Pan-Fried Corn Arepas with Queso Blanco and Avocado Salsa

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 drafted and published.

Golden pan-fried Venezuelan arepas stuffed with fresh queso blanco and topped with a bright avocado and tomato salsa. This Latin American-inspired street-food recipe (vegetarian), 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 280 calories and feeds 6, 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 6 Latin American cuisine 280 cal/serving

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Ingredients

2 cups pre-cooked cornmeal (masarepa)
1 1/2 cups warm water
1 tsp salt
3 tbsp vegetable oil
8 oz, crumbled queso blanco
1 medium, diced ripe avocado
1/2 cup, quartered cherry tomatoes
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
1 tbsp lime juice
1/4 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 2 cups pre-cooked cornmeal (masarepa), 1 tsp salt, and gradually add 1 1/2 cups warm water. Mix with your hands until a smooth dough forms, about 3-4 minutes. Let it rest for 5 minutes.
Step 2: Divide the dough into 6 equal portions and shape each into a flat round patty about 1/2 inch thick.
Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Fry the arepas for 5-6 minutes on each side until they develop a golden, crispy crust and sound hollow when tapped.
Step 4: While arepas cook, prepare the salsa by combining 1 diced ripe avocado, 1/2 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1/4 tsp black pepper in a bowl. Stir gently to combine.
Step 5: Slice each arepa open halfway and fill with about 1.3 oz crumbled queso blanco. Spoon 2 tbsp of the avocado salsa on top and serve warm.