Melty Colombian Arepa con Queso – Easy Step-by-Step Recipe
Arepa con queso (corn cakes with melted cheese) with huevos pericos is such a treat. My mom made it the best, always with so much love. Every Sunday morning, she’d have her favorite songs playing, a fresh pot of coffee brewing, and rich Colombian chocolate milk with melted mozzarella cheese.
It’s one of those meals that feels special every time I make it. The arepa is crispy on the outside, soft on the inside, and filled with melted mozzarella cheese. Add butter while it’s hot, and it’s even better.
Table of Contents
What are Colombian Arepas?
Colombian arepas are made with finely ground cornmeal precocida (pre-cooked white cornmeal) called masarepa, also known as arepa flour or harina de maíz. The dough comes together with warm water, butter, and salt and is first formed into a ball before being shaped into flat discs. Some arepas are cooked plain, but my favorite are stuffed with melty cheese—queso blanco, queso costeño, or mozzarella—all mild, slightly salty cheeses that melt perfectly.
In my home, we always slice the arepa in half after cooking, spread butter inside, and add hogao, the Colombian tomato and onion sauce that makes everything better. We usually serve it with Colombian chorizo on the side. When shaping the dough, I always use the palm of my hand to smooth it out before flattening it just right. And when they’re hot off the pan, wrapping them in a towel keeps them warm until it’s time to eat. If I’m going back for a second, it’s always for an arepa con queso with extra melted cheese.
Tips for Making the Best Arepas
Use warm water – The right amount of warm water makes the dough soft and easy to shape. If the dough feels stiff or cracks when forming the arepa, it needs more water.
Keep a bowl of water nearby – I always dip my hands in warm water before forming the dough. It keeps the dough from sticking and makes shaping the arepas easier. If the dough starts to dry out, it will break apart.
Don’t overhandle the dough – Moving the dough around too much can cause cracks. Once the arepa is on the pan, let it cook undisturbed. If it sticks when you try to flip it, it needs more time. If the outside is browning too fast, lower the heat.
Cook over low to medium heat – Every stovetop is different, so the heat may need adjusting. The pan should be hot enough to keep the arepa from sticking but not so hot that it burns before cooking through. If the outside is browning too quickly but the inside is still raw, lower the heat and give it more time.
Instructions
Melt the butter & warm the water – Melt the butter on the stovetop in a small pot or in the microwave for about 30 seconds. Heat the water until it’s warm but not hot.
Make the dough – In a large bowl, add the masa harina and half of the warm water. Mix with your hands, slowly adding more water as needed. Form into a ball of dough, then flatten it and reshape it into a ball again. Repeat this 5–7 times until the dough is smooth, holds its shape, and doesn’t crack or stick.
Shape the arepas – If this is your first time making arepas, start with smaller ones—it’s easier to work with. Take small amounts of dough, form them into balls, then flatten them into discs using the palm of your hand. Use your fingers to keep the thickness even across the whole arepa, including the edges.
Cook the arepas – Heat a griddle or pan over low to medium heat. Every stovetop is different, so adjust as needed. I like to test the heat with a small piece of dough first.
Gently place the arepas on the pan. After a few minutes, lift a corner—once the bottom is a light golden color with a slightly crisp crust, flip it. Cook the second side the same way, then remove from the pan when both sides are golden brown.
Cheese arepas (butter & cheese) – While the arepas are still warm, carefully slice them open with a butter knife. If they cool down, they get stiff and harder to cut.
Two ways to make arepa con queso:
- Open the arepa, spread butter inside, and add mozzarella slices. Enjoy as is.
- Open the arepa, add butter and mozzarella, then place it back on the pan until the cheese melts.
FAQs
What is the difference between Colombian and Venezuelan arepas?
Colombian and Venezuelan arepas are similar – they're both made with pre-cooked cornmeal.
