Arepas
Arepas are small grilled corn cakes native to Venezuela and Colombia. They can be enjoyed plain or stuffed with meats, cheeses, beans, and vegetables. Adding sugar transforms them into a sweet cake suitable for dessert.
Ingredients
- 2 ½ cups milk
- 1 ½ cups arepas flour (such as P.A.N.®)
- ½ cup grated Monterey Jack cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup unsalted butter, cut into pieces
- 1 tablespoon honey
- vegetable oil
- 1 (6 ounce) package cooked chicken, shredded, or to taste
- ½ (8 ounce) package Monterey Jack cheese, sliced, or to taste
- ½ avocado, sliced, or to taste
Instructions
- Bring milk to a simmer in a pot. Remove from heat and stir in butter.
- Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
- Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
- Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.
Notes
- Select any fillings combos you like. Options include shredded beef/pork with cheese and beans, scrambled eggs with tomatoes, peppers, and cheese, and grilled veggies.
Nutrition
Calories: 222kcalCarbohydrates: 15gProtein: 10gFat: 14gSaturated Fat: 7gCholesterol: 37mgSodium: 266mgPotassium: 157mgFiber: 1gSugar: 4gVitamin C: 1mgCalcium: 169mg
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