Cheese Filled Arepas – Colombian Corn Cakes

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.

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How to Make Cheese Filled Arepas – Colombian Corn Cakes

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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.

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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.

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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.

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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.

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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.

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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.

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If you liked this, you are going to love these favorite Latin American recipes:

Puerto Rican Corn Fritters: Sorullitos de Maíz

Latin American Street Food – Carne en Palito

Crispy Chicharrones with Cilantro Lime Aioli

Potato and Goat Cheese Empanadas with Avocado Chimichurri

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