The core ingredient is the same – corn. Colombian arepas are typically served with butter and cheese. In Venezuela, arepas are stuffed like sandwiches and filled with various ingredients.
Are Arepas Colombian or Venezuelan?
Both. Arepas are enjoyedin both Colombia and Venezuela. In Venezuela, arepas are traditionally filled with different ingredients, like sandwiches.
What are Colombian arepas served with?
Arepa is served with a side of huevos pericos, chorizo, or grilled steak. Or when we're in the mood for a simple arepa con queso, we'll add a touch of sweet and savory hogao sauce.
Is Arepa Con Queso Gluten Free?
These are gluten-free arepas. The arepas are made of corn, and the butter and cheese are also gluten-free.
However, ensure the masarepa is prepared in a gluten-free facility.
Storage and Reheating
Storage
It’s best to store arepas after shaping them into discs instead of keeping raw dough. Once the dough sits in the fridge, it starts to dry out, making it harder to work with.
My mom does it best—she always makes a big batch and cooks them halfway before storing them. This way, when we reheat them, they taste just like freshly made arepas.
To store, wrap the arepas in parchment paper and then plastic wrap. They’ll keep for 2–3 days, but after that, they start to get stale and too hard to eat.
Reheating
The best way to reheat them is on a skillet or a toaster oven. If using a skillet, warm it over medium heat and let the arepa heat up on each side until it’s crispy again. If using a toaster oven, place the arepa directly on the rack at 350°F for a few minutes until warmed through.
If you’re reheating the next day, follow the same steps, but if the arepa feels a little dry, wrap it in a damp paper towel and microwave it for about 15 seconds before crisping it up on the skillet or toaster oven. If adding cheese, slice the arepa open, add the cheese, and warm it until melted.
What to Serve it With
Arepa con queso is perfect on its own, but I love serving it with other classic Colombian dishes. Here are some of my favorites:
- Huevos pericos – Scrambled eggs with tomatoes and green onions, just like my mom used to make.
- Colombian chorizo – The smoky, seasoned Colombian sausage pairs so well with the buttery arepa.
- Hogao – A tomato and onion sauce that adds so much to every bite.
- Rich hot chocolate – A warm cup of chocolate always makes this meal feel complete.
I usually mix and match depending on what I have, but no matter what, arepa con queso is always a good idea.
Leave a Comment
I love reading your comments, and I try to get to all of them! Have you made arepa con queso before? Let me know how you like to serve it!
Colombian Arepa con Wueso with Melted Cheese and Butter
Ingredients
Equipment
Method
- Melt the butter & warm the water – Melt the butter on the stovetop in a small pot or in the microwave for about 30 seconds. Heat the water until warm but not hot.
- Make the dough – In a mixing bowl, add the cornmeal and half of the warm water. Mix with your hands, slowly adding more water as needed. Form the dough into a ball, then flatten it and reshape it into a ball again. Repeat 5–7 times until the dough is smooth, holds its shape, and doesn’t crack or stick.
- Shape the arepas – Take small amounts of dough and form them into balls, then flatten them into discs. Use your fingers to keep the thickness even.
- Cook the arepas – Heat a griddle or pan over low to medium heat. Adjust as needed. Test the heat with a small piece of dough first.
- Flip when golden – Place the arepas on the pan. After a few minutes, lift a corner—once the bottom is a light golden color with a slightly crisp crust, flip it. Cook the second side the same way, then remove when both sides are golden brown.
- Arepa con queso (butter & cheese) – While the arepas are still warm, slice them open with a butter knife. Add butter and mozzarella slices inside. Two ways to serve:Enjoy as is.Place back on the pan until the cheese melts.
- Storage & reheating – Wrap leftover arepas in parchment paper and plastic wrap and store for 2–3 days. Reheat on a skillet over medium heat or in a toaster oven at 350°F until warm. If the arepa feels dry, microwave it for 15 seconds wrapped in a damp paper towel before crisping it up.
