Arepa con Queso (Arepa with Cheese)

Arepas (pronounced ah-reh-pas) are round patties made from corn meal. They can be made sweet or savory and are prepared over 70 different ways in Colombia. Arepas are eaten for breakfast, as a snack, meal, or as a side to any dish. There are so many ways to eat them, and preparations vary by region.

I have to have cheese in my arepas and these arepas are crispy, cheesy, buttery, and taste amazing!

If you are looking for vegan or dairy-free arepas, try this recipe.

You will need:

• 2 1/4 cups of water (+ more if needed)
• 2 cups of precooked white corn meal (I use the P.A.N brand)
• 1 cup of shredded mozzarella cheese (buy a block of cheese and hand shred it or use a food processor. Do not use pre-shredded cheese bags).
• 1 cup of shredded extra sharp cheddar cheese (buy a block of cheese and hand shred it or use a food processor. Do not use pre-shredded cheese bags).
• 3 tablespoons of melted, unsalted butter for the dough + more butter to grease the pan
• 1 1/4 teaspoon of salt

Directions: 

• View the video tutorial on YouTube if you need a visual to follow.
• Add corn meal and salt into a large bowl. Whisk to combine.
• Add the water into a microwave safe bowl and heat in the microwave for 2 minutes. 
• Add 1 cup of the warm water to the corn meal. Use a spatula to mix the water and corn meal (it will be hot). Repeat until 2 cups of water is added. Then, add the butter.
• Once the corn meal begins to absorb the water and has cooled off, mix the dough with your hands. Mix until there is no dry flour remaining. Add the remaining water, or more as needed. The goal is to create a dough texture that feels soft, holds shape, and resembles playdoh. Note: every batch of arepas will vary in the amount of water needed to set it. Once you have added 2 1/2 cups of water, if it is still dry, add small splashes at a time to achieve the desired consistency.
• Once the dough is ready, add the cheese. Use your hands to incorporate well. Note: If your dough dries out, you can add more splashes of water.
• Next, let’s make the arepas. Take small sections of the dough and roll them into a dough ball using your hands. Note: I don’t weigh my arepa dough balls. If you would like to, you can use a food scale and aim for 60 grams.
• Take your dough balls and place them in between the palm of your hands. Press your hands together to flatten the dough ball. Aim for 1/2 inch in thickness as you squeeze between your palms.
• After you get your desired arepa shape, hold your arepa in one hand and inspect the edges. Be sure to smooth out any flaky or dry edges. You want the edges to be smooth like a perfect circle. Note: If any parts of the arepa are flaky or cracked, water can fix it. Simply, run your hand under water, then gently rub the flaky or cracked edges. The drops of water from your hand will smooth out any cracks.
• Lightly grease a nonstick pan with butter and turn on to medium heat. Once the butter melts, place the arepas in the pan. Note: Be sure not to overcrowd the arepas, I add about 4-5 at a time in my large pan.
• Cook each side for 7-9 minutes until the arepa darkens and turns crispy on the outside. Continue this process until all arepas are cooked. Note: You may need to lower the heat slightly for the second batch of arepas, so monitor closely.
• Yields 8-10 arepas.
• Serve with a meal, dip, or enjoy alone.