Arepas Con Queso (30 Min Recipe!) (2024)

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I first had arepas con queso in Cartagena, Colombia, and learned this recipe during one of my trips there. These arepas are crisp on the outside while soft, buttery, and oozing with cheese on the inside. A delicious blend of masarepa, mozzarella, and butter, I usually grill this until it's perfectly golden. It's perfect as an appetizer or snack, ready in just 30 minutes, and great with a cup of tea.

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💡 What are arepas con queso?

Arepa con queso is a traditional Colombian and Venezuelan corn cake with a cheese filling or topping. I first had these when I visited Cartagena. Although there is a key difference regarding the ingredients of Colombian arepas and Venezuelan arepas, they are a staple in both cuisines and are popular as street food and light snacks. In recent times, arepas con queso gained even more popularity through Disney's movie Encanto!

💭 Why you'll love this recipe

Easy to make with simple ingredients, this recipe is ready in 30 minutes!
A delicious light snack that's crisp on the outside while soft, tender, and oozing with cheese on the inside.
Arepa con queso uses naturally gluten-free ingredients, making it a great option for those with gluten allergies!

📋 Ingredients and notes

To make arepas con queso, you'll need masarepa flour, salt, sugar, unsalted butter, freshly shredded part-skim mozzarella cheese, whole milk, lukewarm water, and nonstick cooking spray.

Variations & Substitutions

Masarepa flour. You have to use masarepa, not regular cornmeal. Masarepa is pre-cooked corn flour, which is crucial for achieving the authentic texture of arepas. Popular brands for masarepa are PAN and Goya, both can be typically found in grocery stores.
Unsalted butter. Substitute with margarine.
Salt. If using salted butter, reduce or omit salt.
Mozzarella cheese. I used freshly shredded part-skim mozzarella cheese. You can substitute it with other mild-flavored cheese that melts well, like queso fresco or Monterey Jack cheese.

📖 How to make arepas con queso

Step 1:
In a large bowl, combine the masarepa flour, salt, and sugar. Add the room temperature butter and 1 ½ cup of shredded mozzarella cheese. Mix well to incorporate the ingredients evenly.

Step 2:
Pour ¼ cup of milk and slowly pour in the lukewarm water while continuously mixing the dough. Knead the dough until it becomes smooth and manageable, adding more water if necessary to achieve the right consistency. Let the dough rest for about 5 minutes.

👩🏽‍🍳 Tips for the best arepas con queso

⭐ Avoid using butter for cooking the arepas to prevent burning too quickly. Instead, use a neutral cooking oil. If you want a buttery taste, cook the arepas with oil and add a layer of salted butter after they're fully cooked.

Lukewarm or warm water is key for activating the masarepa and butter without cooking the cheese. This helps achieve a smooth, pliable dough.
Aim for a dough that's soft but not sticky. If it's too dry, add water tablespoon by tablespoon. If it's too wet, a bit more masarepa can help. Let the dough rest for 5 minutes before shaping.
For a cheesier arepa con queso, add a tablespoon of cheese at the center of each dough ball before flattening it into a patty. Remove air pockets before cooking!
Cook the arepas on medium heat to allow the inside to warm and the cheese to melt while developing a golden crust without burning.

👩🏽‍🍳 Troubleshooting FAQs

Is arepa con queso gluten-free?

Yes, arepa con queso is naturally gluten-free since it is made from masarepa, a type of pre-cooked gluten-free flour made from corn. However, make sure that the masarepa flour you're using has a gluten-free label, as cross-contamination can sometimes occur in manufacturing processes.

What type of cheese is used in arepas con queso?

Traditionally, a mild, white cheese such as queso blanco or queso fresco is used for arepas. But you can use other types of melty cheese like mozzarella cheese or even cheddar, depending on your preference.

🍴 How to serve arepas con queso

Serve arepas con queso as a snack or light meal. Enjoy them on their own or with delicious sauces such as guacamole, salsa, or hot sauce. In Colombia, they are commonly eaten for breakfast or as a late-night snack, while in Venezuela, they can be enjoyed throughout the day.

🍴Storage and reheating suggestions

For storing, refrigerate any leftover arepas for 3 to 5 days. When ready to enjoy again, reheat them on a skillet over medium heat with a small amount of oil until fully warm. When reheating, lightly brush arepas with water to reintroduce moisture, so they are as soft and delicious as when they were first made.

To freeze, allow them to cool completely. Then wrap them individually in plastic wrap or aluminum foil then place them in an airtight container or freezer bag.

To reheat, simply thaw them in the refrigerator overnight and warm them in a skillet, toaster oven, or air fryer until heated through.

🍴 More delicious sides and snacks

If you like this recipe, check out my other delicious sides, snack recipes:

Pesto Flatbread
Beans Poriyal (Indian Stir Fry Green Beans)
Puffed Quinoa
Stuffed Baked Potatoes

📖 Recipe

Print Recipe

5 from 1 vote

Arepas con Queso

These Arepas Con Queso are a delightful blend of masarepa, mozzarella, and butter, grilled to golden perfection. Ready in just 30 minutes!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: Colombian, Venezuelan

Diet: Vegetarian

Servings: 6 servings

Calories: 45kcal

Author: Shruthi Baskaran-Makanju

Ingredients

2 cups masarepa flour
2 teaspoons salt
2 teaspoons sugar, plus more to taste
2 tablespoons unsalted butter, at room temperature
1½ cup freshly shredded part-skim mozzarella cheese
¼ cup whole milk
2½ cups lukewarm water
Nonstick cooking spray, for the skillet

Instructions

In a large mixing bowl, combine the masarepa flour, salt, and sugar. Add the room temperature butter and 1 ½ cup of shredded mozzarella cheese. Mix well to incorporate the ingredients evenly.
Pour ¼ cup of milk and slowly pour in the lukewarm water while continuously mixing the dough. Knead the dough until it becomes smooth and manageable, adding more water if necessary to achieve the right consistency. Let the dough rest for about 5 minutes.
Divide the dough into 6 equal-sized portions and roll each portion into a ball. Flatten each ball into a disc shape, about ½ inch thick.
Heat a skillet over medium heat and spray with nonstick cooking spray. Place the arepas on the skillet and cook for about 5 minutes on each side, or until they develop a golden brown crust.
Let them cool for a few minutes before serving.

Notes

Avoid using butter when cooking the arepas to prevent burning too quickly. Instead, opt for oil. If you desire the buttery taste, cook the arepas with oil and add a layer of salted butter after they're fully cooked.
Aim for a dough that's soft but not sticky. If it's too dry, add water tablespoon by tablespoon. If it's too wet, a bit more masarepa can help. Let the dough rest for 5 minutes before shaping.
For a cheesier arepa con queso, add a tablespoon of cheese at the center of each dough ball before flattening into a patty. Remove any air pockets before cooking!
Cook the arepas on medium heat to allow the inside to warm and the cheese to melt while developing a golden crust without burning.

Nutrition

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