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Arepita Con Quesito

Arepa Chips with Chorizo and Queso Fresco

Erica Dinho
5 from 27 votes


  • 2 cups pre-cooked white or yellow arepa flour or cornmeal
  • 2 cups warm water
  • 2 tablespoons grated parmesan cheese
  • 2 tbsp butter
  • Pinch salt
  • 2 cups crumbled queso fresco
  • 2 Colombian chorizos thinly sliced and cooked
  • Fresh cilantro for garnish


  • Combine the cornmeal, warm water, parmesan 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 balls with the dough. Place each ball between 2 plastic bags and using a flat pot cover, flatten to ⅛ inch.
  • Using a cookie cutter, cut the dough in small rounds
  • Preheat oven to 350 degrees F.
  • Place on a baking sheet lined with parchment paper and bake for 15 to 20 minutes.
  • Place the arepa chips on a serving platter and top each arepa with queso fresco and 1 chorizo slice. Sprinkle cilantro and serve.
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