Arepas con Queso Delight

Arepas con Queso are my favorite weekend project when I need something comforting but not too complicated. This recipe delivers crispy, golden arepas filled with melty mozzarella that are perfect for a cozy afternoon snack or a simple dinner. It uses familiar ingredients but transforms them into something genuinely special.

I discovered this recipe while craving cheesy snacks and it quickly became a weekend ritual in my house. It is forgiving enough for beginners but rewarding enough for seasoned cooks.

Ingredients

• Two cups of masarepa or pre cooked white cornmeal: which forms the base and gives the arepas their authentic texture. Make sure to choose a fresh package for better flavor
• Half a teaspoon of sea salt: to enhance the natural sweetness of the cornmeal
• Half a cup of Cotija cheese finely crumbled: for a salty sharp contrast. If you cannot find Cotija, use a similar salty crumbly cheese
• One tablespoon of softened butter: adds richness and helps bind the dough
• One and a quarter cups of warm water: to hydrate the cornmeal precisely for pliable dough. Add it gradually for the perfect consistency
• Two cups of shredded mozzarella cheese: for the melty, gooey filling. Fresh mozzarella works best but pre shredded is convenient
• Oil or butter for cooking: to get the perfect golden crust and a subtle buttery flavor

Instructions

Build The Dough:

In a medium bowl combine the masarepa, salt, Cotija cheese, softened butter, and warm water. Knead them together until a smooth dough forms. It should feel like play dough and not sticky. Cover with a kitchen towel and let it rest for ten minutes to hydrate fully and make shaping easier

Test The Dough Texture:

Take a small amount and flatten it between your palms. If the edges crack it means the dough is too dry. Add warm water one tablespoon at a time and mix until the dough feels pliable without cracking

Shape The Arepas:

With lightly wet hands divide the dough into eight equal pieces. Roll each into a ball and gently pat into circles about five inches in diameter and a quarter inch thick

Fill And Seal:

Take one dough circle and place two tablespoons of shredded mozzarella in the center leaving about half an inch border. Top with a second dough circle and press edges firmly to seal them. Smooth the edges gently with your palm until the disk is about half an inch thick. Repeat with the remaining dough and cheese

Preheat The Cooking Surface:

Heat oil in a large skillet over medium low heat or heat an electric griddle to 325 degrees Fahrenheit and add butter to coat the surface

Cook The Arepas:

Place the arepas on the skillet or griddle and cook them for four to five minutes on each side or until golden brown and crispy. Flip carefully and cook the other side the same way. Remove from heat and serve warm. You can add extra butter on top if you like

I love how the combination of two cheeses creates a nice contrast in texture and flavor. Making these reminds me of family gatherings where we all crowd the kitchen waiting for the first batch to come off the griddle

Storage tips

Allow the cooked arepas to cool completely before storing them in an airtight container in the refrigerator. They will keep well for up to three days. Reheat them in a skillet over medium heat to restore their crispy crust rather than using the microwave

Ingredient swaps

If you cannot find Cotija cheese try feta or Parmesan for a salty punch. For the filling experiment with other melty cheeses like Oaxaca or Monterey Jack. You can also add finely chopped herbs or cooked bacon for extra flavor

Serving ideas

These arepas are fantastic served with fresh avocado slices, a dollop of sour cream or a simple tomato salsa for brightness. They also make a great breakfast option with a fried egg on top

Enjoy these warm arepas fresh off the griddle for the best melty cheesy experience.

Frequently Asked Recipe Questions

→ What type of cornmeal is best for making these corn cakes?

Pre-cooked white cornmeal (masarepa) is essential for the right texture; it forms a pliable dough that's easy to shape and cook.

→ Can I substitute the cheeses used in this dish?

Yes, while Cotija and mozzarella provide a nice balance of flavor and melt, you can use other mild, melting cheeses like Monterey Jack or queso fresco.

→ How do I tell if the dough has the right consistency?

The dough should be smooth and soft but not sticky, similar to homemade play-dough. If it cracks when flattened, add a bit more water.

→ What is the best cooking method for these cornmeal cakes?

Cooking them on a medium-low heat skillet or electric griddle with butter or oil ensures a golden, crispy crust while melting the cheese inside.

→ Can these corn cakes be prepared ahead of time?

The dough can be refrigerated briefly, but stuffing and cooking are best done fresh for optimal texture and flavor.