Arepas Con Queso Recipe: The Best Arepas with Cheese! - Blend of Bites (2024)

FAQs

What are arepas con queso made of? ›

The arepas are super simple to make. The dough is just masarepa, water, milk, salt, cheese, and butter. It's mixed together and left to rest to let the dough firm up a little. Then, a handful of dough is formed into a ball and then flattened into a patty.

Venezuelan arepas are typically thicker than Colombian ones and have a softer texture. They come in various forms, such as: Reina Pepiada: This famous Venezuelan arepa is stuffed with a creamy chicken and avocado mixture, creating a harmonious blend of flavors and textures.

Depending on the moisture level of the cheese, you may not need all the water. 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.

Most grocery stores will carry “arepa flour.” Just remember, masa harina, or instant corn masa, is VERY different from corn meal, or regular masa. Personally, I have used the Maseca Instant Yellow Corn Masa Flour and I have also heard that P.A.N.'s Pre-cooked White Corn Meal is great, too!

Gorditas Are a Mexican Specialty

Gorditas resemble arepas, but like pupusas, they are made with masa harina.

Most quesos are smooth or have small chunks of whatever pepper gives them their heat; salsa con queso, however, includes the chunks of a salsa (tomatoes, onion, peppers, etc.) that can make for a more robust flavor profile.

Take arepas, a corn-based cake popular in South American cuisine, primarily Venezuela and Colombia. They're healthier baked than fried, and stuffed with small portions of lean chicken, beef and vegetables. "Arepas have plenty of fiber that helps with keeping cholesterol levels down," Puche said.

The arepa is an iconic food in Colombia, with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, the arepa is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity."

A: The Yellow Arepa Flour would be slightly sweeter than the White version. Another option would be the P.A.N. Sweet Corn Mix that comes in a smaller size. It is basically Yellow Flour sweetened with Cane Sugar and enhanced with vitamins & minerals.

Careful not to add too much water as it'll make the arepas dense. The dough should feel sticky but not wet. If you find the dough to be wet, add a pinch of cornmeal at a time until the consistency is right. If you're unsure if you have cooked the arepas through, give them a tap.

What do you normally eat with arepas? ›

Masarepa is precooked corn flour that is starchier than the more well-known masa harina used for tortillas and tamales. Because it's precooked, your arepas will cook faster than the Mexican version (gorditas).

You will know it's done when the arepa is slightly puffy and when you tap it, you hear a hollow sound. Editor's tip: You may not have an aripo or budare at home, but a round cast-iron skillet is perfect for cooking arepas. If you want a budare made in Venezuela, we recommend this griddle.

Arepa Flour - They can be called masarepa or harina PAN. I use white pre-cooked cornmeal, but you can also make arepas with yellow masarepa. Just make sure you're using precooked cornmeal, and not regular cornmeal for grits or masa harina.

The arepa is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region.

If you're wondering what is queso made of, you needn't look much further than the name. It's mostly cheese. Beyond that, there is usually tomato, onion, and jalapeños or chiles for some added heat. Add in evaporated milk and cornstarch for thickening, and viola!

Dominican Arepa Dulce de Maiz is a sweet cornmeal cake made with fine cornmeal, three kinds of milk (coconut milk, evaporated milk & whole milk), brown butter, raisins, pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice.

AREPAS are flat, round,savory,unlevened corn patties or cakes popular throughout South America. Crisp from outside and soft from inside these arepas are made with a special dried corn/maize flour called Masa harina.