Arepas Con Queso - Simply Recipes

Why Make This

• Arepas con queso use masarepa, a special pre-cooked corn flour readily found in stores.
• They cook quickly on a skillet and are crispy outside, soft inside, and ready in minutes.

When Mirabel said her mother could heal anything with an arepa in Encanto, Disney’s latest animated film, I truly believed it. After all, arepas are the backbone of Colombian gastronomy. They are the first thing I turn to when I am homesick. Most Colombians have grown up eating arepas almost daily.

Arepas can be grilled or fried, stuffed or served plain, savory or sweet, big or small, and every region of the country seems to have a specialty. Arepas con queso—with cheese—are perhaps one of the most basic yet delicious versions. They are a blank canvas for adding toppings and fillings, though they are scrumptious with just some butter slathered on top. 

The Many Kinds of Colombian Arepas

Colombian chef and book author Carlos Gaviria estimates that there are more than 55 different types of arepas in Colombia. Here are some examples:

• Arepas de chócolo, known as cachapas in Venezuela, are sweet corn pancakes covered in cheese and folded in half.
• The dough for arepas santandereanas has small pieces of pork crackling.
• Arepas paisa are very thin, with no cheese in the dough. It is served with a salty fresh cheese called quesillo, similar to ricotta, on top.
• Arepas de huevo, a traditional dish from the Caribbean adopted by Colombians, are filled with an egg and deep-fried.

Colombian Vs. Venezuelan Arepas

There has always been a friendly debate between Colombians and Venezuelans about the origins of arepas. While the answer isn’t certain, I like to think that arepas belong to both nations and it’s something that unites us rather than divides us. 

However, there are certain differences in our arepas. In Colombia, arepas are often eaten as is, and they usually have cheese in the dough, as a filling, or both. Milk is often added to the dough—it’s considered the secret to fluffy, pillowy arepas. 

Venezuelan arepas are often sliced and stuffed, sometimes with cheese. For example, the Venezuelan reina pepiada is filled with a delicious chicken and avocado salad. Another popular version is filled with the ingredients of pabellón, a hearty dish of beans, shredded beef, rice, and sweet fried plantains.

Arepas are extremely versatile, and this is your permission to be as creative as you want.

Make Arepas with Masarepa

Arepas are round savory corn cakes made with a precooked corn flour known as masarepa. Most households used to mill their own corn to make the masarepa; nowadays they buy the arepa flour. 

Masarepa has a mild corn flavor and is naturally gluten-free. It can be found in most grocery stores—the most popular brands are PAN and Goya. There are yellow and white varieties, and both can be used interchangeably for this recipe; the yellow variety has a slightly stronger corn flavor.

There is no substitute for masarepa short of milling the corn yourself. Other corn flours do not have the same flavor or texture. Masa harina is not the same product and cannot be used as a substitute. 

How To Serve Arepas con Queso

Arepas con queso are typically eaten for breakfast with frothy hot chocolate or coffee, or as a light dinner. They can also be sliced in half and stuffed with a multitude of fillings such as shredded carnitas, chicken, or simply ham and cheese to create a sandwich.

Plan Ahead: Freeze Arepas! 

While most Colombian households make arepas fresh every day as they are a quick and easy, it is also possible to make a large batch and freeze them for up to a month. To freeze, place them in an airtight container with parchment paper in between to prevent them from sticking.

Do not store the raw dough as it may ferment.

Cheese-Stuffed Goodness

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• Italian Grilled Cheese Sandwiches
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