Colombian Arepas con Queso

Arepas con queso are simple, comforting, and so good hot from the pan. The dough comes together quickly with masarepa, warm water, butter, and cheese, then cooks until the outside is golden and the middle is soft.

Prep time: 15 minutes
Cook time: 18 minutes
Makes: 8 arepas

Ingredients

• 2 cups precooked white or yellow cornmeal, such as masarepa
• 2 cups warm water
• 1 teaspoon salt
• 2 tablespoons melted butter, plus more for serving
• 1 1/2 cups shredded mozzarella or queso quesadilla
• 1/2 cup crumbled queso fresco or farmer cheese
• Neutral oil or butter for the pan

Instructions

1. Stir together the warm water, salt, and melted butter. Add the masarepa and mix until a soft dough forms.
2. Knead in the shredded cheese and queso fresco. Rest the dough for 5 to 10 minutes.
3. Divide into 8 balls and flatten into thick patties about 1/2 inch thick.
4. Heat a lightly greased skillet over medium heat. Cook the arepas for 5 to 7 minutes per side, until golden and cooked through.
5. For extra melty centers, split each arepa, add a little more cheese, and return to the warm skillet until melted.
6. Serve hot with butter.

Tips

• If the dough cracks badly, knead in a tablespoon of warm water at a time.
• If it feels sticky, add a little more masarepa and rest again.
• Arepas are best fresh, but leftovers reheat well in a skillet or air fryer.