Arepas With Cheese and Corn Recipe (2024)

FAQs

What is the best cheese to use for arepas? ›

Colombian-style queso fresco is ideal. If you can't find it, substitute cotija, ricotta salata, or feta. Arepas can also be cooked on a greased panini press or a grill over low heat.

Arepas are delicious corn cakes that are cooked on a griddle. They are very popular in Colombia and Venezuela. Arepas are prepared with a special precooked corn flour called masarepa. Arepas de choclo are made with fresh corn in addition to the masarepa, which gives them a sweeter flavor.

"These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer.

place the other half of the still-warm arepa over the toppings and gently press down. You want the cheese, sauces and sour cream to melt into each other and create a warm-cool dynamic. Let it sit a minute or so. Eat your sandwich as Venezuelans do – with your hands!

Colombian arepas

The ingredients tend to be a bit more sparse than in Venezuela. The corn cake is thinner and often sweeter. In most cases, the only filling is melted cheese. Colombian arepas are made without the addition of salt and oil, so the texture tends toward the dry side.

These corn griddle cakes are common in both countries — but in very differing styles. Venezuelan arepas are usually savory and stuffed with meat, cheese, and beans. Colombian arepas can be sweet, and are usually topped only with butter and quesito colombiano.

Gorditas Are a Mexican Specialty

Gorditas resemble arepas, but like pupusas, they are made with masa harina. These corn cakes are deep fried until they are golden and crispy (but they can also be cooked on a griddle or comal). Gorditas puff up when fried in oil, forming an air pocket somewhat like pita bread.

Arepas are small flat, round unleavened patties made out of maize (corn flour). They are prominent in Colombia and Venezuela and are often eaten for breakfast. The term arepa comes from the word “erepa” which means corn bread in the language of the Indigenous people of Venezuela and Colombia.

Making arepas at home is so easy, and they're so delightful to bite into as they're crispy on the outside with a soft, slightly creamy interior. You only need a few simple ingredients, and the dough comes together quickly.

Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches.

Does cornmeal have to be precooked for arepas? ›

In order to make arepas, you will need to buy precooked cornmeal, also known as masarepa. It comes in both white and yellow, the only difference being the color of the flour. Look for harina de maiz blanco precocida (refined, pre-cooked white corn flour) near the bottom of the package.

Overall, arepas are a healthy choice when compared to other types of bread. They provide complex carbohydrates, protein, and fiber, and are low in fat. Arepas are also a good source of vitamins and minerals, and do not typically contain added sugars.

As a sandwich: Instead of splitting open an arepa and filling it with ingredients, you can use two arepas as the bread for a sandwich. Simply fill the arepas with your choice of meats, cheeses, vegetables, and condiments to create a unique and delicious sandwich.

They are common at breakfast or as an afternoon snack in Colombia, where they are often served with ají, a spicy condiment. Arepas are eaten throughout the day in Venezuela.

Swap option: My family likes to open the arepa, spread butter on the inside, and fill with queso blanco (typically labeled "Colombian cheese" in supermarkets), turkey and ham slices, avocado slices and served with fried or scrambled eggs. Use whatever your favorite fillings are!

Now you fill it with… pretty much anything. The most common type of cheeses for Arepas are what we in Venezuela call “Queso Blanco”, or simply white cheese.

Quesito Colombiano can be compared to Mexican Queso Fresco, and is made by simply processing the curds of cow's milk. The result is a creamy, soft and white cheese. We Colombians love our Quesito and it is widely used in Colombian cuisine.

Queso bianco is a native Venezuelan cheese and is con- sidered to be the most popular in the country. It is made from whole or partially skimmed cow's milk, which may or may not be pasteurized.