Combine 2 cups masarepa, 1 teaspoon salt, and 2.5 cups warm water in a mixing bowl. Stir with your hands until no dry pockets remain. Let rest 5-10 minutes until dough is soft and pliable. If dough cracks or feels dry, add water 1 tablespoon at a time.
2 cups precooked cornmeal, 2.5 cups water, 1 teaspoon salt
Divide dough into 8 equal portions (about ¼ cup each). Roll each into a ball then flatten into a ½ inch thick disc about 3-4 inches wide. Press a shallow pocket in the center, add 2 tablespoons shredded cheese, then fold dough over and seal edges firmly.
1 cup cheese
Heat 1 tablespoon butter or oil in a nonstick or cast iron skillet over medium heat (325-350°F). Place arepas seam-side down, spaced apart. Cook 5-7 minutes until bottom is golden brown and crispy.
2 tablespoons butter or vegetable oil
Flip arepas when bottom releases easily from pan with a golden crust. Add ½ tablespoon more butter if pan is dry. Cook 5-7 minutes until second side is golden. Cover pan and cook 2 additional minutes to melt cheese inside.
2 tablespoons butter or vegetable oil
Transfer arepas to a plate and let rest 2-3 minutes. The exterior remains crispy while the inside sets slightly. Optionally brush with melted butter for extra flavor.
