• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Main Dishes
      • Beef
      • Chicken and Turkey
      • Pork
      • Seafood
      • Meatless
      • Pizza, Sandwiches and Hot Dogs
      • Pasta and Rice
      • Arepas and Tamales
      • Quesadillas and Tacos
      • Soups
      • Stews
    • Side Dishes
    • Appetizers and Snacks
    • Salads
    • Desserts
    • Breakfast and Brunch
    • Drinks
    • Breads and Cakes
    • Sauces, Condiments and Dips
    • Menus and Lists
  • Videos
  • About
    • More Facts About Me
    • Contact
    • Work with Me
    • Press
  • Pantry
  • Cookbook
  • Español
My Colombian Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Main Dishes
  • Side Dishes
  • Soups
  • Desserts
  • Subscribe
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    My Colombian Recipes » Recipes » Main Dishes » Arepas and Tamales » Arepas De Queso (cheese Arepas)

    Arepas de Queso (Cheese Arepas)

    Jul 25, 2016 · Modified: Sep 20, 2022 by Erica Dinho · 96 Comments

    FacebookPinterestTwitterYummly
    Jump to Recipe Print Recipe

    Arepas de Queso are made with pre-cooked corn flour, butter and cheese. These arepas usually eaten for breakfast and popular in Colombia and Venezuela.

    Arepa de Queso RecipePin

    Arepa is a typical Colombian dish from the region Antioquia, my home state. We usually serve Arepas warm for breakfast, spread with butter and cheese on top, with a good cup of Colombian hot chocolate. These Cheese Arepas are an essential part of the Colombian daily diet. You can serve Arepas as a main course or appetizer with any topping you like.

    These arepas or corn cakes are popular in Colombia and Venezuela. |mycolombianrecipes.comPin

    Arepas de Queso (Cheese Arepas)

    Erica Dinho
    5 from 78 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 6 mins
    Total Time 11 mins
    Course Main Course
    Cuisine Colombian
    Servings 4 arepas
    Calories 181 kcal

    Ingredients
     

    • 1 cup pre-cooked white or yellow arepa flour or cornmeal
    • 1 cup warm water
    • ⅓ cup white or mozzarella cheese grated
    • 2 tbsp butter
    • Pinch salt

    Instructions
     

    • Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
    • Knead with your hands for about 3 minutes moistening your hands with water as you work.
    • Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ½ inch.
    • Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

    Notes

    *To make arepas you use precooked corn meal like Harina P.A.N.  or Goya many supermarkets have it in the international food aisle. You can also find it in Latino markets or Amazon.
    *Store cooked arepas in an zip lock bag in the fridge up to 5 days or store them in the freezer for up to 30 days.
     
     
     

    Nutrition

    Calories: 181kcalCarbohydrates: 32gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 630mgPotassium: 105mgFiber: 3gSugar: 0.5gVitamin A: 197IUCalcium: 185mgIron: 2mg
    Keyword cheese arepas, colombian arepas, colombian arepas recipe, how to make arepas, how to make colombian arepas
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Arepa ColombianaPin

    Arepas ColombianasPin
    Receta de Arepa ColombianaPin

    More Arepas recipes you may want to try:

    Arepas Stuffed with Cheese

    Arepa Stuffed with Egg

    Arepa with Chicken and Avocado

    Arepa with Guacamole and Shrimp

    More Arepas and Tamales Recipes

    Chipotle Shrimp Mexican-Style ArepaArepas De Queso (Cheese Arepas)Arepa With Crab Salad And AvocadoArepas De Maiz Peto (Colombian Hominy Corn Arepas)Colombian Tamales
    FacebookPinterestTwitterYummly

    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. kayatthekeyboard

      April 08, 2009 at 3:06 pm

      5 stars
      What do you mean when you say "precooked" cornmeal? Cooked as in like polenta? That's the only way I could figured to do it.

      Reply
      • Robert

        August 01, 2020 at 6:24 pm

        5 stars
        I use "PAN" cornmeal in white or yellow. It's made in Colombia.

