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Arepa with cheese
Also known as arepa de queso · arepa con queso · cheese arepa
A thick maize cake, crisp outside and soft within, split open and filled with cheese that melts into it.
Typical serving
380 kcal
usually 290–480 kcal
 Protein | 13 g |
|---|---|
 Carbs | 48 g |
 Fat | 15 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- masarepa — pre-cooked maize flour, not cornmeal or polenta
Ingredients
Serves 2 · dimmer marks are storecupboard
- 150gmasarepa
- 120gqueso fresco or mozzarella
- 15gbutter
- to tastesalt
Method
5 steps
fold · 4mWarm salted water into the masarepa and mixed with a hand until it stops being wet, then kneaded briefly.
rest · 5m walk awayFive minutes for the flour to drink. Shaped straight away it cracks at the edges.
fry · 14mPatted into discs about a centimetre thick and cooked on a medium-dry pan until a crust forms on each side.
- fry · 10m walk away
Then the heat right down and a lid on until they puff slightly and sound hollow tapped. An oven at 180°C does the same job if the hob is busy.
finish · 3mSplit like a pitta while hot, buttered, and stuffed with cheese to melt on the way to the table.
Worth knowing
Arepas predate the arrival of Europeans, and Venezuela and Colombia have argued over whose they are ever since.
More from the Latin American kitchen
Closest in calories
Browse macros for every Latin American dish Foodakl can log: Mexican · Central American · Brazilian · Andean · Caribbean
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