Arepas de Queso are simple, savory and incredibly satisfying! They’re crisp and crunchy on the outside, soft and fluffy on the inside and mouthwateringly delicious throughout! Pan fry or grill these flatbread-like corn cakes then enjoy as is or stuffed with delicious fillings. | Gluten Free + Vegetarian + Low FODMAP
What are Arepas?
Arepas are a traditional recipe found throughout Colombia, Venezuela and many parts of Latin America. They are somewhat of a cross between savory corn cakes and flatbread.
They’re also straight dopamine to my brain. I can’t make an arepa without thinking about my mom and grandma. This happens a lot because there is literally no bad time to eat arepas!
Arepa Flour
Arepas are made with a specific type of pre-cooked corn flour known as masarepa (translation = arepa dough).
Masarepa is an instant cornflour made from precooked cornmeal – just add water and you’ve got arepa dough.
| Flour | What is it? | Can I make arepas? |
|---|---|---|
| Masarepa | precooked cornmeal flour/ instant flour | yes ✅ |
| Masa Harina | precooked cornmeal that’s treated in an alkaline solution (nixtamalization) | no ❌ |
| Cornmeal | uncooked ground corn kernels | no ❌ |
How to Make Arepas de Queso
Don’t overthink it – arepas are super easy to make with a very basic recipe.
- Dissolve salt and melt butter in warm water.
- Technically not necessary, but it does ensure the salt and butter are more evenly combined throughout the dough.
- Combine masarepa and cheese in flour in a large bowl.
- Mix and knead everything together until combined.
- Dough too dry? Add a bit more water. Too wet? Add a bit more flour.
Let it rest:
After kneading, cover with a damp towel and rest for about 10 minutes. This will just give the flour a bit of time to drink up the water and hydrate so the arepas don’t come out dry.
Shape Dough
Divide the dough up into smaller portions, then shape into patties in the palm of your hands. Make them big or small, thick or thin – it’s totally up to you!
Just try to make sure the patties are evenly shaped on top and bottom so they can cook flat and even.
Cook
- Brush a large frying pan with a little oil or butter (I use both).
- Warm the pan over a medium heat.
- Add arepas and let cook on the first side.
- Flip when golden brown on the bottom & repeat with the other side.
Arepa Fillings & Serving Suggestions
Arepas are super versatile and can be eaten any time of day or for any occasion.
Depending on the size and your hunger level you can eat them as a main course, especially when stuffed with meaty fillings, or as a side dish.
- I prefer mine cut open with a little butter spread in the middle.
- Some people like adding extra melty cheese to the middle or tops.
- Serve with a side of black beans for extra fiber and protein.
- Fill with a meaty protein, like carne desmechada, chicken tinga, pork adobo.
- Add a saucy side or dip like guacamole or pico de gallo.
FAQ’s
Where to buy Arepa flour?
Check out Latin grocery stores and international food stores if you have any local.
Amazon is where I usually have to buy my flour here in the UK. Try searching for P.A.N. Goya, Maseca CentroAmericana, Areparina.
Should I use white or yellow masarepa?
Either one will work!
What should the dough feel like?
Arepa dough should be soft and not sticky. If you roll a chunk of dough in a ball it should be smooth with little to not cracks.
What other types of cheese can I use?
You can use pretty much any cheese you want.
Choose cotija or feta for a salty, tangy flavor. I’ve also used grated halloumi when I’ve been out of the other two. Oaxaca cheese, queso fresco and mozzarella are good options if you prefer a more melty, mild cheese.
More Breads & Flatbreads You Might Also Like
- Homemade Corn Tortillas Recipe ( With Or Without A Tortilla Press)
- Gluten Free Cornbread (Vegan Option)
- Gluten Free Roti (Millet Flour)
- Gluten Free Manakish Za’atar
- Socca: A Chickpea Flatbread
- Gluten Free Flatbread (Cassava Flour)
- Easy Gluten Free Focaccia Recipe
Enjoy!
Let me know if you try this arepa de queso recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Arepas de Queso
Pan fry or grill these flatbread-like corn cakes then enjoy as is or stuffed with delicious fillings. Make them thick, thin, big or small!
Ingredients
- 2 1/2 cup warm water (600ml)
- 2 tbsp butter or olive oil, at room temperature
- 1 tsp kosher salt
- 2 cups masarepa flour (320g)
- 1/2 cup finely shredded mozzarella cheese (optional)
Instructions
- Combine warm water, butter and salt in a mixing bowl or large jug. Whisk until salt and butter dissolve then set aside.
- Add flour (and cheese if using) to a large mixing bowl. Pour the water over the flour and mix together by hand. Knead the dough 1-2 minutes, then cover with a damp towel. Set aside and leave the dough to rest for about 10 minutes.
- Divide the dough into smaller portions. Mould the dough portions into disc shaped pieces. You can get 4 large arepas, 6 medium arepas or 8 small arepas.
- Warm a large non-stick skillet or well seasoned cast iron pan over a medium heat. Brush with a little bit of oil and/or butter.
- When the pan is hot, add arepas and let cook without moving for at least 5-7 minutes or until golden brown on the bottom. Flip and cook the other side about 4-5 minutes or until golden. Times will vary depending on the size of your arepas.
- Repeat until all the arepas are done. Slice in half and serve with more cheese, butter or your preferred arepa fillings and enjoy.
Notes
- Masarepa flour is naturally gluten free, but check the label before you buy to ensure it's free from cross contamination during the processing.
- I recommend you use your hands to mix and knead the dough to get a better feel for what it needs. Too dry? Add a bit more water. Too wet? Add a bit more flour.
- I like to fry my arepas in a combination of butter and oil. Butter is for flavor and the oil lets your cook at a higher temp.
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