        Reply
        • Maria

          July 24, 2022 at 6:35 pm

          Goya makes a masarepa which is the cornmeal used for arepas. They even have a recipe on the back of the bag

          Reply
      • Ariana

        January 02, 2022 at 6:56 pm

        the precooked cornmeal is actually something that comes made you can find it on amazon or a mexican store it is called "PAN" and where is says PAN there is this yellow background on it.

        Reply
        • Dane

          January 26, 2022 at 3:35 am

          Can I use regular cornmeal or is there an easy fix I can do to the regular cornmeal? We don't easily have access to precooked cornmeal

          Reply
          • Erica Dinho

            January 27, 2022 at 11:58 am

            It's not the same. You can buy it online, amazon has PAN.

            Reply
          • sadie

            January 28, 2022 at 5:48 pm

            I looked it up and I think it's fine. I'm also gonna make it with regular cornmeal

            Reply
            • Lucy

              May 23, 2022 at 4:05 pm

              fwiw i tried that and afaik only PAN works correctly. i am Irish and have no preconceptions. But PAN works and others don't.

      • sadie

        January 27, 2022 at 7:53 pm

        your comment is 13 years old

        Reply
    2. Erica

      April 21, 2009 at 10:32 am

      5 stars
      Precooked cornmeal is called masarepa,if you do not find this kind yo can use the one you use for polenta.

      Reply
    3. koshercamembert

      April 27, 2009 at 10:01 pm

      5 stars
      Erica -- Looking forward to getting your help with these the next time my sister visits so I can surprise her with these that she loved so much after her trip to Medellin. Thanks for the offer.

      Best, Zahavah

      Reply
    4. Diana

      July 09, 2009 at 2:23 pm

      5 stars
      These look great. I'm going to give these a try. Thank you for sharing 🙂

      Diana

      Reply
    5. El Paramedico

      January 01, 2010 at 4:59 pm

      5 stars
      Erica,
      I have done this with Grits ( I know no the same, but, the best I can do in my area)..I use less water so that the grits can be formed easier (trial and error as too how much water to use).. After the grits have cooled a little, I add mozzarella shredded, fold in the cheeze and grits.FYI-WET HANDS really does make it easier to handle... Form into balls and flatten..Then I bake them on a greased cookie sheet....I'm still trying to get the temp and timing down..but After trial and error I end up taking them out when they look like what my mom's used to look like..They never taste the same as hers,but, I'm gettng closer!!! lol

      Reply
    6. Pedro

      January 23, 2010 at 10:39 am

      5 stars
      Erica:

      In the US, the best ingredient to make the paisa arepas is "White Hominy". You can get it from Goya foods, but there are also other sources. It is very much like mazamorra. The label on the can also calls it "Mote Blanco" and "Pozole". It is exactly like the cooked white corn we use for the arepas in Antioquia. It comes in slightly salted water, so I drain it, rinse it, and drain it well before grinding it (on a food processor) to the consistency of the arepa dough. The result is the real thing, perfects arepas. Like you, I am a paisa, married to a gringa. But I am not the cook. She makes the most delicious Colombian foods, and she was thrilled to find your website. Thank you for doing it.

      Reply
      • Erica

        January 23, 2010 at 10:57 am

        5 stars
        Pedro- thank you so much for the wonderful comment. I am going to try mote soon.

        Reply
        • ~ Suze

          November 07, 2015 at 3:36 pm

          5 stars
          Masa harina also works fine, as it's a corn flour that is very similar to masarepa.

          Reply
    7. Stacey Viera

      February 27, 2010 at 9:17 am

      5 stars
      Erica,

      Thanks for sharing. I'm going to try making arepa at home. We loved eating arepa and calentado when we visited Bogota. Colombia is a beautiful country; can't wait to go for another visit!

