Arepas Stuffed with Cheese


  • 2 and 1/2 cups of PAN cornmeal (available at Latin Markets)
  • 2 tsp kosher salt
  • 2 and 3/4 cups water
  • 1 cup shredded mozzarella cheese
  • canola oil for frying

Arepas are corn cakes made with pre-cooked corn meal. They are very popular in Columbia and Venezuela.


  • Add the cornmeal and salt to a large bowl. Then pour the hot water over. Mix well to form a stiff dough.
  • Separate the dough into four balls and allow to cool slightly.
  • Make an indentation into each ball with your finger and stuff each hole with 1/4 of the cheese.
  • Seal up the hole tightly, then flatten the areapa to about 3/4 inch.
  • Add some oil to a heavy frying pan and using medium high heat, fry the arepas until golden brown on each side. About 5 minutes per side.

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