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A Note from Feedfeed
These Venezuelan-style arepas con queso are a taste of nostalgia, perfect for sharing stories with friends or enjoying a moment of comfort. Made with just masarepa, salt, and warm water, they're quick, easy, and incredibly satisfying, especially when stuffed with cheese and toasted to golden perfection.
Recipe Description
This arepa recipe is a beautiful blend of nostalgia and culinary history. Each bite evokes memories of shared moments with Venezuelan friends, listening to their stories and learning about their cherished traditions. The ingredients' simplicity and versatility make it a favorite in Venezuelan and Colombian homes, each with its unique way of preparing and enjoying these corn cakes. To celebrate Hispanic Heritage Month with more authentic flavors, this Torta de Plátano is another delicious Venezuelan specialty.
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- Arepas Con Queso Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Arepas Con Queso Ingredients
Everything you need to make arepas con queso.
Masarepa (White Cornmeal): Masarepa is the key ingredient in this recipe, giving the arepas their signature texture and flavor. It's a type of precooked white cornmeal, making it ideal for quick and easy preparation. If you can't find masarepa, you can substitute it with masa harina, but be aware that the texture and flavor may differ slightly.
Queso (Cheese): Queso, or cheese, is another main component of these arepas. Traditionally, a mild, melty cheese like mozzarella is used, but you can experiment with feta, or a soft, crumbly cheese can be a good substitute.
Test Kitchen Notes
Use the Right Flour: Masarepa is essential for texture and flavor.
Proper Dough Hydration: Mix masarepa with warm water and salt for a well-hydrated but not too wet dough.
Rest the Dough: Resting the dough improves hydration and smoother texture.
Keep Hands Wet: Wet hands prevent sticking and help shape smooth arepas.
Adjusting Dough Consistency: Add water gradually if the dough is too dry until smooth and pliable.
Cooking Method: Cook on a hot, greased surface for a crispy exterior and soft interior.
Serving: Eat arepas as a snack or appetizer with guacamole, chipotle corn salsa, or a savory dipping sauce. They complement soups, salads, or grilled meats beautifully as a side dish. For a hearty main course, fill them with your favorite ingredients, such as pulled pork, black beans, avocado, and cheese, or serve alongside a vibrant salad for a balanced meal.
Storing Arepas: To keep leftover arepas fresh, store them in an airtight container or wrap them tightly in plastic wrap. They can be stored at room temperature for up to two days or in the refrigerator for up to a week. To reheat, warm them in a skillet or toaster oven until heated.
FAQs
What is the difference between white and yellow cornmeal for making arepas?
The main difference between white and yellow cornmeal is the type of corn used. White cornmeal is made from white corn, while yellow cornmeal is from yellow corn. This difference in corn varieties can result in subtle differences in flavor and texture.
What type of cheese is best for arepas?
A mild, melty cheese like mozzarella is commonly used for arepas, but you can experiment with other cheeses. Queso Blanco, Queso Fresco, and Monterey Jack are also great options that add unique flavors and textures to your arepas.
What is the name for Arepa in Mexico?
In Mexico, a similar dish is known as "Gordita."
What are arepas made of?
Arepas are made of masarepa, precooked cornmeal, salt, and warm water. The dough is formed into cakes and then cooked until crispy on the outside and soft on the inside.
Is the arepa Colombian or Venezuelan?
Arepas are enjoyed in Colombia and Venezuela, and each country has variations and traditions surrounding the dish. The debate over the origin of the arepa is ongoing, with both countries claiming it as part of their culinary heritage.
Prep time 5mins
Cook time 30mins
Serves or Makes: 12 arepas
Recipe Card
ingredients
- 2 cups masarepa (precooked white corn meal)
- 2 cups plus 2 tablespoons warm water
- 1 1/2 teaspoons kosher salt
- 1 tablespoon unsalted butter, plus more as needed
- 1/2 cup shredded mozzarella cheese
Method
Step 1
Preheat the oven to 350°F.
Step 2
In a large bowl, whisk together the cornmeal and salt. Add the warm water and mix by hand until thoroughly combined and there are no dry lumps. Cover with a clean kitchen towel and let it rest for 5 minutes.
Step 3
Divide the dough into 10 equal portions. Lightly wet your hands to prevent the dough from sticking.
Step 4
Take a ball of dough and press two fingers into the center to create a slight indentation. Fill it with about a tablespoon of cheese, then form the dough over to cover it and re-roll it into a ball. Flatten into a disk and set aside.
Step 5
Melt the butter in a nonstick skillet or cast iron pan. Add the arepas and cook until golden brown on each side, about 3-4 minutes. [Note: Use more butter as needed.]
Step 6
Place the seared arepas onto a parchment-lined baking sheet and bake for 10-15 minutes.
Step 7
Remove from the oven, allow to cool slightly, and serve warm.
