Colombian Cheese Arepas
Golden corn cakes with cheese worked into the dough, crisp outside and tender within.
Colombia · Vegetarian · 40 min
DeSabor Kitchen · Published · Updated · 20 / 20 / 40 min · 4 · Colombia
Jump to RecipePrecooked arepa flour hydrates quickly but still needs a short rest. Work the cheese into the dough evenly and keep the discs about 1 cm thick so their centers heat before the outside becomes too dark.
The Story Behind the Dish
Colombia has many regional arepas, with different grains, sizes and fillings. Cheese in the dough is one familiar style, not a definition of every Colombian arepa.
Ingredients
- 250 g precooked white cornmeal for arepas
- 320 ml warm water; 1/2 tsp salt
- 150 g grated mozzarella or farmer cheese
- 20 g melted butter; 1 tbsp oil
Instructions
- Mix cornmeal, water, salt and butter; rest 5 minutes. Knead in the cheese until evenly distributed.
- Divide into 8 balls and flatten into discs about 1 cm thick. Smooth cracked edges with damp fingers.
- Lightly oil a griddle and cook over medium-low heat 7–9 minutes per side until golden and hot throughout.
- Rest 2 minutes before serving, allowing the cheese inside to cool slightly.
Cook's Tips
- Use precooked arepa flour, not polenta or tortilla masa harina. Adjust water to the flour's package guidance.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Serve two warm arepas per person, with coffee for breakfast or alongside soup. Let them rest briefly so the melted cheese does not burn the mouth.
Variations & Substitutions
A larger stuffed arepa is a different method from cheese worked into this dough. Regional Colombian arepas can be thinner, sweeter or made with different maize; this recipe does not generalize them all.
Use precooked arepa cornmeal, not tortilla masa harina, raw cornmeal or polenta. A mild farmer cheese can replace mozzarella; reduce salt if the cheese is salty.
Storage & Reheating
Refrigerate cooled cheese arepas within 2 hours at 4°C or below for up to 3 days. Freeze separated by parchment for up to 1 month.
Warm on a covered griddle over low heat, then uncover to crisp both sides. The cheese-containing center should reach 74°C; avoid high heat that leaves it cold.
The DeSabor Table
- Colombian Cheese Arepas — Main Dish