Crispy Cheese Arepas with Charred Avocado
Golden, crispy-edged arepas stuffed with melty cheese, topped with charred avocado, fresh tomato, and a squeeze of lime. A viral-ready dinner that tastes like a Colombian street-food dream.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 18g
Ingredients
- 1.5 cups cornmeal (arepa flour, masarepa)
- 1.5 cups whole milk
- 1 cup shredded white cheese (queso de mano or mozzarella)
- 1 whole ripe avocado
- 1 whole roma tomato
- 1 whole lime
- 3 tbsp neutral cooking oil
- ¼ cup fresh cilantro (optional, chopped)
Instructions
- 1
Mix cornmeal, milk, and a pinch of salt in a bowl until smooth. Let rest 2 minutes, then fold in half the cheese.
- 2
Wet your hands, scoop 3 tbsp dough, and flatten into a 3-inch patty. Stuff with 1 tbsp cheese, seal edges, and press into a thick disc.
- 3
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 4
Fry arepas 5–6 minutes per side until golden-brown and crispy. Transfer to a plate.
- 5
Slice avocado lengthwise. Sear cut-side down in the same skillet 90 seconds until charred, then top each arepa.
- 6
Top with diced tomato, a squeeze of lime, and cilantro. Serve hot.
Tools you’ll need
- medium bowl
- 12-inch skillet
- spoon or spatula
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