Corn Masa Arepas with Avocado and Queso Blanco

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled corn masa arepas stuffed with creamy avocado and fresh queso blanco, inspired by Guatemalan breakfast flavors. This Latin American-inspired recipe, ready in about 27 minutes, combines precooked corn masa harina, warm water, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 12 min Serves 6 Latin American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 cups precooked corn masa harina, 1/2 tsp salt, and 1 1/4 cups warm water. Mix with your hands until a soft dough forms, about 2 minutes.
  2. Step 2: Divide the dough into 6 equal portions and shape each into a 4-inch diameter disk about 1/2 inch thick.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add arepas and cook for 4-5 minutes per side until golden brown and cooked through, pressing gently with a spatula.
  4. Step 4: Remove arepas from skillet and slice horizontally almost through to create a pocket. Stuff each with slices of 1 medium ripe avocado and 4 oz sliced queso blanco cheese.
  5. Step 5: Serve warm as a hearty breakfast or snack.

Frequently asked questions

How long does Corn Masa Arepas with Avocado and Queso Blanco take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Corn Masa Arepas with Avocado and Queso Blanco?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Corn Masa Arepas with Avocado and Queso Blanco?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Corn Masa Arepas with Avocado and Queso Blanco for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Corn Masa Arepas with Avocado and Queso Blanco?

Latin American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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