Description
Traditional Venezuelan and Colombian arepas filled with melted cheese and savory sausage, creating a hearty and comforting snack or meal.
Ingredients
Scale
- 2 cups pre-cooked cornmeal (masarepa)
- 2 1/2 cups warm water
- 1 teaspoon salt
- 1 tablespoon oil or butter (for cooking)
- 1 cup shredded mozzarella, queso blanco, or your preferred melting cheese
- 6–8 cooked sausages (sliced or whole)
- Butter for serving (optional)
Instructions
- In a large bowl, mix the warm water and salt. Gradually add the cornmeal, stirring until a soft dough forms.
- Let the dough rest for 5 minutes, then knead briefly until smooth.
- Divide the dough into 6–8 balls and flatten each into a round patty about 1/2 inch thick.
- Heat a lightly oiled skillet over medium heat. Cook the arepas for 5–7 minutes per side until golden and forming a crust.
- Transfer the arepas to a 350°F (175°C) oven for 10 minutes to finish cooking, or continue cooking on the skillet until they sound hollow when tapped.
- Slice the sausages and cook until browned, or warm whole sausages as desired.
- Once the arepas are ready, slit them open and fill with cheese and sausage.
- Allow the heat of the arepa to melt the cheese, or return filled arepas briefly to the skillet to help melt it.
Notes
- If dough cracks, add a splash of water; if sticky, add a bit more cornmeal.
- Use queso de mano, mozzarella, or Oaxaca cheese for best melt.
- Arepas can be grilled, baked, or air-fried instead of pan-cooked.
Nutrition
- Serving Size: 1 arepa
- Calories: 330
- Sugar: 1g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg