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Introducing a delightful culinary experience with my Arepas con Queso. Arepas are cornmeal pockets filled with gooey cheese and a staple in Venezuelan cuisine.
Jump to RecipeThe origins of Arepas dates back thousands of years to the indigenous tribes of present-day Venezuela and Colombia. The word “arepa” is derived from the indigenous language of the Timoto-Cuica people, who referred to this dish as “erepa.” These early versions of arepas were made with ground maize, which was a staple crop for these communities. Over time, arepas have become an integral part of Venezuelan cuisine and can be found more and more in the United States.
Arepas can be filled with most anything. The most popular variation is this one filled with cheese. Think of it as a variation on the cheese quesadilla. The combination of golden, crispy cornmeal patties and the oozing, melted cheese is tasty and fun to eat. The traditional cheese used is Queso de Mano, a soft, slightly salty cheese from Venezuela. This cheese will not be so easy to find. Other common cheeses include mozzarella or any of the Mexican melting cheeses.
Preparing Arepas con Queso: To create these cheesy delights, start by mixing pre-cooked cornmeal (masarepa) with water and a pinch of salt to form a dough. Allow the dough to rest for a few minutes, then shape it into small balls. Flatten each ball and form into a disc. Fill with cheese and cook them on a hot griddle or skillet until they develop a golden crust on both sides. Below is a link to a video that will help you see how it is done from Cooking with Claudia.
Serve plain or create a dipping sauce and enjoy!
The Cast of Characters.
Creating the arepas.
The Arepas Con Queso plated.
Arepas Con queso
My Arepas con Queso are a traditional Venezuelan dish. They are so easy and fun to make and delicious in there simpliciy.
Ingredients
- 2 Cups Corn meal or Masarepa Pan brand was recommended
- 1 Cup Queso Oaxaca or mozzarella
- 2 Cups Warm water
- 1 Tsp salt
- 2 Tsp Vegetable oil
Instructions
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In a large bowl, whisk the corn meal and salt.
Prep the lukewarm water. Wet your hands for kneading the dough with your hands. Add in the water one half a cup at a time. Begin using a spatula and combine the water and corn meal to make a dough. Keep adding the water in portions. You are looking for the dough to just come together. It should be moist. Let the dough rest for 30 minutes covered.
Lightly wet your hands with cold water to prevent the dough from sticking. Divide the dough into equal portions and roll them into balls. Next, form them into ovals. Place a piece of the cheese in the middle of the dough and roll again in your hands.
Heat oil in a skillet on medium high heat. Cook each cheese filled arepas for 3 – 4 minutes per side.
Serve and enjoy!
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