Arepas con Queso Recipe
Introduction
Arepas con Queso are a delicious and comforting Venezuelan dish featuring soft corn cakes stuffed with gooey mozzarella cheese. Crispy on the outside and tender inside, these cheesy treats make for a perfect snack or simple meal that everyone will love.
Ingredients
- 2 cups hot water
- 2 tablespoons softened butter
- 1 teaspoon kosher salt
- 1½ cups masarepa (P.A.N brand recommended)
- 1 cup shredded mozzarella (or sliced mozzarella)
- ¼ cup oil, for frying
Instructions
- Step 1: In a bowl, stir together hot water, softened butter, and salt until the butter is mostly melted.
- Step 2: Gradually add the masarepa about ½ cup at a time, mixing with a wooden spoon or rubber spatula until fully combined and hydrated.
- Step 3: Continue mixing until the dough reaches a soft, playdough-like consistency. It should be soft but not sticky. If too wet, add masarepa one tablespoon at a time until manageable.
- Step 4: Divide the dough into roughly 10 balls, each about ¼ cup in size.
- Step 5: Make an indentation in each ball and fill it with about 1 tablespoon of mozzarella. Seal the dough around the cheese and roll into a smooth ball.
- Step 6: Flatten each ball between your hands into a cake about 3 inches wide and ½ inch thick. Smooth the edges by gently rolling on a hard surface.
- Step 7: Repeat quickly with the remaining dough to prevent drying.
- Step 8: Heat oil in a large heavy skillet over medium heat. Fry the arepas until lightly golden, about 5–7 minutes, adjusting heat as needed.
- Step 9: Flip and cook for an additional 3–5 minutes until golden on both sides and cheese begins to bubble. Remove from skillet.
- Step 10: Drain excess oil on paper towels and, if desired, sprinkle with flaky salt.
- Step 11: Serve immediately while warm and enjoy the melty cheese inside.
Tips & Variations
- Use fresh mozzarella for a gooier center, or try a sharper cheese like queso fresco for a different flavor.
- Adjust the thickness of the arepas based on your preference—thinner for crispier, thicker for softer insides.
- If the dough feels too dry, add warm water a teaspoon at a time until soft and pliable.
- To make these gluten-free and vegetarian, stick with traditional masarepa and cheese varieties.
Storage
Store cooked arepas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain the crispy exterior and melted cheese inside. They can also be frozen before frying; thaw and fry as usual for fresh results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is masarepa and can I substitute it?
Masarepa is precooked cornmeal specifically made for arepas. It has a unique texture and flavor that cannot be exactly substituted. Using regular cornmeal or corn flour won’t achieve the same results.
Can I bake the arepas instead of frying?
Yes, you can bake arepas at 375°F (190°C) for about 20–25 minutes, flipping halfway through. Baking is a healthier option but will result in a less crispy texture than frying.
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Arepas con Queso Recipe
- Total Time: 27 minutes
- Yield: 10 arepas 1x
Description
Delicious and authentic Arepas con Queso, a traditional Venezuelan and Colombian dish featuring cornmeal cakes stuffed with melted mozzarella cheese. These crispy, golden arepas are perfect for a savory snack or meal and come together quickly with simple ingredients and stovetop frying.
Ingredients
Arepa Dough
- 2 cups hot water
- 2 tablespoons softened butter
- 1 teaspoon kosher salt
- 1 1/2 cups masarepa (preferably P.A.N brand)
Filling and Cooking
- 1 cup shredded mozzarella cheese (or sliced mozzarella)
- 1/4 cup oil for frying
Instructions
- Mix Wet Ingredients: In a bowl, combine the hot water, softened butter, and kosher salt. Stir until the butter is mostly melted to create a warm, flavorful liquid base for the dough.
- Add Masarepa Gradually: Slowly add the masarepa to the wet mixture about 1/2 cup at a time, mixing well with a wooden spoon or rubber spatula to avoid lumps.
- Form Dough: Knead until fully combined, ensuring the cornmeal is hydrated evenly. The dough should be soft and moldable like playdough but not sticky. If too wet, add more masarepa a tablespoon at a time until the right consistency is achieved.
- Shape Dough Balls: Divide the dough into 10 equal portions, about 1/4 cup each, rolling each into a smooth ball.
- Stuff with Cheese: Create an indentation in each dough ball and fill with approximately 1 tablespoon of shredded or sliced mozzarella. Close the dough over the cheese and roll gently to seal.
- Flatten Arepas: Pat each ball into a flat cake roughly 3 inches in diameter and 1/2 inch thick. Roll on a hard surface to make edges even and smooth.
- Prepare Remaining Arepas: Repeat the stuffing and shaping steps swiftly with the remaining dough to prevent drying.
- Heat Oil and Fry: Warm oil in a large heavy skillet over medium heat. Once hot, add arepas and fry for 5-7 minutes until lightly golden, adjusting heat as necessary.
- Flip and Cook Other Side: Turn the arepas and continue frying for another 3-5 minutes or until both sides are golden and cheese inside starts to bubble.
- Drain Excess Oil: Remove arepas from the pan and place on paper towels to drain any extra oil. Optionally, sprinkle with flaky salt to enhance flavor.
- Serve Warm: Serve the arepas immediately for best taste and melty cheese experience.
Notes
- If dough is sticky, gradually add more masarepa until it reaches a soft, non-sticky state.
- Use a heavy skillet for even heat distribution and best frying results.
- Serve with toppings like avocado, sour cream, or hot sauce for extra flavor.
- Use fresh mozzarella for creamier melting, or low-moisture mozzarella for less water content.
- Ensure oil is hot but not smoking to prevent burning the arepas.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Snack
- Method: Frying
- Cuisine: Venezuelan
Keywords: Arepas, Venezuelan food, cornmeal cakes, stuffed arepas, mozzarella cheese, fried arepas, snack recipes, Latin American cuisine
