Name: Arepas con Queso Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Venezuelan
Ingredients: 2 cups masarepa flour; 2 teaspoons salt; 2 teaspoons sugar (plus more to taste); 2 tablespoons unsalted butter (at room temperature); 1 ¼ cups whole milk; 2 ½ cups lukewarm water; 1 ½ cups mozzarella cheese (freshly shredded); 1 teaspoon nonstick cooking spray (for the skillet)

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Introduction

Arepas con Queso are a delicious and comforting Venezuelan snack made from cornmeal and stuffed with melty mozzarella cheese. Crispy on the outside and soft on the inside, these cheesy arepas make a perfect treat for any time of day.

A close-up view of a stack of seven thick, round arepas with a golden brown crust on one side and a soft, pale yellow interior. The arepas have uneven, crispy patches of toasted brown on the surface, showing a slightly rough texture beneath the crunchy layer. They are piled on a light beige wooden board placed on a white marbled surface. The edges of the arepas are smooth and rounded, creating a cozy and warm feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups masarepa flour
2 teaspoons salt

2 teaspoons sugar (plus more to taste)
2 tablespoons unsalted butter (at room temperature)

1½ cups mozzarella cheese (freshly shredded)
¼ cup whole milk

2½ cups lukewarm water
1 teaspoon nonstick cooking spray (for the skillet)

Instructions

Step 1: In a large mixing bowl, combine the masarepa flour, salt, and sugar. Add the room temperature butter and 1½ cups of shredded mozzarella cheese. Mix well to incorporate the ingredients evenly.

Step 2: Pour ¼ cup of milk and slowly pour in the lukewarm water while continuously mixing the dough. Knead until smooth and manageable, adding more water if needed. Let the dough rest for about 5 minutes.
Step 3: Divide the dough into 6 equal portions and roll each into a ball. Flatten each ball into a disc about ½ inch thick.
Step 4: Heat a skillet over medium heat and spray with nonstick cooking spray. Place the arepas on the skillet and cook for about 5 minutes on each side, until they develop a golden brown crust.

Step 5: Let the arepas cool briefly before serving. Enjoy them warm for the best cheesy flavor.

Tips & Variations

For a richer flavor, you can substitute some of the mozzarella with queso fresco or cheddar cheese.
If you prefer a softer arepa, cover them with a clean kitchen towel after cooking to lock in moisture.

Add a pinch of garlic powder or smoked paprika to the dough for extra savory depth.

Storage

Store leftover arepas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in a toaster oven to restore their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows six small, round, golden-brown arepas stacked in two messy layers on a wooden board, with some parts showing crispy, darker brown spots and others soft and creamy pale yellow. To the right of the board, there is a white ceramic mug with two shades of pale beige filled with light brown liquid, and a butter knife with a small piece of butter on its tip rests beside the board. In the top left corner, a folded textured light brown cloth adds a warm contrast on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cornmeal instead of masarepa flour?

Masarepa flour is specially treated and finely ground, giving arepas their unique texture. Regular cornmeal may result in a coarser, grittier arepa, so it’s best to use masarepa for authentic results.

Can I freeze cooked arepas?

Yes, you can freeze cooked arepas. Wrap them tightly in plastic wrap or foil and place them in a freezer bag. They freeze well for up to one month. Reheat in a skillet or oven for best texture.