Portuguesa-Style Arepas with Smoked Cheese and Avocado

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

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.

Cornmeal arepas stuffed with smoked regional cheese and ripe avocado, inspired by the traditional flavors of Portuguesa, Venezuela. This Latin American-inspired street-food recipe, ready in about 35 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: 20 min Serves 6 Latin American cuisine 280 cal/serving

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Ingredients

2 cups pre-cooked cornmeal (masarepa)
2 cups warm water
1 tsp salt
2 tbsp vegetable oil
1 cup shredded smoked regional cheese
1 medium, sliced ripe avocado
2 tbsp butter

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Instructions

Step 1: In a large bowl, combine 2 cups pre-cooked cornmeal, 1 tsp salt, and gradually add 2 cups warm water while stirring until a soft dough forms that holds shape without cracking. Let rest 5 minutes.
Step 2: Divide the dough into 6 equal balls and flatten each into 1/2-inch thick discs. Heat 2 tbsp vegetable oil in a large skillet over medium heat.
Step 3: Cook the arepas in the skillet for 5-6 minutes per side until golden brown and a crust forms, then remove and let cool slightly.
Step 4: Slice each arepa horizontally to create a pocket and spread 2 tbsp butter inside each. Add about 2 tbsp shredded smoked regional cheese and 2-3 slices of ripe avocado per arepa.
Step 5: Return stuffed arepas to the skillet and cook for 2-3 minutes per side over low heat until the cheese melts and the avocado warms through, then serve warm.