{"id":463771,"date":"2026-06-10T19:14:00","date_gmt":"2026-06-10T23:14:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2015\/10\/19\/arepas-de-platano-queso-blanco\/"},"modified":"2015-10-19T19:14:44","modified_gmt":"2015-10-19T19:14:44","slug":"venezuelan-plantain-arepas-white-cheese-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2026\/06\/10\/venezuelan-plantain-arepas-white-cheese-recipe\/","title":{"rendered":"Venezuelan Plantain Arepas with White Cheese Recipe"},"content":{"rendered":"\n
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These Venezuelan plantain arepas come together in under 30 minutes and are soft, naturally sweet, and gluten-free: ripe plantain meets aged cheese in the dough, with fresh white cheese on the side for a combination that is completely irresistible.<\/p>\n\n\n

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Few things in Venezuelan cooking<\/a> hit the way the plantain-and-white-cheese duo does. These are so thin they puff up on the griddle without needing the oven, and that sweet-salty contrast in every bite is the whole point. No frying, no fuss. Gluten-free.<\/p>\n\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\n

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  1. Plantain arepas: variations on a theme<\/a>
  2. About ripe plantain in Venezuelan cooking<\/a>
  3. Ingredients<\/a>
  4. How to make Venezuelan plantain arepas<\/a>
  5. FAQs<\/a>
  6. Other arepas you will love<\/a>
  7. Venezuelan Plantain Arepas with White Cheese Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    \"Plantain<\/figure>\n\n\n\n

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    Plantain arepas: variations on a theme<\/em><\/em><\/h2>\n\n\n\n

    Any self-respecting Venezuelan eats plantain at every meal. If I had my way, I would have it for breakfast, lunch, and dinner too.<\/em><\/p>\n\n\n\n

    I think that obsession traces back to the fact that a good ripe plantain was pretty much a constant at lunch or dinner at my mom’s and my two grandmothers’ tables.<\/em><\/p>\n\n\n\n

    As a child, a plate of sweet fried plantains<\/a> was the sugary prize that, without being dessert, made every single meal better.<\/em><\/p>\n\n\n\n

    These arepas are a variation on that same idea: plantain woven into our daily diet, as an ingredient nobody can resist.<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n
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    About ripe plantain in Venezuelan cooking<\/h2>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    Ripe plantain is one of the most versatile and beloved ingredients in Venezuelan cuisine. Unlike green plantain, used for tostones<\/em> or patacones<\/em>, ripe plantain \u2014 the one with the almost-black skin \u2014 brings natural sweetness, softness, and a texture that transforms any dough.<\/p>\n\n\n\n

    In Venezuela you will find it at breakfast, lunch, and dinner: fried, roasted, boiled, or, as in this recipe, turned into the base for arepas like no other.<\/p>\n<\/div><\/div>\n\n\n\n

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    Ingredients<\/h2>\n\n\n\n
    \"Dough<\/figure>\n\n\n\n

    To make these plantain arepas you will need:<\/p>\n\n\n\n