Arepas de Queso

Cheese Arepas


Preparation info

  • Difficulty


  • Four

    6 inch arepas

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Nowadays these are the arepas made in homes in the cities, because they are much easier to prepare for everyday breakfasts. These are what I give my daughters Daniela and Cristina for breakfast.


  • cup precooked white cornmeal*
  • cup warm water
  • 4 teaspoons butter, soft
  • 1 teaspoon salt
  • ½ pound white farmer’s cheese,* grated (about 1⅓ cups)
  • Oil or butter for cooking


  1. Place the cornmeal, water, butter and salt in a bowl; mix with your hands for about 30 seconds until it has taken the consistency of a paste. Let it rest 5 minutes. Knead with your hands about 1 more minute until a ball of dough forms.
  2. Make an indentation in the ball with your hand, add the cheese, and knead 1 minute more. Divide and form into 4 small balls.
  3. Place the balls between 2 sheets of plastic and with a heavy pan or pot cover flatten to the thickness you desire, from ¼ to ½ inch.

To Cook on a Rack

  1. Place an oiled rack on a flat pan over medium heat. When the rack is hot, put the arepas on it. Cook them about 2 minutes on each side, until they are golden brown. Serve immediately.

To Cook in a Sauté Pan

  1. Melt ¼ teaspoon of butter in a pan set over medium heat. Place the arepas in the pan, and cook about 2 minutes on each side until they have a golden color.