      Buen provecho,
      Stacey

      Reply
    8. Laura

      March 09, 2010 at 4:49 pm

      5 stars
      Wow, your website was such a find! I was born in Medellin and came to the US with my family when I was very young so I never learned how to cook our traditional dishes. Looking through your blog has brought a smile to my face! My gringo boyfriend and I want to try to make arepas this weekend, and he's super excited to try some of your other recipes, especially that Colombian pizza! Mmmm!

      Reply
    9. Leah

      April 19, 2010 at 7:46 pm

      5 stars
      Thank you so much for this website! I love cooking Colombian food for my Caleño husband, and these recipes are so authentic and easy to follow! He was delighted with the arepitas we had with dinner tonight!

      Reply
    10. Stephanie

      April 21, 2010 at 3:29 pm

      5 stars
      The package directions state 2 cups of areapa flour to 1 cup of water. Is your masa real thin.

      Reply
    11. Marta S.

      May 16, 2010 at 10:37 pm

      5 stars
      Hello Erica,
      I see everyone is as excited as I am about your blog. Great way for you to make new friends. You have a new one here in Houston, Tx. I am from Bta and my mother used to cook something that she called 'entero'. do you have 'entero' in Medellin?

      Gracias pues, Erica!!

      Reply
      • Erica

        May 16, 2010 at 11:15 pm

        5 stars
        Marta- What is entero? What kind of dish?

        Reply
    12. Mariel

      August 25, 2010 at 1:27 pm

      5 stars
      Hi, I went to Colombia 2yrs ago with my friend to visit her family and absolutely loved the food. So recently I found your blog and started making many of these recipes....which turned out delicious! (especially arroz con coca-cola...so simple. The town I stayed at was Santa Marta, and I gotta say the chuzos were amazing too. but I have a question... On the chuzos, they were spreading some sauce over them...it was kind of greenish...I was wondering if you might now what sauce that is and how to make it. Well thanks for posting up all these recipes they are great...and keep doing what you do. Best wishes

      Reply
      • Erica

        August 25, 2010 at 3:36 pm

        5 stars
        Mariel- Every city has different recipes. In Medellin it is popular to marinade the meat for 24 hours with herbs and beer and spread beer with oil when you are grilling the chuzos.Maybe one of my readers can help you.

        Reply
    13. joe

      September 12, 2010 at 7:26 pm

      5 stars
      can anybody help me find frucos products in the usa? anyplace in ny or florida thanks

      Reply
    14. Diana

      November 08, 2010 at 12:13 pm

      5 stars
      I also made these last weekend as a side dish to the Pollo Asado (found in the Main Dishes section) I made for my sister's birthday. If I knew how EASY these were to make, I would have made arepas every day for breakfast, Medellín style. I only added a pinch of salt to the dough but that's just how I like them. I will never, ever ask my mom to make arepas again just so I can satisfy my craving. I can now make them myself! THANKS Erica!

      Reply
    15. Rachel Joyce

      March 09, 2011 at 7:03 pm

      5 stars
      I first tried arepas at a Cuban restaurant outside of Orlando and their style served was the Arepas Rellenos de Queso. I love all kinds of grilled cheese and this is no exception. Thanks for your recipe because I'm using it tonight for a Cheese & Corn Arepa stuffed with a Papaya and Habanero Chicken filling. Muchas Gracias!

      Reply
    16. Rocio del Pelar

      August 03, 2011 at 6:57 pm

      5 stars
      Mariel
      on Aug 25th, 2010
      @ 1:27 PM:

      Answer: On the chuzos, they were spreading some sauce over them…it was kind of greenish…I was wondering if you might now what sauce that is and how to make it.

      Yes, the sause was "chimichurri" Its a typical Argentinian sause used with churrasco, but in Colombia it also used with other meats.l

      Reply
      • Kristen

        August 22, 2019 at 12:47 pm

        5 stars
        Is there a sauce that adds avocado chunks to a chimichurri in Colombia? My mother in law is Colombian and she made empanadas one morning with what I thought was a chimichurri (I've seen recipes but never made it or tried it myself) and they added avocado right before serving. Omg it was soooooo good on the empanadas. I want to try and mimic the recipe for my husband as a surprise but I've had a hard time finding the recipe considering I don't know what it even is

        Reply
    17. Ana Maria

      August 05, 2011 at 1:18 pm

      5 stars
      I made arepas today for breakfast and I loved them.

