Colombian-Style Arepas with Queso Fresco and Avocado

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Golden, crispy cornmeal arepas stuffed with creamy queso fresco and fresh avocado slices, perfect for a light Latin American snack or meal. This Latin American recipe (vegetarian), ready in about 22 minutes, pairs precooked white cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 12 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

2 cups precooked white cornmeal (masarepa)
2 cups warm water
1 tsp salt
3 tbsp vegetable oil
8 oz, crumbled queso fresco
1 large, sliced ripe avocado
for serving lime wedges
2 tbsp chopped, optional fresh cilantro

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Instructions

Step 1: In a large bowl, combine 2 cups precooked white cornmeal with 1 tsp salt. Gradually add 2 cups warm water, mixing with your hands until a smooth, moist dough forms. Let rest for 5 minutes.
Step 2: Divide the dough into 8 equal portions and shape each into a 4-inch diameter, 1/2-inch thick disc.
Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat until shimmering. Cook the arepas for 5-6 minutes per side, pressing lightly with a spatula, until each side is golden brown and crispy.
Step 4: Remove arepas from skillet and let cool slightly. Slice each horizontally about halfway through and stuff with 1 oz crumbled queso fresco and 2-3 slices of ripe avocado.
Step 5: Garnish with 2 tbsp chopped fresh cilantro if using, and serve with lime wedges for squeezing over the top.