Colombian Cheese Arepas
Golden Colombian corn cakes made with pre-cooked cornmeal, filled with melted cheese, and served warm with avocado and herbs.
Equipment
- Large mixing bowl
- Nonstick skillet or griddle
- Spatula
- Kitchen towel
Ingredients
Arepa Dough
- 2 cups pre-cooked white cornmeal such as masarepa
- 2 1/2 cups warm water plus more if needed
- 1 tsp kosher salt
- 2 tbsp unsalted butter melted
- 1 tbsp neutral oil for the skillet
Cheese and Serving
- 8 oz mozzarella or queso blanco shredded or sliced
- 1/2 medium avocado for serving
- 1/4 cup fresh cilantro optional
Instructions
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.
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.
Nutrition
Calories: 420kcalCarbohydrates: 49gProtein: 16gFat: 19gSaturated Fat: 9gCholesterol: 35mgSodium: 690mgFiber: 5gSugar: 2g