate for resting (and oven or toaster oven if you want to finish them)
Ingredients
2 cups (about 250 g) pre-cooked white cornmeal (masarepa eg Harina P.A.N.)
2 to 2 1/4 cups (480-540 ml) warm water
1 teaspoon fine salt
1 tablespoon vegetable oil or melted butter (for the dough)
1 1/2 to 2 cups (150-200 g) shredded queso blanco, queso de mano, or low-moisture mozzarella, or a mix you cant go wrong
2 tablespoons vegetable oil or butter for cooking
1 teaspoon baking powder (optional, for slightly puffier arepas)
1 teaspoon sugar (optional, if you like a touch of sweetness)
Directions
- In a big bowl whisk together 2 cups (about 250 g) pre cooked white cornmeal (masarepa), 1 teaspoon salt, 1 teaspoon baking powder (optional) and 1 teaspoon sugar (optional) so it's even.
- Pour in 2 cups warm water and 1 tablespoon vegetable oil or melted butter, stir with your hand or a spoon until a soft dough forms. If it feels dry add up to 1/4 cup more water, if too sticky add a little more cornmeal. It should feel like soft playdough. Let it rest 5 minutes so the masa hydrates.
- Divide the dough into 6 to 8 equal balls depending on size you want. Flatten each ball into a disc about 1/2 inch thick, make a shallow indentation in the center.
- Stuff each disc with about 2 to 3 tablespoons of the shredded cheese (1 1/2 to 2 cups total). Pull the edges over the cheese and seal, then gently pat back into a 1/2 inch thick patty, smoothing the seams so cheese wont leak. (Tip: save a little cheese to sprinkle on top while cooking if you like a melty crust).
- Heat a large skillet or griddle over medium heat and add 2 tablespoons vegetable oil or butter, spread it so the surface is lightly coated. Dont let the oil smoke.
- Cook the arepas 4 to 6 minutes per side until a deep golden brown and crisp, lowering the heat if they brown too fast. After flipping cover the pan with a lid for 2 to 4 minutes to help the cheese melt inside.
- Transfer to a wire rack or plate and let rest 2 to 3 minutes so the cheese sets a bit, then press gently to check for oozy center. If you want extra puff and melted cheese finish in a 350 F oven for 5 to 8 minutes.
- Serve hot straight from the griddle. Theyre perfect plain or with butter, avocado, hot sauce or shredded meat. If reheating crisp them in a toaster oven or skillet so they dont go soggy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 163g
- Total number of serves: 6
- Calories: 304kcal
- Fat: 15.5g
- Saturated Fat: 4.9g
- Trans Fat: 0g
- Polyunsaturated: 3.3g
- Monounsaturated: 6.3g
- Cholesterol: 20mg
- Sodium: 588mg
- Potassium: 163mg
- Carbohydrates: 32.3g
- Fiber: 3g
- Sugar: 1g
- Protein: 9.3g
- Vitamin A: 88IU
- Vitamin C: 0mg
- Calcium: 149mg
- Iron: 1.2mg
