Whenever the fair is in town (or any festival with mobile food vendors) my favorite item to get is an arepa. I’ll gladly pass up corn dogs, ice cream, fried candy bars and the giant turkey leg… just to have one hot?off?the?griddle, sweet corn and salty cheese filled arepa,
It’s like corn muffins and mozzarella sticks had a baby pancake.
These are made with something called masacarepa, also known as pre?cooked corn meal. A common one is PAN and it has a picture of a lady on it that reminds me of aunt Jemima. I think it’s the kerchief in her hair. 
All you have to do is simply add warm water to form a dough and form patties, cook them like a pancake, then place a slice of mozzarella or any other white melting cheese in between.
This recipe makes a ton, and yes you can freeze ’em and ‘nuke ’em for after school/work/midnight snacks.
How to Make Cheese Filled Arepas – Colombian Corn Cakes
Step 1: Prepare the Dough
- In a large mixing bowl, combine the masarepa, salt, and sugar. Mix to distribute evenly.
- Slowly add warm water into the dry mixture, stirring continuously with your hands or a spoon until the dough forms.
- Allow the dough to rest in the bowl for about 5 minutes. This resting period allows the masarepa to absorb moisture fully, ensuring soft and tender arepas.
Step 2: Shape the Arepas
- After resting, knead the dough slightly to ensure it’s cohesive and soft.
- Divide the dough evenly into 8 portions.
- Roll each portion into a smooth ball. Gently press each ball into a patty about ? inch (approx. 1 cm) thick and 3 inches (8 cm) wide. Smooth any cracked edges with your fingers.
Step 3: Cook the Arepas
- Heat a griddle or large skillet over medium-high heat. Add 1 tablespoon butter, allowing it to melt and coat the surface evenly.
- Place the arepas on the griddle, cooking for approximately 4-5 minutes on each side, or until golden brown and crispy on the outside.
Step 4: Fill with Mozzarella
- Reduce heat to medium-low.
- Place a slice of fresh mozzarella cheese onto half of the cooked arepas.
- Immediately cover each cheese-topped arepa with another warm arepa, sandwiching the cheese in the middle.
- Cook for 1-2 additional minutes, gently pressing down so the cheese melts evenly.
Step 5: Serve and Enjoy
- Remove from heat and serve hot. The mozzarella should be melted and gooey.
- Serve plain or with your favorite toppings, such as sliced avocado, tomato salsa, cilantro, or hot sauce.
Recipe Notes and Success Tips:
- Choosing Masarepa:
Masarepa is precooked cornmeal commonly used in Colombian and Venezuelan cooking. Regular cornmeal won’t yield the same result. Look for brands like “P.A.N.” in Latin grocery stores or the international aisle of your supermarket. - Cheese Tips:
Fresh mozzarella melts beautifully, but other cheeses like queso blanco, cheddar, or Monterey Jack also work well. - Avoiding Dry Dough:
If your dough feels dry and cracks easily, add a little more warm water, one tablespoon at a time, until it’s soft and pliable. - Serving Suggestions:
These mozzarella-filled arepas are delicious on their own or paired with savory toppings like guacamole, beans, grilled meats, or veggies.
Cheese Filled Arepas – Colombian Corn Cakes
- Total Time: 25 minutes
- Yield: About 6 double arepas 1x
Description
Mozzarella-filled arepas are a traditional Colombian and Venezuelan snack or main dish made from cornmeal patties that are crisp on the outside and tender on the inside, stuffed with creamy, melted mozzarella cheese. Easy to prepare and naturally gluten-free, arepas are the almost perfect snack.
Ingredients
2 1/2 cups (300g) masarepa (precooked cornmeal)
1 teaspoon salt
1 1/2 teaspoons sugar
2 cups (480 ml) warm water
8 slices fresh mozzarella cheese (approximately 8 oz / 225g)
2 tablespoons butter, for cooking
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the masarepa, salt, and sugar. Mix to distribute evenly.
- Slowly add warm water into the dry mixture, stirring continuously with your hands or a spoon until the dough forms.
