Cheese-Stuffed Colombian Arepas with Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and slightly crispy Colombian arepas filled with melty cheese and a hint of butter, perfect for breakfast or a snack. This Latin American recipe, ready in about 30 minutes, pairs pre-cooked cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 cups of pre-cooked cornmeal (masarepa), 1 teaspoon salt, and 2 1/2 cups warm water. Mix with your hands until a soft dough forms, about 3 minutes.
  2. Step 2: Stir in 1 tablespoon softened butter into the dough until fully incorporated and the dough feels smooth and pliable.
  3. Step 3: Divide the dough into 8 equal portions; flatten each into a 4-inch diameter disk about 1/2-inch thick.
  4. Step 4: Place 2 tablespoons of crumbled white cheese in the center of 4 disks, then top with the remaining 4 disks, sealing edges carefully by pressing together.
  5. Step 5: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering.
  6. Step 6: Fry the arepas, 2 at a time, for about 4-5 minutes per side until golden brown and crisp on the outside, and the cheese inside has melted.
  7. Step 7: Remove from skillet and drain on paper towels. Serve warm.

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