Cheese-stuffed arepas
The classic Colombian breakfast, made with precooked corn flour and melted cheese inside. Ready in 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- 🟢 Easy
Servings
Units
Arepas are everyday bread in Colombia and Venezuela. This version hides the cheese inside, so it melts into a creamy center when you split them open. Precooked corn flour means barely any kneading and no proofing.
Ingredients
- 2 cups precooked corn flour (masarepa)
- 2 ½ cups warm water
- 1 tsp salt
- 1 tbsp butter
- 200 g shredded mozzarella
- Oil for the griddle
Method
- Stir the salt into the warm water until it dissolves.
- Add the corn flour gradually while mixing with your hand. Knead for 2 minutes until you have a smooth dough that does not stick.
- Work in the butter and knead one more minute. Rest, covered, for 5 minutes.
- Divide into 8 pieces. Roll into balls, flatten to 1 cm thick and put cheese in the middle of half of them.
- Cover with the remaining discs and seal the edges with your fingers, shaping them round.
- Heat a griddle or pan over medium heat with a little oil. Cook the arepas 6 to 7 minutes per side until golden.
- Serve hot, while the cheese is still melted.
Notes
- If the dough cracks when shaping, it needs water: wet your hands and knead a bit more.
- They freeze well uncooked, separated with parchment, and can go straight from freezer to griddle.