Arepas are small grilled corn cakes native to Venezuela and Colombia, delicious eaten plain or stuffed with your favorite meats and veggies.
Preparation Time
15 mins
Cooking Time
11 mins
Total Time
26 mins
Calories
222 Calories
Recipe Instructions
Step 1
Bring milk to a simmer in a pot. Remove from heat and stir in butter.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 tablespoon honey
1 teaspoon kosher salt
vegetable oil
1 (6 ounce) package cooked chicken, shredded, or to taste
2.5 cups milk
0.5 teaspoon freshly ground black pepper
0.25 cup unsalted butter, cut into pieces
0.5 avocado, sliced, or to taste
0.5 cup grated Monterey Jack cheese
1.5 cups arepas flour (such as P.A.N.®)
0.5 (8 ounce) package Monterey Jack cheese, sliced, or to taste