      Reply
    18. Susan Burkley

      December 10, 2011 at 1:21 pm

      5 stars
      I just made these for lunch...YUMMY!! This is a great, quick recipe!

      Reply
    19. Olga

      January 04, 2012 at 2:41 am

      5 stars
      Hi Erica!
      As everyboby else I am very glad I found your blog. It has become my main cookbook 😉 Half of my family is from La Guajira where they make also a delicious type of arepa a bit smaller than the Paisa arepa but much thicker. It is usually stuffed with different types of fillings. I tried to bake them in the oven because it is much quicker but they turned out too dry. Do you have any recipe for baked arepas?
      Thank you so much for having this blog!
      Olga Lucia

      Reply
    20. sarita

      April 17, 2012 at 6:36 pm

      5 stars
      Can you cook these on an arepa pan (the ones with the holes) or do they need to be cooked through in some way first? I am worried they will break up? We use PAM but my Colombian husband cooks them in the oven, they seem a bit hard (delicious but not like they are in Col.!) Do you have a recipe for hogao, can't see it here. Thanks, great blog!

      Reply
      • Erica

        April 17, 2012 at 7:50 pm

        5 stars
        Sarita- You can use a "parilla" and this is the recipe for hogao https://www.mycolombianrecipes.com/colombian-tomato-and-onion-sauce-hogao/

        Reply
    21. The Duo Dishes

      May 11, 2012 at 12:10 am

      5 stars
      So great to find your recipes! We'll be experimenting with arepas this weekend. Would you mind emailing us to let us know what kind of cheese you could use instead of the traditional Colombian farmer's cheese? We're going to try to find it, but just in case...!

      Reply
      • Elena

        March 13, 2015 at 11:48 pm

        5 stars
        I spent my childhood in Santa Marta, and arepas are one of the many, many things I miss desperately... along with the queso campesino/queso costeño that went both in and on them, and which I have not been able to find anywhere else. It's a relatively hard cheese, kind of rubbery--almost squeaky--and definitely salty.

        While the real thing is probably only available in Colombia, I have found something that's surprisingly close: white cheddar cheese curds, which is the sort of cheese that Canadians use for poutine. Grind it up in the food processor, and you can add it to the arepa mix. (I use a LOT more than this recipe calls for, though; about 2 cups ground cheese to 1 cup masarepa, then medium-low heat for 4-5 minutes per side, because it does make it a bit melty.)

        Since the white cheddar cheese curds are also a bit hard to find--I order mine online--another reasonably good substitute is anything being sold in the Hispanic food section as "frying cheese." Often it may wind up being moister than what's used for arepas in Colombia, but as long as you know that, you can tweak the amount of water you add to the recipe, and it'll still turn out well. (We're only talking maybe a teaspoon less water, if that, rather than a dramatic reduction.)

        Reply
    22. Jennifer

      June 05, 2012 at 4:30 pm

      5 stars
      You can cook the areas in a George Foreman grill. Cooks evenly on both sides and butter is optional.

      Reply
    23. Jennifer

      June 05, 2012 at 4:32 pm

      5 stars
      Arepas not areas lol oh corrective spelling why do you torture me!

      Reply
    24. Amanda

      September 21, 2012 at 10:31 am

      5 stars
      Hi Erica,

      Thank you for posting all these great recipes...

      Can you use masa harina to make arepas? Do you have to cook it beforehand?

      My boyfriend is Ecuadorean, not Colombian, but both countries eat arepas and I would love to surprise him with some...!

      thank you!

