Mini Arepas Rellenas Recipe

Hydrate the cornmeal

In a medium bowl, combine the warm water, salt and sugar until dissolved. Gradually add the pre-cooked cornmeal while stirring with a wooden spoon or your hand to avoid lumps.

Rest and knead

Let the mixture sit for 5 minutes to hydrate, then knead for 1–2 minutes until a smooth, non-sticky dough forms. If it feels dry, add up to 2 tbs more warm water; if too wet, sprinkle up to 1 tbs more cornmeal. Stir in 1 tablespoon vegetable oil and knead briefly to incorporate.

Shape

Divide the dough into 12 equal portions (about 1.5 oz / 40 g each). Roll each portion into a ball, then flatten gently between your palms into discs about 2.5–3 inches (6–7 cm) wide and 1/2 inch (1.3 cm) thick. Smooth edges to prevent cracking.

Pan-fry

Heat a nonstick or cast-iron skillet over medium heat and add 1 tablespoon vegetable oil, swirling to coat. Place 6 mini arepas (do not overcrowd) and cook 4–5 minutes per side until a golden-brown crust forms. Lower heat if they brown too quickly to allow inside to cook. Repeat with remaining oil and arepas.

Finish in oven (optional, for even cooking)

If you prefer a fully cooked, slightly puffed interior, preheat oven to 350°F (175°C) and transfer cooked arepas to a baking sheet. Bake 8–10 minutes until cooked through. Remove and cool slightly.

Prepare filling

While arepas cook, mix the grated queso blanco (or Monterey Jack) with the softened cream cheese, chopped cilantro (if using) and black pepper in a bowl until a spreadable, slightly chunky mixture forms. Taste and adjust salt/pepper as needed.

Melt option

For a warm melted filling, place the cheese mixture in a small pan over low heat, stirring until smooth, 3–4 minutes, or microwave in 20-second bursts, stirring between, until softened but not runny.

Split and fill

Using a small serrated knife, slice each mini arepa horizontally about two-thirds of the way through to create a pocket. Spoon about 1–2 tablespoons of the cheese filling into each pocket (adjust depending on size). Add optional fillings such as 1–2 tablespoons shredded chicken, a slice of avocado, or a spoonful of pickled onion as desired.

Serve

Serve the mini arepas warm with sour cream/crema and hot sauce on the side. Leftover arepas can be reheated in a skillet over low heat or in a 350°F (175°C) oven for 5–7 minutes.