Arepas

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Arepas are a delicious cheesy bread made out of cornmeal! This super simple Colombian treat is sure to win the hearts of your family.

Cornmeal is such a delicious ingredient to use in baking. Not to mention, it’s gluten-free! Try it in pancakes, corn fritters, and cornbread!

Arepas on a wooden serving platter with one ripped in half.

Colombian Cheese-Filled Arepas Recipe

If your kids are as obsessed with Encanto as mine are, then you likely know what arepas are! These tasty, cheese-filled treats are used in the movie for healing. To be honest, I think they have a similar effect in real life! My family has been nothing but pleased by these morsels of warm, cheesy goodness. The good news is, they only take a handful of simple ingredients to make. Also, they’re so easy to throw together and a perfect activity for the kids. I won’t judge if you still have Encanto on in the background. Your kids will have fun eating along with the Madrigals!

Also known as arepas de queso, this Colombian treat has been around for quite some time! They date back to the late 1400s. It’s no surprise that they’ve stayed around so long considering how tasty they are! They can also be found with other fillings such as meat, beans, and avocado. You’ll have to try those variations too! With how easy arepas are to make, expect them to be a regular in your household. Crispy on the outside, soft melty goodness on the inside. Everything you could want from a snack and more!

Everything You Need to Make Them

This recipe is my go-to for those times when the kids want a treat but I don’t want to make a trip to the store. These ingredients are so simple! You’ll be surprised at the delicious bread they combine to create! Measurements for each ingredient can be found in the recipe card below.

  • Salt: Keeps your arepas from tasting bland.
  • Pre-Cooked Cornmeal: You can use either white or yellow cornmeal here! This is also known as masarepa.
  • Warm Water: Helps your dough mix together smoothly.
  • Shredded Mozzarella Cheese: I love using mozzarella because it’s so creamy and melts down to perfection. Nothing better than ripping open an arepa to reveal a warm, stretchy cheese filling!
  • Vegetable Oil: Use as needed for cooking arepas on the stove.
Process shots of preparing dough and shaping into discs.

How to Make Arepas From Scratch

It only takes a few minutes to form your arepas and then it’s off to cook them to golden brown perfection! Anyone can make arepas. They’re so easy and absolutely delightful!

  1. Preheat Oven: To begin, preheat the oven to 350°F.
  2. Prepare Dough: In a medium bowl, whisk together the salt and corn meal. Add the warm water and mix until a soft, moist dough forms.
  3. Form Arepas: Divide the dough into 8, even-sized balls, about 2 ½ tablespoons per ball. Use your fingers to press the balls into round discs, about 5-inches. If you would like to make them cheese filled, carefully add a heaping tablespoon of cheese to the center of the disc and press the dough around the cheese to form a dough ball. If you do not want to fill the arepas, make the discs 3-inches with and ½ inch thick.
  4. Disc Shape: Carefully press the ball until it’s a disc about 3-inches wide and ½ inch thick.
  5. Bake: In a large skillet, bring 2 tablespoons of vegetable oil over medium-low heat. Cook the discs for 5 minutes on either side, transferring to a baking sheet. Bake all the arepas in the oven for 10 minutes, until the outside is crisp and golden. These are best served warm.
Disc-shaped breads on a baking sheet.

Making the Best Arepas

Perfect this Colombian snack with just a few easy tips and tricks. You’re going to love how they turn out!

  • Adjust Consistency: If you’re finding it hard to shape your arepas or they’re too sticky, and a pinch of cormeal at a time until you reach your desired consistency. On the other hand, if your dough feels too dry and begins to crumble when shaped, add a tablespoon of water until it’s malleable.
  • Using Different Cheeses: I love using mozzarella because it’s creamy and melty. Other mild cheeses like monterey jack work great too. If you want more traditional flavor, add in cojita or queso fresco cheeses as well.
  • More Fillings: In addition to cheese, ground beef and pork, shredded chicken, and black beans are all great fillings for your arepas. Mix and match fillings to create your perfect arepa!
An arepa broken in half on a wooden board.