      Reply
      • Erica

        September 21, 2012 at 3:36 pm

        5 stars
        Amanda, For Colombian arepas you have to use masarepa or pre-cooked cornmeal. They sell different brands Goya, Harina Pan.....You can find it online at amazon.com or at your local Latin market.

        Reply
    25. Chantal

      November 26, 2012 at 12:46 am

      5 stars
      I can't wait to try some of these recipes for my boyfriend! His father was Colombian (passed away), and he grew up with his Canadian mother making him Colombian foods, supposedly she was excellent at it, but I'd love to learn from a real Colombian woman as well! He lived in Colombia every year for 3 months until he was 18. He always talks about Arepas, and I have never had them, but I really want to try them! This recipe looks pretty simple. Not sure what I would use here in Canada for the pre-cooked cornmeal, since we do not have many latin american food stores.... hopefully I can find a good substitute!
      Thanks Erica!

      Reply
    26. Susana

      December 02, 2012 at 7:10 am

      5 stars
      Dios mio, estas arepas salieron deliciosas!! gracias por la receta, la hice ayer y nos encanto. Me encanto que la masa quedo siempre suavecita y no se seco!!

      Una pregunta, usted ha echo alguna receta de carne en palito? me recuerdo que en las called de Maicao - La Guajira, vendian carne en palito con papitas chiquitas. Super deliciosas!

      Reply
      • Erica

        December 02, 2012 at 7:38 am

        5 stars
        Hi Susana, mira esta receta : https://www.mycolombianrecipes.com/beef-skewers-chuzos-de-res/

        Reply
    27. Anonymous

      December 19, 2012 at 11:58 pm

      5 stars
      What is polenta?

      Reply
    28. JW

      February 23, 2013 at 5:40 pm

      5 stars
      Hi!

      I tried making these this morning and I thought they were delicious! However my boyfriend pointed out that in Colombia the arepas tend to be a little bit more “hard.” The ones I made were pretty soft..they folded easily and there wasn’t much “resistance” to them when you bit into them. I thought I followed the recipe to the letter – do you have any idea what I might have done wrong?

      I used fresh mozzarella – could that be the issue? Or did I just not cook them long enough?

      Reply
      • Erica

        February 23, 2013 at 9:48 pm

        5 stars
        Next time...don't use fresh mozzarella and cook them longer. Arepas made with masarepa are softer the arepas made with corn.

        Reply
    29. Becki

      March 24, 2013 at 7:25 am

      5 stars
      Hi Erica, can these be frozen? I would like to make bulk and freeze if possible

      Reply
      • Erica

        March 24, 2013 at 10:11 am

        5 stars
        Yes.

        Reply
    30. Rochelle

      April 06, 2013 at 1:27 pm

      5 stars
      Going grocery shopping later and I plan on trying to make arepas. Possibly another Colombian recipe

      Reply
    31. Dan Flynn

      May 07, 2013 at 11:43 am

      5 stars
      I'm going on holiday to Switzerland soon and I'd like to know if you can make these with Swiss cheese too?

      Reply
      • Erica Dinho

        May 07, 2013 at 12:10 pm

        5 stars
        You can try it!!!

        Reply
    32. Wendy

      July 30, 2013 at 1:12 am

      5 stars
      Hi Erica,
      I would like to know what is the procedure of freezing the arepas? Do you freeze them raw or cooked? How can you heat them up after?

      Reply
    33. Dan

      October 21, 2013 at 11:01 am

      5 stars
      Greetings. I know this is an older post, but I had to add my 'thank you'. Made these this past week end for the first time. Delicious. Especially with sausage gravy!

      Reply
    34. Anonymous

      November 03, 2013 at 5:28 pm

      5 stars
      I tried them this week for the first time, with the Pork, Mushrooms and Avocado Sauce on this wonderful site. So easy to make and the taste was awesome. I was lucky enough to find arepa flour at my local Safeway. I look forward to trying some of your other dishes that are served with them.
      Thank you Erica for sharing your wonderful food with us.

