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Authentic Arepas Con Queso (Cornmeal Pockets)

Two golden-brown Arepas Con Queso on a white plate, one split open revealing melted, stretching white cheese.
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Make classic Arepas Con Queso using precooked cornmeal. This recipe guides you through making the dough, preparing the cheese filling, stuffing, and cooking them until they are crispy outside and fluffy inside.

Ingredients

Scale
  • 2 cups precooked white cornmeal (masarepa)
  • 2 1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 1/2 cups shredded white cheese (such as mozzarella, queso fresco, or a mix)

Instructions

  1. In a large bowl, mix the warm water and salt until the salt dissolves.
  2. Gradually add the cornmeal to the water mixture, stirring constantly with your hands.
  3. Let the mixture rest for 5 minutes to allow the cornmeal to fully absorb the water.
  4. Add the melted butter to the dough. Knead the dough for about 3 to 5 minutes until it is smooth and no longer sticky. The dough should hold its shape when pressed.
  5. Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
  6. Flatten each ball into a disk about 1/2 inch thick.
  7. Place about 1 tablespoon of the shredded cheese in the center of one dough disk.
  8. Place a second dough disk on top of the cheese. Gently press the edges together to seal the cheese inside, forming a stuffed patty. Ensure the seal is tight to prevent cheese leakage during cooking.
  9. Heat a griddle or heavy skillet over medium heat. Lightly brush the surface with melted butter.
  10. Place the stuffed arepas on the hot griddle. Cook for about 5 to 7 minutes per side, until they develop a golden-brown crust.
  11. Reduce the heat to medium-low. Continue cooking for another 5 to 10 minutes, turning occasionally, until the outside is deeply golden and you can feel the cheese inside is fully melted.
  12. Remove from the griddle and serve immediately.

Notes

  • If the dough seems too dry, add water one teaspoon at a time. If it is too wet, add cornmeal one tablespoon at a time.
  • For a crispier exterior, you can finish the cooked arepas in a 350°F oven for 5 minutes after griddling.
  • Use a firm, slightly salty cheese that melts well for the best flavor.

Nutrition

Find it online: https://sundayflavor.com/arepas-con-queso-cornmeal-pockets-recipe/