How to Make Colombian Arepas

Colombian arepas are one of the most comforting and beloved staples in South American cuisine—simple to make, endlessly customizable, and utterly satisfying. These cheesy golden discs are crispy on the outside, soft on the inside, and packed with flavor thanks to melty cheese kneaded right into the dough. Whether you cook them on a hot griddle or press them in a panini grill for those irresistible charred lines, they’re perfect for breakfast, lunch, or a snack. Serve them hot with butter, more cheese, or even a drizzle of honey for a salty-sweet combo that hits all the right notes.

Although arepa flour and corn tortilla flour both come from corn, they are not interchangeable. Arepa flour, known as masarepa, is made from corn that has been precooked, dried, and finely ground. This process allows it to absorb liquid quickly and form a smooth, pliable dough that’s perfect for shaping thick, tender arepas. In contrast, corn tortilla flour—like Maseca—is made from nixtamalized corn, meaning the kernels are soaked and cooked in an alkaline solution (like limewater) before grinding. This gives tortilla flour a distinct earthy flavor and a completely different texture. If you try making arepas with tortilla flour, you’ll end up with a crumbly, sticky mess that tastes like a confused tortilla trying to be something it’s not. Bottom line: masarepa for arepas, maseca for tortillas—no exceptions.

Flavor Profile

These arepas are slightly crispy outside, soft inside, and super cheesy. The mild sweetness of corn pairs perfectly with the melty, salty cheese.

💡 Tips & Variations

For extra cheesy arepas, add a mix of mozzarella for stretchiness and queso fresco for saltiness.

Want them crispier? Cook longer over medium-low heat.

Great served with Colombian hot chocolate or scrambled eggs. ☕🍳

Colombian Arepa de Queso (Cheese Arepas)

✅ Makes: 6 arepas
✅ Prep Time: 10 minutes
✅ Cook Time: 15 minutes

Ingredients
1 cup precooked white cornmeal (masarepa) (e.g., PAN brand) 🌽

1 cup warm milk or water 🥛

½ teaspoon salt 🧂

1 tablespoon butter, softened 🧈

1 cup grated cheese (queso fresco, mozzarella, or a mix) 🧀

½ cup more cheese for stuffing (optional) 🧀🧀

Extra butter or oil for cooking

Instructions
1️⃣ Mix the Dough

In a bowl, mix the cornmeal and salt.

Add warm milk (or water) little by little, mixing with your hands.

Knead in the butter and 1 cup of grated cheese until smooth.

2️⃣ Rest the Dough

Let the dough sit for about 5 minutes to absorb the liquid.

3️⃣ Shape the Arepas

Divide the dough into 6 equal balls and flatten each into a disc about ½ inch thick.

If using extra cheese for stuffing, make a small pocket in the dough, add cheese, and seal it back up before flattening again.

4️⃣ Cook the Arepas

Heat a non-stick pan or griddle over medium heat and grease it with butter or oil.

Cook the arepas for 4-5 minutes per side, pressing slightly, until golden brown and crisp.

5️⃣ Serve & Enjoy

Serve warm with butter, more cheese on top, or a drizzle of honey if you like sweet-savory contrast. 🍯🤤

💡 Tips & Variations

For extra cheesy arepas, add a mix of mozzarella for stretchiness and queso fresco for saltiness.

Want them crispier? Cook longer over medium-low heat.

Great served with Colombian hot chocolate or scrambled eggs. ☕🍳

How to Cook Arepa de Queso in a Panini Grill

✅ Preheat the Panini Grill

Set your panini press to medium heat (or about 375°F / 190°C).

Lightly grease the plates with butter or oil to prevent sticking.

✅ Adjust the Thickness

Flatten your arepas to about ¼ to ⅓ inch thick (thinner than usual) so they cook evenly and get crisp without burning.

✅ Cooking Time

Place the arepas in the center of the grill and close it gently (don’t press down hard, or they’ll get too thin).

Cook for 6-8 minutes, checking for golden brown grill marks.

If needed, flip them halfway to ensure even cooking.

✅ Check for Doneness

They should be crispy on the outside and cheese should be slightly melted inside.

If they feel too soft, let them cook for an extra 2-3 minutes with the lid slightly open.

Why This Works So Well

🔥 Even Heat Distribution – The panini grill cooks both sides at once, no flipping needed.
💨 Less Oil Needed – The press naturally crisps them up without frying.
🧀 Perfect Melted Cheese – The even pressure helps melt the cheese inside beautifully.

💡 Bonus Tip: Want extra flavor? Brush the arepas lightly with garlic butter before grilling. 🤤🔥

📊 Nutritional Breakdown per Arepa (English)

Calories: 220 kcal

Protein: 7 g

Fat: 10 g

Saturated Fat: 5 g

Carbohydrates: 24 g

Fiber: 2 g

Sugar: 1 g

Sodium: 320 mg

⚡ Quick note:
This breakdown assumes you’re using whole milk, basic queso fresco or mozzarella, and a light amount of butter for greasing the grill.
If you load it up with extra cheese (no shame—sometimes you gotta live a little 😎), bump those calories and fat up slightly.

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