Venezuelan Cornmeal Arepas with Avocado and Fresh Cheese Filling

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Simple toasted arepas made from cornmeal, split open and filled with creamy fresh cheese and ripe avocado slices for a quick and satisfying meal. This Latin American-inspired vegetarian 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 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.

Ingredients

• 2 cups pre-cooked cornmeal (masarepa)
• 1 1/2 cups warm water
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 cup, crumbled fresh white cheese (queso fresco)
• 1 medium, sliced ripe avocado
• 1 tbsp lime juice
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 2 cups pre-cooked cornmeal, 1 tsp salt, and 1 1/2 cups warm water; mix well and knead until a soft dough forms; let rest for 10 minutes.
2. Step 2: Divide 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 skillet over medium heat; cook arepas for 6-7 minutes per side until golden brown and a crust forms.
4. Step 4: While arepas cook, toss 1 medium sliced ripe avocado with 1 tbsp lime juice and 1/4 tsp black pepper.
5. Step 5: Slice open the warm arepas horizontally and fill each with about 2 tbsp crumbled fresh white cheese and a generous amount of the avocado slices; serve immediately.