Cheddar Cheese Arepas Arepas
This recipe was searched out when I was invited to contribute to a fundraising evening with an international food theme. I wanted to make something totally foreign to me, but with ingredients that I love. The Arepa is a venezuelan corn bun and can be made to serve as a holder for shedded beef or pock. This recipe is intended as an appetizer. The weights and measures were in Spanish, but I think the translation is right. Top with salsa or use them as a base for a tostata of some kind.


  • 1 1/2 qts Fine ground yellow cornmeal
  • 3 cups California Ripe Olives, sliced
  • 1 1/2 cups Cheddar cheese, shredded
  • 1 1/2 cups Green onion, sliced
  • 1 Tbsp. Kosher salt
  • 1/3 cup Unsalted butter, melted
  • 1 1/2 qts.Hot water
  • 1/3 cup Canola oil


  1. In a large mixing bowl, combine cornmeal, California Ripe Olives, cheddar cheese, green onions and salt.
  2. Add melted butter and stir in water, until evenly mixed. Set aside to rest for 5-10 minutes.
  3. Divide dough into 48 (2 oz.) portions and shape into 2 1/2-inch cakes.
  4. Heat oil in a large sauté pan over medium heat. Fry arapas for 1-2 minutes on each side until golden.

Two arepas are 226 calories with 10 g of fat, so eat sparingly, but know that the olives are a good mufa.

Nutrition Analysis Per Serving:  Calories 226, Fat 10g, Cholesterol 14mg, Sodium 423mg, Carbohydrate 29g, Protein 5g,  Calories from fat 41%

The recipe makes a batch of 48 arepas and a serving is considered 2 arepas each.
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