- Allow the dough to rest in the bowl for about 5 minutes. This resting period allows the masarepa to absorb moisture fully, ensuring soft and tender arepas.
Step 2: Shape the Arepas
- After resting, knead the dough slightly to ensure it’s cohesive and soft.
- Divide the dough evenly into 8 portions.
- Roll each portion into a smooth ball. Gently press each ball into a patty about ? inch (approx. 1 cm) thick and 3 inches (8 cm) wide. Smooth any cracked edges with your fingers.
Step 3: Cook the Arepas
- Heat a griddle or large skillet over medium-high heat. Add 1 tablespoon butter, allowing it to melt and coat the surface evenly.
- Place the arepas on the griddle, cooking for approximately 4-5 minutes on each side, or until golden brown and crispy on the outside.
Step 4: Fill with Mozzarella
- Reduce heat to medium-low.
- Place a slice of fresh mozzarella cheese onto half of the cooked arepas.
- Immediately cover each cheese-topped arepa with another warm arepa, sandwiching the cheese in the middle.
- Cook for 1-2 additional minutes, gently pressing down so the cheese melts evenly.
Step 5: Serve and Enjoy
- Remove from heat and serve hot. The mozzarella should be melted and gooey.
- Serve plain or with your favorite toppings, such as sliced avocado, tomato salsa, cilantro, or hot sauce.
Notes
Choosing Masarepa:
Masarepa is precooked cornmeal commonly used in Colombian and Venezuelan cooking. Regular cornmeal won’t yield the same result. Look for brands like “P.A.N.” in Latin grocery stores or the international aisle of your supermarket.
Cheese Tips:
Fresh mozzarella melts beautifully, but other cheeses like queso blanco, cheddar, or Monterey Jack also work well.
Avoiding Dry Dough:
If your dough feels dry and cracks easily, add a little more warm water, one tablespoon at a time, until it’s soft and pliable.
Serving Suggestions:
These mozzarella-filled arepas are delicious on their own or paired with savory toppings like guacamole, beans, grilled meats, or veggies.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Griddle
- Cuisine: Latin American
Nutrition
- Serving Size: 1 double arepa with filling
- Calories: 430
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 30mg
How many does it make?
Hey there, this recipe makes 4 large and thick arepas, or 12-15 smaller ones like in the picture (you’ll need 2 for each cheese filled final double-arepa).
These are my favorite new indulgence, I have made them probably 10 times. Make a double batch, freeze (without cheese), then just reheat on the griddle when ready to serve. My kids adore them!
This was so delicious, the crispy outside, juicy inside and the cheese, OMG the cheese!!!
Hi there, is okay to use 100 percent raw cornmeal flour. Thank you help me please. I have no precooked cornmeal sold in the supermarket
You can make your own masarepa from regular cornmeal, but it takes extra steps. Masarepa is precooked and dried before being ground into flour, so you’d need to cook the cornmeal first, dry it, and then grind it to a finer consistency.
Here’s how you can approximate homemade masarepa:
Cook the Cornmeal – Bring water to a boil, then slowly whisk in fine or medium cornmeal, stirring constantly to avoid lumps. Cook until it thickens into a soft porridge (like polenta).
Spread and Dry – Spread the cooked mixture in a thin layer on a baking sheet. Let it air dry completely or use a low oven (around 200°F/90°C) to speed up the process.
Grind to Flour – Once fully dry, grind it into a fine powder using a food processor or high-speed blender.
This method won’t be identical to store-bought masarepa, but it will give you a closer texture than using raw cornmeal directly.
This was an amazing recipe
this helped me a lot with my project! Thank you
Simple but tasty, 5 stars
I liked how it tasted. Great recipe!
Its a venezuelan dishes and its the best for sure! I recommended it, you can Also combine with a avocado, jam , or whatever you want.
These are so delicious! Just want to add a small note, be careful with that two cups of water! Either don’t add all of it or add more cornmeal before you make the patties. It is way too runny if you do 2.5 cups meal and 2 cups water. Thank you for sharing this recipe! :)
These were incredibly yummy. I will make these a LOT going forward!