Cheese Arepa Recipe
Make Cheese Arepa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Arepa dough
Cheese filling
To finish (optional)
Method
Arepa dough
Mix and hydrate
Place 2 cups precooked cornmeal in a large bowl. Add 1 tsp fine salt and stir to distribute. Make a well in the center and pour in about 1 1/2 cups warm water gradually while mixing with your hand or a spoon until the dough comes together. Add 2 tbs vegetable oil into the dough and knead for 1–2 minutes until smooth and pliable. If dough feels dry, add water 1 tbs at a time; if too sticky, add a little more cornmeal (1 tbs at a time).
Rest
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 5–10 minutes to fully hydrate.
Divide and shape
After resting, divide the dough into 6 equal portions (about 100 g / golf-ball size each). Roll each portion into a smooth ball, then flatten gently between your palms to form a disc about 4 inches (10 cm) wide and 1/2 inch (1.3 cm) thick. Smooth cracks at the edges with damp fingers.
Cheese filling
Prepare the cheese
Cut or grate 8 oz of melting cheese into thin slices or small pieces so it melts quickly. If using a crumbly queso fresco, grate it; if using mozzarella or queso blanco, slice or shred.
Assemble (two options)
Option A — Stuffed arepas: Take one flattened arepa, place about 2–3 tablespoons of cheese in the center, fold the edges up and pinch to enclose the cheese, then gently flatten back into a 4-inch disc, sealing edges so cheese is contained. Repeat with remaining dough and cheese. Option B — Split-and-fill (after cooking): Cook whole arepas first, then split and fill with cheese (see Cook & finish step).
Cook & finish
Pan-fry (preferred for crispy crust)
Heat a heavy skillet or cast-iron pan over medium heat and add 1 tsp oil. When hot, place arepas (stuffed-side up if stuffed) into the pan, cooking 5–7 minutes per side until a deep golden crust forms. Reduce heat slightly if they brown too fast so centers cook through and cheese melts. Press gently with a spatula after flipping to ensure even contact. If using split-and-fill: cook plain arepas 5–7 minutes per side until golden, then slice open and fill with cheese; return to pan with lid for 1–2 minutes so cheese melts.
Bake (alternative for thicker arepas)
Preheat oven to 400°F (200°C). After browning both sides in skillet for 2–3 minutes each, transfer arepas to a baking sheet and bake 10–12 minutes until cooked through and cheese inside is melted.