A corn arepa filled with mozzarella cheese is a warm, crispy, golden-brown corn cake with a gooey, melty mozzarella center. This version of the popular Latin American street food is a favorite in both Colombia and Venezuela.
Key characteristics
Crispy on the outside, tender inside: The arepa patty is cooked on a griddle or skillet, giving it a toasted, golden exterior while the inside remains soft.
Stuffed with cheese: A generous portion of mozzarella is stuffed into the center of the cornmeal dough before cooking, so it melts as the arepa heats up.
Simple ingredients: This dish is made from a few basic ingredients, including pre-cooked cornmeal (masarepa), water, salt, and mozzarella cheese.
Versatile: Cheese arepas can be eaten for breakfast, lunch, or a snack. They can be enjoyed plain or with other toppings and condiments.
Colombian vs. Venezuelan versions
The way the cheese is prepared inside the arepa can vary slightly depending on the regional style:
Colombian style: In some Colombian cheese arepas, the mozzarella is mixed into the dough itself before cooking. Sometimes, extra cheese is also added as a filling.
Venezuelan style: Venezuelan arepas are often split open after cooking to create a pocket for the filling, including mozzarella or other ingredients like shredded meat and avocado.
Arepas con queso vs. Arepas de choclo
There are two main types of cheese arepas:
Arepas con queso: These are savory arepas made from pre-cooked white or yellow cornmeal. They have a more traditional, toasted corn flavor.
Arepas de choclo: These are Colombian arepas made with fresh sweet corn kernels in addition to masarepa. The addition of sweet corn gives them a sweeter flavor profile that balances the salty cheese.
Type
Cheese
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