      Reply
    35. Requiem_11

      April 13, 2014 at 1:50 am

      5 stars
      If you are in Australia I found this South African product which works just as well; Protea maize meal. I found it at a particular woolies, but check South African specialty stores too. If you are in Brisbane, go to penissi in the gaba to get PAN and lots of other Colombian items like triguisar and panela.

      Reply
    36. Maria Khan

      June 13, 2014 at 3:31 pm

      5 stars
      Quiero hacer bastantes arepas y congelarlas pero no se si las congelo crudas o asadas. Gracias

      Reply
      • Erica Dinho

        June 14, 2014 at 8:47 am

        5 stars
        Maria, las puedes medio cocinar (no totalmente) y luego las pones en una bolsa con cierre y las puedes poner en el congelador.

        Reply
    37. Kristen

      June 25, 2015 at 3:02 pm

      5 stars
      Erica, my husband and I have fallen in love with arepas, thanks to your recipe! I have especially found it helpful because I am gluten-intolerant, but corn is A-OK, so this is a great bread sub for me. Do you have any tips or tricks for prepping in advance or speeding up the process, or do you just make them fresh from square one every time.

      By the way, would you happen to know how to make ceviche?

      Reply
      • Kristen

        June 25, 2015 at 3:04 pm

        5 stars
        Lo que le explico arriba a Maria, seria eso lo que hace Ud. para facilitar el proceso?

        Reply
      • Erica Dinho

        June 25, 2015 at 6:17 pm

        5 stars
        I usually make a large batch and cook them for about 60 seconds on each side. Let them cool and place them in the freezer in zip lock bags.Every time you want one, just take it out of the freezer and cook it until is done.

        Reply
    38. Marie

      July 28, 2015 at 1:36 pm

      5 stars
      I love Colombian food and your recipes are so amazing! Great job writing this blog!

      Reply
    39. Antonio

      August 13, 2015 at 1:02 pm

      5 stars
      These arepas de queso are very simple to make . I make them every day.

      Reply
    40. monica

      November 19, 2015 at 11:09 pm

      5 stars
      I finally made arepas for the first time. I am, um, in my 40s! Mi mama will be so proud of me! Multi-cultural day (at kid's grammer school) here we come! Thank you for the recipe. Easy and delicioso!

      Reply
    41. Laura

      February 23, 2016 at 2:33 pm

      5 stars
      I was referred by a friend to your site. Love your recipes! I just now subscribed via email.

      Reply
    42. Rhonda

      May 19, 2016 at 6:39 am

      5 stars
      Help. What did I do wrong? My arepas came out very tough and not "airy" in the middle. The only thing I did different was I had to walk away from my dough for about 15 minutes.

      Reply
    43. Donna

      September 11, 2016 at 12:33 pm

      5 stars
      I just met the nicest Colombian man at church and I look forward to trying this recipe so next week at Mass I can bring him a surprise! I am hoping the way to mans heart is thru his stomach so I want to make sure I make Oscar something I know he will like! Your site has been amazing for me! Thank you so much!

      Reply
    44. Jade

      December 27, 2016 at 4:38 pm

      5 stars
      I'm curious what I've done wrong. This is my first time making arepas, or any kind of Columbian food. It seems so simple, but as I am cooking them they are just falling apart. The dough sticks well enough to itself, but once it begins to cook and I have to go to flip them they just crumble into a mess. Still delicious, but not arepas.

      Reply
      • Tom

        December 02, 2017 at 10:51 am

        5 stars
        No “U” por favor lol “COLOMBIAN..
        Just sayin....

        Reply
        • Tom

          December 02, 2017 at 10:55 am

          5 stars
          Common mistake .... sounds like either too much water ... type of cheese maybe to fresh. Love this Blog... for 14 yrs spent about a 1-2 months per year in Cali. Fell in love with the people and Culture .
          El barrio Alphonso Lopes

          Reply
          • Tom

            December 02, 2017 at 10:56 am

            5 stars
            Ugh!!! LOPEZ ...lol see what I mean!!!

