Description
This authentic Colombian cheese arepas recipe features warm, golden corn cakes stuffed with melty Jarlsberg cheese, cooked to perfection on a griddle or cast iron pan. Served with traditional fresh avocado, tomatoes, onions, cilantro, green onions, and drizzled with vibrant Colombian pico de gallo and spicy aji sauce, these arepas deliver a deliciously cheesy, savory experience that captures the essence of Colombian street food.
Ingredients
Arepas Dough
- 1 cup warm water
- 1 cup pre-cooked white or yellow arepa flour (masarepa, e.g., Goya or P.A.N.)
- 1 tbsp oil
- Pinch of salt
- 1 cup Jarlsberg cheese, grated (divided: ¾ cup for mixing, ¼ cup for topping)
Fillings and Toppings
- 1 ripe avocado, sliced
- ½ pint cherry tomatoes, halved
- ½ red onion, finely diced
- Fresh cilantro, chopped finely
- Green onion, sliced into thin circles
- ½ cup Colombian pico de gallo (or your favorite salsa)
- ⅛ cup Colombian aji sauce (or your favorite hot sauce)
Instructions
- Prepare the Dough: Pour warm water into a large bowl. Add the arepa corn flour, a pinch of salt, 1 tablespoon of oil, and ½ cup of grated Jarlsberg cheese. Mix everything thoroughly until fully combined. Cover the bowl with a towel and let the dough rest for five minutes to hydrate.
- Shape the Arepas: With moist hands, take about 3 tablespoons of dough and flatten it between your palms. Place 1 tablespoon of grated Jarlsberg cheese in the center, then cover with more dough and press gently to seal the cheese inside. Form a patty approximately ¼ inch thick. For perfectly shaped arepas, place each dough ball between two sheets of wax paper or plastic wrap and flatten them evenly using a heavy cast iron pan. Repeat the process until all dough and cheese are used, then transfer all prepared arepas to a large platter.
- Cook the Arepas: Preheat your budare, griddle, or cast iron pan over high heat. Add a little oil or butter to season the surface. Place the arepas in the pan and cook for about 5 minutes on each side, or until they develop a golden-brown crust with attractive charred spots, ensuring the cheese inside melts beautifully.
- Serve: Cut the cooked arepas in half and fill them with sliced avocado, cherry tomatoes, diced red onion, fresh cilantro, and green onions. Drizzle generously with Colombian pico de gallo and aji sauce to taste. Serve immediately enjoying the melty cheese and fresh toppings.
Notes
- Use moist hands when shaping the dough to prevent sticking.
- You can substitute Jarlsberg cheese with queso fresco or mozzarella for a different cheesy flavor.
- If you don’t have a budare, a heavy cast iron skillet or griddle works perfectly.
- Try to maintain the thickness of the arepas at around ¼ inch for the best texture—crispy outside and tender inside.
- Colombian aji sauce can be spicy; adjust the amount to your heat preference.
