---
title: Arepas con Queso (Cheese-Stuffed Corn Cakes)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/arepas-con-queso
---

Gather @cornmeal{300%g}.

Warm the @milk{200%ml} until hot to the touch, then combine it in a bowl with the masarepa, half the grated @mozzarella{200%g} and a pinch of salt.

Knead by hand for a minute or two until it forms a smooth, soft dough that doesn't crack at the edges; work in a splash more warm milk if it's dry and crumbling.

Cover and rest the dough 5 minutes so the masarepa fully hydrates. ~{5%minutes}

Divide into four balls and pat each into a disc about 1cm thick.

Melt the @butter{30%g} on a griddle or heavy skillet over medium heat. Griddle the discs 6–7 minutes per side, until deeply freckled and a skewer poked into the center comes out clean. ~{14%minutes}

While still hot, split each arepa open like a pita and stuff with the remaining cheese; press the halves shut and let the residual heat melt it before serving.