Arepas are one of Colombia’s most beloved everyday foods: golden corn cakes cooked on a griddle and filled or topped with cheese, butter, avocado, or eggs.
This simple cheese-filled version uses pre-cooked cornmeal, warm water, and butter to make a soft dough, then cooks the arepas until crisp outside and tender inside.
Let the dough rest for a few minutes before shaping. If the edges crack, wet your hands and smooth them gently rather than adding too much water to the bowl.
Serving Suggestions
Serve hot for breakfast with avocado, scrambled eggs, fresh cilantro, or a cup of coffee. They also make a satisfying snack or light lunch.
Recipe Notes
Arepas are best fresh, but cooked leftovers can be refrigerated for 3 days and reheated in a dry skillet or toaster oven.
Colombian Cheese Arepas
Golden Colombian corn cakes made with pre-cooked cornmeal, filled with melted cheese, and served warm with avocado and herbs.
Ingredients
Equipment
Method
Make the Dough:
- Stir the warm water, salt, and melted butter together in a large bowl. Gradually add the cornmeal, mixing with your fingers until a soft dough forms.
- Rest the dough for 5 minutes. Divide it into 4 balls and flatten each into a 1/2-inch-thick disk. Smooth any cracks with damp fingers.
Cook the Arepas:
- Heat the oil in a nonstick skillet or griddle over medium heat. Cook the arepas for 5 to 7 minutes per side, until golden and firm.
- Lower the heat, cover, and cook for 3 to 5 minutes more so the centers finish gently.
Fill and Serve:
- Carefully split each arepa almost all the way through. Fill with the cheese and return to the skillet for 1 to 2 minutes per side, until the cheese melts.
- Serve hot with avocado and cilantro.
Nutrition
Notes
- Use masarepa or another pre-cooked cornmeal made for arepas; regular corn flour will not produce the same texture.
- Cheese that melts well, such as mozzarella, queso blanco, or Oaxaca cheese, works best for filling.
- Keep the cooked arepas warm under a towel while finishing the batch.
