• In a mixing bowl, combine masarepa, warm water, and salt.
• Mix with your hands until a smooth dough forms. It should be moist but not sticky.
• If needed, add additional water one tablespoon at a time or a little extra masarepa to adjust consistency.
• Let the dough rest for 5 minutes.
• Divide dough into 4 equal portions.
• Roll each portion into a ball and flatten into a disc about ½-inch thick and 3–4 inches wide.
• Smooth any cracks around the edges with damp fingers.
• Heat a skillet or griddle over medium heat and melt the butter.
• Cook arepas for 5–6 minutes per side until golden brown and crisp.
• Transfer to a plate and cool slightly.
• Carefully slice a pocket into each arepa without cutting all the way through.
• Fill each arepa with shredded chicken and mozzarella cheese.
• Return to the skillet and cook 2–3 minutes, covered, until the cheese melts and the filling is heated through.
• Serve hot with avocado, sour cream, or hot sauce.

Just the Tips

• Use masarepa only: Regular cornmeal won't create the proper texture.
• Hydrate fully: Let the dough rest for 5 minutes before shaping.
• Smooth the edges: Damp fingers help prevent cracking during cooking.
• Cook patiently: Medium heat creates the perfect golden crust.
• Cool before slicing: Warm arepas are easier to cut without tearing.
• Choose melty cheese: Mozzarella, quesito, or Oaxaca cheese all work beautifully.
• Reheat after stuffing: A quick return to the skillet melts the cheese and restores crispness.
• Add avocado: Fresh avocado brings authentic Colombian flavor and creamy contrast.
• Make ahead: Cook the arepas in advance and stuff them just before serving.
• Try different fillings: Pulled pork, black beans, scrambled eggs, or shredded beef all make excellent alternatives.