            Reply
    45. Jose Alonso

      May 20, 2017 at 9:20 pm

      5 stars
      Hockey Pucks from Antioquia? no thanks; get the Real Arepas The Size of a dinner plate from the region of the state of Cesar and Norte de Santander,Colombia: Please!!!!!

      Reply
    46. Robert

      May 02, 2020 at 1:26 pm

      5 stars
      My wife is Colombian and her mom made these all the time. I made them for breakfast this morning and they were great! "Mamita" passed a 3 years ago and we did not have the foresight to write down recipes so your website is a Godsend. Thank you!

      Reply
    47. Monilee

      August 05, 2020 at 5:46 am

      5 stars
      I don't understand step 3:
      Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ¼ inch.

      What do you mean Place each ball between 2 plastic bags and with a flat pot cover flatten to ¼ inch?

      Reply
      • Erica Dinho

        August 07, 2020 at 1:48 pm

        5 stars
        Here is the step by step video: https://www.youtube.com/watch?v=EiDPP2JP9zI

        Reply
        • Monilee

          August 07, 2020 at 1:56 pm

          5 stars
          Thank you 🙂

          Reply
    48. Kitty

      December 29, 2021 at 2:42 pm

      Hi,
      When I tried to make these they turned out super watery. I don’t know if it’s the ingredients I used, but I can’t even get them out of the bowl because they’re just dripping from my hands. Has anyone else had this problem? Any solutions?

      Reply
      • Erica Dinho

        December 29, 2021 at 4:25 pm

        Add more flour little by little until you get it right.I make arepas every day and this is the recipe I use.

        Reply
    49. Roni

      January 18, 2022 at 12:19 pm

      Hi! I host foreign exchange students and I currently host one from Columbia. She is here for 6 months and got a little homesick. So I searched for recipes from her country and came across your site. I made the arepas with Oaxaca cheese and she LOVED it! She was so happy. And I found that I love it too! These are better than bread or pancakes to me. Lol Thank you for these yummy recipes and I can't wait to try more of them.
      Mahalo, Roni

      Reply
    50. Ashley

      January 20, 2022 at 5:31 pm

      5 stars
      Absolutely delicious. Love this recipe.

      Reply
    51. Liz

      January 21, 2022 at 11:48 am

      5 stars
      My kids wanted to make these after watching Disney's Encanto. They turned out great. I was even able to find PAN at Aldi. We're looking forward to trying more of your Colombian recipes.

      Reply
    52. Brooke

      January 31, 2022 at 2:32 pm

      I'm super excited to have found this website! My husband and I spent three months in Colombia (Bogota y Armenia) and I have been wishing to recreate some of the wonderful meals we had there!

      Reply
    53. Tiffany

      February 04, 2022 at 5:34 pm

      I've made several recipes form this site over the years. So when my Encanto obsessed daughter requested to make arepas con queso I came here looking for a recipe. We just made them together and they are a hit with the whole family. Thank you.

      Reply
    54. Elle

      February 08, 2022 at 8:09 am

      5 stars
      I haven't tried making them yet (finally found PAN though!) but I've been seeing a lot of people commenting they use feta to mix trough the flour instead of mozzarella (they use mozzarella for stuffing though). Which would taste the best for a first time making this?

      Reply
      • Erica Dinho

        February 10, 2022 at 11:55 am

        I would use mozzarella.

        Reply
      • Jessica S.

        March 08, 2022 at 2:05 am

        Do you measure the masa in grams or do you just measure it out with a measuring cup?

        Reply
    55. Ann-Marie

      February 16, 2022 at 12:32 pm

      Should the butter that is put into the arepa mixture be melted? Or should it be room temperature?

      Reply
      • Erica Dinho

        February 22, 2022 at 12:22 pm

        Room temperature

        Reply
    56. Michelle

      May 12, 2022 at 11:48 am

      5 stars
      These are so amazing! Our Exchange student from Bogota made Arepas and these turned out just like hers!

