Arepa Con Queso

Arepas con queso are delicious corn cakes featuring a crispy corn outside and a gooey cheese inside. Whip up a batch of savory Arepa Con Queso in less than 30 minutes.

Course Appetizer, Breakfast

Cuisine South American

Prep Time 20

Cook Time 10

Total Time 30

Servings Arepas

Calories 390kcal

Author Darcey Olson

Cost $5

Ingredients

1 cup masarepa (pre-cooked cornmeal) *Note 1
1 cup warm water
1 tbsp butter
1 tsp salt
1 cup shredded mozzarella cheese *Note 2
1 tbsp olive oil

Instructions

Add the cornmeal, water, butter and salt to a large mixing bowl and knead until a smooth ball forms. If too dry, add an extra tbsp of water. If too wet, add an extra tsp of corm meal. Cover with a kitchen towel and let sit for 10 minutes
Divvy the dough up into 6 equal size balls and flatten them with a tortilla press or rolling pin. They should be 5" in size.
Add mozzarella cheese to the center of a flattened dough ball and top with a second flattened dough ball. Pinch the seams of the dough together to ensure the cheese won't ooze out. Repeat until you have 3 equal size arepas.
Pre-heat a cast iron skillet over medium-high heat and add the oil.
Add the arepas when the pan is hot and cook for 3-4 minutes per side. The dough will be golden and the cheese will be melted.
Remove from the heat and serve immediately for best texture.

Notes

Note 1- Masarepa is pre-cooked yellow or white cornmeal (or a 50/50 mix). This is a mandatory ingredient with no substitutions. Masa harina or harina de maiz are not the same.

Popular brands in the grocery stores are Goya or P.A.N. Look for the words "pre-cooked" or "instant" on the front of the package.

Note 2 - Use any mild flavored melty cheese. We usually opt for mozzarella or pepper jack as they tend to be on hand in our fridge.

Cotija cheese, queso fresco and Oaxaca cheese are other great options.

Nutrition