Colombian Cheese Arepas
Shape Colombian-style cheese arepas with precooked cornmeal and mozzarella, then pan-cook until golden for a warm breakfast or an easy, comforting side.
- Prep time
- 15 min
- Cook time
- 20 min
- Total time
- 45 min
- Servings
- 4
Arepas vary across Colombia, and this straightforward cheese version is designed for a skillet at home. Precooked white cornmeal hydrates quickly and gives the dough its characteristic corn flavor; ordinary cornmeal and masa harina are different products. Mozzarella is an accessible choice for a soft, mild cheese center throughout the dough. Keep the cakes fairly thin so they cook evenly, and let the dough rest before shaping. You will make eight small arepas, with two per serving.
Colombian Cheese Arepas
Serves 4 · Prep 15 min · Cook 20 min · Rest 10 min · Total 45 min
Ingredients
Step-by-step instructions
- Combine the warm water and salt in a large bowl, stirring to dissolve the salt. Gradually add the precooked cornmeal while mixing with your other hand or a sturdy spoon.
- Add the melted butter and mozzarella. Knead gently in the bowl for about 2 minutes, until the cheese is distributed and the dough holds together. Cover and let stand for 10 minutes.
- Divide the dough into eight equal balls. Press each into a disk about 4 inches (10 cm) wide and 1/2 inch (1.3 cm) thick, smoothing cracks around the edges with your fingers.
- Heat the oven to 200°F (95°C) to keep the first batch warm. Heat a large nonstick or well-seasoned skillet over medium-low heat and brush it with half the oil.
- Add four arepas and cook for 5 minutes per side, until golden in patches and firm at the edges. Reduce the heat if they brown before the centers heat through. Transfer to a baking sheet in the warm oven.
- Brush the skillet with the remaining oil and cook the second batch for 5 minutes per side. Serve all eight warm, when the cheese inside is soft and the corn cakes are tender.
A few kitchen notes
- Use cornmeal labeled precooked for arepas; a different grind or product changes the water requirement.
- Press the disks evenly so their centers cook at the same rate as their edges.
Ingredient substitutions
- Replace mozzarella with the same weight of shredded Monterey Jack.
- Replace the melted butter with 1 tablespoon (15 ml) neutral oil, in addition to the skillet oil.
Storage & reheating
Refrigerate cooked arepas within 2 hours in a sealed container for up to 3 days. Freeze with parchment between them for up to 2 months. Thaw in the refrigerator and reheat in a covered skillet over low heat until the centers reach 165°F (74°C), then uncover to crisp the surfaces.
What to serve with it
Serve with scrambled eggs and sliced avocado, or alongside a bowl of beans.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Colombian Cheese Arepas ahead?
Refrigerate cooked arepas within 2 hours in a sealed container for up to 3 days. Freeze with parchment between them for up to 2 months. Thaw in the refrigerator and reheat in a covered skillet over low heat until the centers reach 165°F (74°C), then uncover to crisp the surfaces.
What if I can’t find an ingredient?
Replace mozzarella with the same weight of shredded Monterey Jack. Replace the melted butter with 1 tablespoon (15 ml) neutral oil, in addition to the skillet oil.
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