Golden, crispy corn cakes with a pocket of melted cheese inside. Arepas con queso take just five ingredients (masarepa, water, salt, cheese and a little oil) and they’re naturally gluten-free. Think of them as a Venezuelan grilled cheese.
Why this works
- Masarepa (pre-cooked corn flour) makes a soft dough that crisps up in the pan.
- Resting the dough for 30 minutes lets the flour fully hydrate so it doesn’t crack.
- A good melting cheese like Oaxaca or mozzarella gives you that stretchy center.
My tips
- Use masarepa, not cornmeal or masa harina; they won’t make the right dough. Harina P.A.N. is the most common brand.
- Add the water gradually; the dough should feel like soft play dough.
- Keep your hands damp so the dough doesn’t stick, and seal the edges well around the cheese.
- Cook over medium-high heat so the outside browns while the cheese melts.
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The story behind it
Jump to RecipeIntroducing a delightful culinary experience with my Arepas con Queso. Arepas are cornmeal pockets filled with gooey cheese and a staple in Venezuelan cuisine.
The origins of Arepas dates back thousands of years to the indigenous tribes of present-day Venezuela and Colombia. The word “arepa” is derived from the indigenous language of the Timoto-Cuica people, who referred to this dish as “erepa.” These early versions of arepas were made with ground maize, which was a staple crop for these communities. Over time, arepas have become an integral part of Venezuelan cuisine and can be found more and more in the United States.
Arepas can be filled with most anything. The most popular variation is this one filled with cheese. Think of it as a variation on the cheese quesadilla. The combination of golden, crispy cornmeal patties and the oozing, melted cheese is tasty and fun to eat. The traditional cheese used is Queso de Mano, a soft, slightly salty cheese from Venezuela. This cheese will not be so easy to find. Other common cheeses include mozzarella or any of the Mexican melting cheeses.
Preparing Arepas con Queso: To create these cheesy delights, start by mixing pre-cooked cornmeal (masarepa) with water and a pinch of salt to form a dough. Allow the dough to rest for a few minutes, then shape it into small balls. Flatten each ball and form into a disc. Fill with cheese and cook them on a hot griddle or skillet until they develop a golden crust on both sides. Below is a link to a video that will help you see how it is done from Cooking with Claudia.
Serve plain or create a dipping sauce and enjoy!
The Cast of Characters.
Creating the arepas.
The Arepas Con Queso plated.
Make ahead & storage
- Shape the arepas a few hours ahead and keep them covered in the fridge.
- Cooked arepas reheat well in a dry skillet or a 350°F oven.
Variations
- Add shredded chicken, black beans or ham with the cheese.
- Use queso fresco, or queso de mano if you can find it.
- Split cooked arepas and fill them like a sandwich.
Questions people ask
Are arepas gluten-free?
Yes. Masarepa is made from corn. Check the package if you need it certified gluten-free.
What’s the difference between arepas and pupusas?
Arepas are Venezuelan and Colombian and made with masarepa; pupusas are Salvadoran and made with masa harina.
What cheese is best?
Queso de mano is traditional. Oaxaca and mozzarella are easier to find and melt well.
You might also like: Cheese & Guava Filled Pupusa · Mexican Turkey Burger Quesadillas · Gluten Free Tortillas
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The Recipe
Arepas con Queso
Ingredients
- 2 Cups Masarepa (pre-cooked corn flour), Harina P.A.N. is the most common brand
- 1 Cup Queso Oaxaca or mozzarella
- 2 Cups Warm water
- 1 Tsp salt
- 2 Tsp Vegetable oil
Instructions
- In a large bowl, whisk together the masarepa and salt.
- Add the lukewarm water a half cup at a time, mixing with a spatula and then your hands, until the dough just comes together. It should be moist but not sticky.
- Cover and let the dough rest 30 minutes.
- With lightly wet hands, divide the dough into equal portions and roll them into balls.
- Flatten each ball, place a piece of cheese in the center and fold the dough around it. Flatten again into a disc about ½ inch thick, sealing the edges.
- Heat the oil in a skillet over medium-high heat. Cook the arepas 3–4 minutes per side, until golden. Serve and enjoy!
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