Mini arepas au fromage
Petites galettes de maïs au fromage, croustillantes dehors, moelleuses dedans, sans gluten.
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Make the dough
In a bowl, mix the warm water, salt and melted butter. Add the corn meal little by little, mixing with your hand until no lumps remain.
- 360 ml warm water
- ½ tsp salt
- 1 tbsp butter
- 240 g corn meal
✅ C'est prêt quand : a soft, lump-free dough forms
Add the cheese and rest
Knead the cheese into the dough for about 2 minutes until soft and smooth, like play dough. Cover and let it rest for 5 minutes.
- 120 g grated cheese
✅ C'est prêt quand : dough is smooth, soft and holds together
Shape
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Cook
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Make the dough
In a bowl, mix the warm water, salt and melted butter. Add the corn meal little by little, mixing with your hand until no lumps remain.
- 360 ml warm water
- ½ tsp salt
- 1 tbsp butter
- 240 g corn meal
✅ C'est prêt quand : a soft, lump-free dough forms
Add the cheese and rest
Knead the cheese into the dough for about 2 minutes until soft and smooth, like play dough. Cover and let it rest for 5 minutes.
- 120 g grated cheese
✅ C'est prêt quand : dough is smooth, soft and holds together
Shape
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
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Pack
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The Story Behind the Dish
Arepas were made from corn long before the Spanish arrived, by the indigenous peoples of what is now Colombia and Venezuela. Both countries eat them every day, and each region has its own style: thin and crunchy, thick and stuffed, or with cheese inside like these.
In 1960 a Venezuelan engineer created pre-cooked corn meal, which turned a long process of soaking and grinding corn into a two-minute dough.
⭐ Why It's Famous
In Colombia and Venezuela, arepas are eaten at breakfast, lunch and dinner, and every family has its favourite.
💡 Fun Fact
Colombia celebrates National Arepa Day, and there are said to be over 70 kinds of arepa in the country.
Colombia and Venezuela
6.24°N, -75.58°W
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