      Question: How do you split them if you want to put a meat filling in them and eat them sandwich style?

      Reply
      • Erica Dinho

        May 12, 2022 at 4:14 pm

        Make them ticker and split with sharp knife one of the edges.

        Reply
    57. Cyn

      November 18, 2022 at 8:25 pm

      I made these without the cheese, so I could eat them with sweet or savory toppings. I was able to easily find Goya masarepa at my local international market. They came out perfect, lightly crusted on the outside, creamy on the inside. Wonderful with shredded white cheese or raspberry jam on top. Thank you for the recipe! I will be making them for my gluten intolerant friends.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Esta publicación está disponible en Español
    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular

    • Sancocho De Pollo Y Costilla De Res 1 360x480
      Sancocho de Pollo y Costilla de Res (Chicken and Beef Ribs Soup)
    • Esponjado De Cafe Colombiano 360x480
      Esponjado de Café (Colombian Coffee Mousse)
    • Sopa De Arroz Con Frijoles 360x480
      Bean and Rice Soup (Sopa de Arroz y Frijoles)
    • Sopa De Arroz Con Carne Molida Copy 360x480
      Sopa de Arroz con Carne en Polvo (Rice Soup with Powdered Beef)

    Get my Cookbook in Spanish Today!

    Get My Colombian Recipes Cookbook

    Trending Recipes

    • Sopa De Avena 360x480
      Sopa de Avena (Oatmeal Soup)
    • Sopa De Arvejita Y Cerdo 360x480
      Split Pea with Pork Soup (Sopa de Alverjita con Cerdo)
    • Sopa De Letras Con Pollo Alphabet Soup With Chicken 360x480
      Sopa de Letras con Pollo (Alphabet and Chicken Soup)
    • Crab And Coconut Soup 360x480
      Sopa de Cangrejo (Crab and Coconut Soup)
    • Sopa De Arroz Con Pollo 360x480
      Sopa de Arroz con Pollo (Rice and Chicken Soup)
    • Receta De Pollo Con Champinones 360x480
      Chicken with Mushroom Sauce (Pollo con Salsa de Champiñones)
    • Sancocho De Pescado Con Coco 360x480
      Sancocho de Pescado con Coco (Fish and Coconut Soup)
    • Colombian Hot Chocolate 360x480
      Colombian-Style Hot Chocolate (Chocolate Caliente)

    Join the conversation

    1. Erica Dinho on Arepas de Plátano Maduro (Ripe Plantain Arepas)February 1, 2023
    2. Terri on Arepas de Plátano Maduro (Ripe Plantain Arepas)February 1, 2023
    3. Gregg on Cabbage with Sweet Potato In Coconut MilkJanuary 30, 2023
    4. Maria Angelica on Sopa de Lentejas con Carne y Quinua (Lentils, Beef and Quinoa Soup)January 30, 2023

    Holiday Recipes

    • Sancocho De Pollo1 360x480
      Sancocho de Gallina (Chicken or Hen Sancocho)
    • Papas Rellenas 360x480
      Colombian Style Stuffed Potatoes (Papas Rellenas Colombianas)
    • Natilla Colombiana 360x480
      Colombian Recipes for Christmas and New Year's
    • Colombian Buñuelos 360x480
      Colombian Buñuelos
    • Aji Pique 360x480
      Ají Picante (Colombian Hot Sauce)
    • Cazuela De Mariscos2 360x480
      Cazuela de Mariscos (Seafood Stew)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosures

    Never Miss a Recipe

    • Sign Up! for email updates

    Contact

    • Contact
    • Work with Me
    nytlogo
    blogher_featured_badge
    qrv_badge_75x75
    parade featured contributor
    radio_interview
    the latin kitchen

    nbc news logo
    Telemundo_logo
    wfsb_channel_3
    logo foxnews

    Copyright © 2009–2023 My Colombian Recipes ®. All rights reserved. Privacy and Terms.