Aromatic Arepa Con Queso: An Easy Venezuelan Snack for Your Taste Buds
About This Recipe
Venezuelan corn cakes made with masarepa and stuffed with crumbled queso blanco. Golden and crispy on the outside with a warm, tender interior, they make a satisfying snack or light meal.
Arepa con queso is a staple street food and home snack across Venezuela and Colombia. Made from precooked cornmeal, arepas date back to indigenous peoples of the region and remain a daily staple, often served stuffed with cheese for breakfast or as an afternoon snack.
Ingredients
- 2 cup precooked white cornmeal (masarepa)
- 3 cup warm water
- 1 tsp salt
- 2 tbsp vegetable oil
- 8 oz queso blanco, crumbled
Instructions
- 1
In a large bowl, mix the masarepa, warm water, and salt until well combined. Let the dough rest for 5 minutes.
- 2
Preheat a griddle or flat pan over medium heat.
- 3
Divide the dough into 8 equal portions, then shape each portion into a ball.
- 4
Press each dough ball between your palms to flatten it into a thick pancake shape, about half an inch thick.
- 5
Brush both sides of the arepas with vegetable oil.
- 6
Cook on the preheated griddle for 4-5 minutes per side, or until golden brown and slightly crispy.
- 7
Split each cooked arepa in half and fill with crumbled queso blanco.
- 8
Add optional toppings such as butter, avocado slices, or hot sauce, if desired.
Chef's Notes
Be sure to use pre-cooked white cornmeal, also known as masarepa, for this recipe. This will save time compared to using raw cornmeal, which requires additional cooking steps.
Plating Tips
Serve the arepas on a wooden board or warm plate. Arrange avocado slices and a small dish of hot sauce alongside for a simple, inviting presentation.