Mini Arepas with Cheese
Soft, golden mini arepas with cheese made using masarepa. Crispy on the outside, tender inside, and perfect for breakfast, snacks, or lunchboxes. Naturally gluten free and ready in minutes.
Servings 12 Mini Arepas
Calories 84kcal
Ingredients
For Mini Arepas
- 1 cup pre-cooked cornmeal (masarepa)
- 1 1/4 cup Water
- 1/2 teaspoon Salt
- 1/2 cup Shredded Mexican Cheese optional
Filling
- 1/2 cup shredded cheese (for filling)
Instructions
- In a bowl, combine water and salt
- Slowly add the cornmeal and mix with your hands until a soft dough forms
- Let the dough rest for 5 minutes
- Divide into small balls (about 1 tablespoon each) and flatten into mini discs
- Heat a skillet or griddle over medium heat and lightly grease
- Cook arepas for 4–5 minutes per side until golden and cooked through
- Remove from heat and let cool slightly
- Using a knife, carefully slice open one side to create a pocket
- Fill with shredded cheese and serve warm
Notes
- Use masarepa, not masa harina. They are not the same.
- Do not overwork the dough, or the arepas will become dense.
- If dough cracks, add 1–2 teaspoons of water.
- If too sticky, sprinkle a little more cornmeal.
- Cook on medium heat to avoid burning before the inside cooks.
- These can be made ahead and reheated in a toaster or skillet.
- Dough keeps in the fridge for up to 3 days.
- Do not overwork the dough, or the arepas will become dense.
- If dough cracks, add 1–2 teaspoons of water.
- If too sticky, sprinkle a little more cornmeal.
- Cook on medium heat to avoid burning before the inside cooks.
- These can be made ahead and reheated in a toaster or skillet.
- Dough keeps in the fridge for up to 3 days.
Nutrition
Serving: 1mini arepa | Calories: 84kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 155mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 62IU | Calcium: 63mg | Iron: 0.5mg
