Arepas Con Queso Recipe

Time40m

Serves6

Corn cakes stuffed with mozzarella cheese.

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Ingredients

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1
Mix dough
In a medium bowl combine the pre-cooked cornmeal and fine salt. Gradually pour in the warm water while stirring with a spoon or your hand until a shaggy dough forms. Add 1 tablespoon vegetable oil and knead in the bowl for 1–2 minutes until smooth, pliable and moist but not sticky. If dough feels dry, add up to 2 tablespoons more water; if too wet, dust with a little more cornmeal.
2
Rest dough
Cover the bowl with a damp towel or plastic wrap and let the dough rest for 5–10 minutes to hydrate fully. This makes it easier to shape.
3
Portion and shape
Divide the dough into 6 equal portions (about 100–110 g each). Roll each portion into a ball, then flatten gently between your palms to form a thick disc about 3–4 inches (7–10 cm) wide and 1/2 inch (1.3 cm) thick. Smooth edges so there are no cracks.

4
Prepare filling
Have the shredded mozzarella ready. If using Parmesan, mix it with the mozzarella. Taste a small pinch and add a light touch of salt if needed (mozzarella can be low-salt, adjust to preference).
5
Assemble stuffed arepas (two methods)
Method A (pocket): Using a small knife or your thumbs, carefully split each flattened arepa halfway through without cutting it in two, creating a pocket. Gently open and stuff about 2–3 tablespoons of shredded mozzarella into the pocket, distributing evenly. Press edges lightly to close. Method B (sandwich): Place 1/3 of a disc’s worth of mozzarella in center of one disc, then top with another disc and press edges to seal into a single stuffed cake. Ensure seams are smooth so cheese won't leak.
6
Pan-fry/griddle
Heat a large skillet or cast-iron griddle over medium heat. Add 1 tablespoon butter or oil and swirl to coat. Place the stuffed arepas in the pan (work in batches if needed) and cook 4–6 minutes per side, adjusting heat to prevent burning. You want a golden-brown crust and melted cheese inside. Press gently with a spatula to encourage even browning. If outer crust browns too quickly before cheese melts, lower heat and cover pan for 2–3 minutes to trap heat.
7
Finish and serve
Transfer cooked arepas to a plate. Brush or rub remaining 1 tablespoon melted butter or oil on top for extra flavor. Let rest 1–2 minutes so cheese sets slightly. Garnish with chopped cilantro or scallions if using. Serve hot.