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Arepas

Elevate your breakfast or brunch with this quick and delicious arepas recipe! Golden corn-cakes, stuffed with gooey cheese, topped with a perfectly fried egg and drizzled with a bold salsa. (Black Girl Salsa is my favorite!) With minimal prep and maximum flavor, this easy recipe turns simple ingredients into a gourmet, Instagram worthy meal that's ready in minutes.
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Prep Time 10 minutes
Servings: 4 people
Course: Breakfast
Cuisine: South American
Ingredients Method Notes

Ingredients
  

  • 1 cup Pre-cooked Cornmeal (Masa Harina or Harina P.A.N.)
  • 1 cup warm water
  • 1/2 tsp salt
  • 1 tbsp Melted Butter Plus more for cooking
  • 1 cup shredded white melting cheese (queso quesadilla, queso blanco)

Method
 

  1. Prepare the dough: In a bowl, mix warm water and salt. Gradually stir in cornmeal until fully combined. Let rest 2-3 minutes. Dough should be moist but managable.
  2. Divide and flatten: Split dough into 4 equal balls. Flatten each into a disc about 1/2" thick.
  3. Add the cheese: Place a generous amount of shredded cheese in the center of each disc. Carefully fold the the edges around the cheese and gently pinch shut. Form into a smooth disk again. Be careful not to leave gaps or cheese will melt out.
  4. Cook the arepas: Heat a non-stick skillet or cast-iron pan over medium heat. Add a little oil or butter.
    Cook each arepa 5-7 minutes per side until golden brown. Reduce heat to low, cover, and cook another 5 minutes to ensure cheese melts inside. (Or after stovetop browning, bake at 350 degrees for 5-10 minutes to melt cheese and firm the crust.
  5. Serve: Top the arepa with perfectly fried egg and add your favorite salsa. (Black Girl Salsa is the best!)

Notes

Gently pressing the edges together is key for sealing; if needed, slightly dampen the dough edges with water. 
**In the image attached to this recipe, I took a different approach by browning the arepa disks without stuffing with cheese.  When the disks were golden brown, I then added the shredded cheese to half of the arepas and topped with the remaining arepas. I then grilled them much like a grilled cheese sandwich. This approach worked but I much prefer stuffing them because the cheese stays gooey and they are so much more tender.