Ham and cheese Colombian Arepas

These ham and cheese Colombian arepas are corn patties stuffed with cheese and a great way to use leftover ham.

Colombian arepas

Colombian arepas are basically the daily bread in many households.

These corn patties are similar to a corn tortilla, Pupusa or Gordita.

People usually eat arepas for breakfast but they are great for any meal.

A typical Colombian breakfast in Medellin, the city I am from, is arepa slathered with butter, scrambled eggs and fresh cheese.

If you have watched the movie Encanto, you will love to try my simple Arepas de Queso, Colombian Bunuelos or Colombian Empanadas.

Recipe highlights

These arepas only require 5 ingredients and are totally delicious.

Arepas are easy to make! Even if you have never made arepas, this recipe is totally beginner friendly.

You can customize this recipe to use any ingredients you'd like. Ham and cheese is a great combo but feel free to use shredded chicken, beef or diced turkey in the filling.

Ingredients

Traditionally, arepas are made with dried corn kernels that are cooked for a long time until they are soft in order to make the dough.

Today we have precooked corn flour that is perfect to make arepas quickly.

• Precooked corn flour: I use the brand PAN. Most large grocery stores carry the brand in the Hispanic goods aisle. If you can't find the brand, look for precooked, white corn flour that does not have any other additives. Do not use the Nixtamalized corn that is used to make tortillas, the flavor will be altered.
• Cheese: I like to use a good melty cheese. Oaxaca cheese is one of my favorites, I buy it pre shredded and it still melts so nicely! Use mozzarella, Colby jack or any other melty cheese you prefer.
• Ham: Here I'm using some leftover ham from my Easter ham recipe. You can use deli ham, turkey, shredded chicken etc.
• Melted butter: Will help during the cooking process and help form the dough.
• Milk: To help the dough come together. You can also use room temperature water.

Instructions step by step

Here is a quick overview of how to make these cheese and ham arepas. For detailed quantities, cooking time and expert tips see the recipe card at the end of this post.

Start by measuring all your ingredients. You will need your hands to knead the dough so it is best to have everything handy.

Dice the ham into small, bite-size pieces. Measure the cheese (1 cup for the dough and 1 cup for the filling) and melt the butter.

Measure the milk or water. We will use almost one cup and it is important to knead and feel the dough to determine when to stop adding liquid.

Add your corn flour to a bowl and add the cheese and butter, start combining the dough and slowly incorporate the liquid.

Kneed to dough for 5-10 minutes and let it rest for another 5.

Divide the dough into 6 equal pieces. Shape each piece into a ⅛ inch-thick round.

A tortilla press or any other flat surface (a small plate or wooden board) is useful.

Place a spoonful of ham and a spoonful of cheese on one masa round and cover it with another one.

Using cling wrapper is useful here to help shape the arepas without getting masa suck in your hands.

Seal the edges and use a cast iron skillet or griddle to cook the arepas.

Cook until golden brown on both sides and enjoy.

In this recipe I used a grill cast iron pan to get the grill marks on the arepas but a flat surface cast iron or non stick pan work as well.

Expert tips on how to make Arepas

I grew up eating arepas pretty much every day. Watching my mom and my aunts making them from scratch I know a thing or two about arepa making.

While I am giving you exact quantities in cups and grams, arepa texture will vary depending on weather conditions such as humidity.

It is important to add the liquid slowly and get a feel for the masa. The best way to describe the perfect dough for arepas is a "slightly sticky play dough texture".

If your dough is too dry, the arepas will crack and the cheese will ooze out.

If your dough is too wet, it will be way to sticky to form the arepa shape.

Since these arepas are stuffed, it is important to cook them in low heat. This will allow the dough to cook all the way through and avoid that the filling oozes out.

It is important to let the dough rest after you knead it. This will allow the liquid and dry ingredients to fully incorporate and the dough will be properly set.

What to serve with these arepas

These arepas are a meal on their own! They are very filling , packed with protein from the cheese and ham.

If you are eating them as breakfast, a scrambled egg is the perfect touch to make this meal even more complete.

In Colombia, arepas with hot chocolate are classic combination for breakfast or snack.

I recommend serving 2 arepas per person as a meal.

Storage and reheating instructions

Store leftover arepas in airtight container in the fridge for up to 3 days.

The best way to reheat arepas is over low heat on a cast iron skillet. Reheat about 10 minutes per side or until the arepas are heated through.

The air fryer is also a great alternative to reheat the arepas. reheat at 250°F for about 10 minutes.

Avoid reheating arepas in the microwave at all cost. The microwave will make them soggy.

Arepas also freeze really well. Wrap individual pieces in wrapping paper and store in a zip-top bag. Freeze for up to 3 months.