Storing Leftovers

Although arepas are best served fresh, they can be stored and enjoyed for a few days after!

  • In the Refrigerator: Store your leftover arepas in an airtight container for up to 4 days.
  • In the Freezer: Cooked arepas can be stored in the freezer for 1 month. Allow to thaw in the fridge overnight before reheating.
  • Reheating: To keep the outside of my arepas crispy, I always like to reheat them in the oven for a few minutes at 350 degrees F.
Holding an arepa that has been torn into 2 pieces.

Arepas

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Arepas are a delicious cheesy bread made out of cornmeal! This super simple Colombian treat is sure to win the hearts of your family.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Alyssa Rivers
Servings: 8 Arepas

Ingredients
  

  • 1 ½ Teaspoons Salt
  • 2 Cups Pre-Cooked Corn Meal White or Yellow
  • 2 ½ Cups Warm Water
  • 4 Ounces Mozzarella Cheese Shredded, Optional
  • Vegetable Oil as Needed

Instructions
 

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together the salt and corn meal. Add the warm water and mix until a soft, moist dough forms.
  • Divide the dough into 8 even-sized balls, about 2 ½ tablespoons per ball. Use your fingers to press the balls into round discs, about 5-inches. If you would like to make them cheese-filled, carefully add a heaping tablespoon of cheese to the center of the disc and press the dough around the cheese to form a dough ball. If you do not want to fill the arepas, make the discs 3-inches with and ½ inch thick.
  • Carefully press the ball until it’s a disc about 3-inches wide and ½ inch thick.
  • In a large skillet, bring 2 tablespoons of vegetable oil over medium-low heat. Cook the discs for 5 minutes on either side, transferring to a baking sheet. Bake all the arepas in the oven for 10 minutes, until the outside is crisp and golden. These are best served warm.

Video


Nutrition

Serves: 8

Calories195kcal (10%)Carbohydrates29g (10%)Protein7g (14%)Fat6g (9%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat2gCholesterol11mg (4%)Sodium530mg (22%)Potassium139mg (4%)Fiber4g (16%)Sugar1g (1%)Vitamin A96IU (2%)Calcium76mg (8%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Bread
Cuisine Colombian
Keyword Arepas
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Alyssa, there a couple of speeding errors in the recipe. “8 even-side” I think you meant 8 even sized. The other is heating the oil in the large fry pan, how hot?
    I love your recipes. In fact when I am looking for a new recipe I check your blog first.
    Keep up the great cooking.

    1. Hey! Thanks for always checking out my recipes! You heat the oil on medium-low heat and heat up the discs for 5 minutes on either side before you bake them. They are so good, I hope that you love them!

  2. This recipe sounds delicious, we love cornmeal. However, I’m confused with the pre-cooked cornmeal. So if I’m using precooked cornmeal, it is not dry, yet you are whisking in the salt. So, my question is, should I cook my cornmeal according to package directions and then stir in the salt and water once it has cooled? I really would like to try these.
    Thank you.

    1. Hey Stefanie! Precooked cornmeal is also known as masarepa. This is what I used in this recipe! It is dry when you start with it. Hope that helps! These are delicious, you will love them.

    2. The package should say Pre-cooked corn meal. In my grocery it is in the Spanish/Mexican food area not in the cooking aisle. This way it separates the two corn meal. The Pre-cooked is a finer corn meal.
      I hope this helps with finding the correct corn meal.

  3. I make arepas for my family all the time, but with Gouda cheese that has more sass & flavor. I add 1 tsp salt, because the cheese contains plenty of salt already. When shaping my arepas and to avoid the cracks like yours, I get my hands wet and very gently rub the cracks shut and they will be sealed and fry beautifully with no loss of cheese! Very important in my household!

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