Question: What are arepas most commonly filled with?
About the article "Arepa", section "Characteristics".

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In eastern Venezuela, the most common variety is usually about three to eight inches (7.5 to 20 cm) in diameter and about 3/4 inch (2 cm) thick.
Larger "arepas" can be found, made with either white or yellow maize.
In the western Andes they are flatter, are typically quarter of an inch (0.6 cm) or less in thickness and three to four inches in diameter, and are made of wheat flour.
An "arepa" can be eaten with a filling or with a topping.
A filled "arepa" is called an "arepa rellena" or a Venezuelan "tostada", although the latter term is not commonly used today.
Also, there are plenty of sauces to season them while eating them, such as "guasacaca" and "picante" (hot sauce).
Venezuelans prepare "arepas" depending on personal taste or preference and the region in which they are made.
They are fried arepas cut into squares covered with cheese, jam, grained carrots, chicken, and boiled eggs.
Other fillings include "guacuco" (a shellfish), ham, quail eggs with pink sauce, and octopus.
Specialized "areperas" can be found across Venezuela, serving a wide array of fillings. 
Queso de mano (literally - "cheese of the hand") is a type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine.
It is most commonly used as a filling for arepas and cachapa.
The taste and consistency of the cheese most closely resembles that of mozzarella. 
Fried chicken with potatoes and arepas. 
Musical styles that are enjoyed by Colombian Americans include vallenato, salsa and cumbia.
The majority of Colombians are Roman Catholic.
Colombian food is varied due to the several distinct regions of Colombia.
Popular dishes include "bandeja paisa", "sancocho" (chicken or fish soup with plantain), "empanadas" (meat-filled turnovers), "pandebono" and "pan de queso" (types of cheese-bread), and "arepas" (corncake similar to a tortilla).
Colombian food is popular and well known in Queens County.
The main pastime of Colombians in the United States is soccer, and most Colombian Americans raised in the United States continue to follow soccer.
Another popular pastime, especially among the older generation, is "parqués", a Colombian board game which is very similar to Parcheesi. 
In Colombia, the "arepuela" is similar to the traditional "arepa".
It is made with wheat flour and sometimes anise, and when fried, the layers expand and the "arepuela" inflates, similar to miniature tortillas or pancakes.
This is very common in the interior of Colombia.
In the north, "bollos" are popular for breakfast and made with the same dough as an "arepa", but boiled rather than fried, giving them a texture similar to matzo balls or Czech bread dumplings.
In Costa Rica, "Arepas" can be made from batter, and may be similar to pancakes.
There are at least two sorts, the "pancake" "arepa", which is made with baking powder, and the "big flat" "arepa", which is made without baking powder.
These big flat "arepas" are, in size, not unlike the big tortillas one finds in Guanacaste (northern Costa Rica), (i.e.
some twelve inches in diameter) and are made of white flour and are sugary.
Once perfectly cooked, they should resemble a "giraffe skin", or a "jaguar skin" (i.e., white/yellowish with brown spots).
In Mexico, Gorditas are a similar fried dish, but are different from tortillas.
In Puerto Rico, "arepas" are made with maize meal, coconut milk, lard, butter, flour, and baking powder.
Preparation and cooking varies according to city and family tradition.
In El Salvador, Pupusas are similar flat cakes, but the most important difference is the traditional dough is made from nixtamal.
It is also filled before it is cooked, usually some pork, white cheese or black beans.
Other stypes of "pupusas" are now made from rice dough, particularly in the town called Olocuilta in the department of La Paz.
There are also some newer versions of the dish based on plantain dough.