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These delicious Gluten free Venezuelan mini arepas are filled with cheese and are perfect for breakfast, the lunchbox and even as an after school snack

Mini Arepas with Cheese

These delicious Gluten free Venezuelan mini arepas are filled with cheese and are perfect for breakfast, the lunchbox and even as an after school snack

Course Breakfast, Snack
Cuisine Venezuelan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 Mini Arepas
Calories 51 kcal
Author Tiffany Bendayan

Ingredients

For Mini Arepas

  • 1 cup Pre-cooked Cornmeal (also known as masa harina)
  • 1 1/4 cup Water
  • 1/2 teaspoon Salt
  • 1/2 cup Shredded Mexican Cheese optional

Filling

  • 1/2 mini arepas Shredded Mexican Cheese
US Customary - Metric

Instructions

  1. In a bowl place the water, cheese, and salt. Slowly add the Cornmeal and mix with your hands until the mixture resembles quick sand

  2. Let the dough rest for 5 minutes

  3. Meanwhile, heat a skillet or griddle over medium high heat. Spray the pan with nonstick spray or rub with oil

  4. Divide dough into 1 tablespoon balls and flatten them with your hands

  5. Cook on the griddle for 4-5 minutes on each side

  6. Remove from heat

  7. Using a paring knife, make a pocket on one side of the arepa and fill it with the shredded cheese

  8. Enjoy!

Recipe Notes

Arepas can be made in advance, refrigerated, and placed in a toaster oven to reheat. 

Arepa dough can last in covered in the fridge for 3-4 days. 

Nutrition Facts
Mini Arepas with Cheese
Amount Per Serving (1 mini arepa)
Calories 51 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 4mg1%
Sodium 131mg6%
Potassium 28mg1%
Carbohydrates 7g2%
Protein 1g2%
Vitamin A 50IU1%
Calcium 44mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.