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Arepas
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Prep Time:
15 minutes
Cook Time:
11 minutes
Total Time:
27 minutes
Savoury grilled corn cakes from Venezuela and Colombia, perfect for stuffing with your favorite fillings.
Ingredients:
  • 2.5 cups milk
  • 1.5 cups arepas flour (such as P.A.N.®)
  • 0.5 cup grated Monterey Jack cheese
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 cup unsalted butter, cut into pieces
  • 1 tablespoon honey
  • vegetable oil
  • 1 (6 ounce) package cooked chicken, shredded, or to taste
  • 0.5 (8 ounce) package Monterey Jack cheese, sliced, or to taste
  • 0.5 avocado, sliced, or to taste
Instructions:
  • Simmer milk in a pot until steaming, then add butter and stir until melted.
  • In a large bowl, mix arepa flour, grated Monterey Jack cheese, kosher salt, and black pepper. Pour in the hot milk mixture and honey, then stir until well combined. Allow the mixture to rest until the milk is absorbed and a soft dough forms, around 1 to 2 minutes, as it will thicken further.
  • Take the dough and shape it into 12 balls that are roughly 2 inches in diameter. Flatten each ball between your palms to create arepa patties that are 3 1/2 to 4 inches in diameter and about 1/3-inch thick.
  • In a large nonstick skillet over medium heat, fry 3 to 4 arepas at a time until they are golden brown on both sides, about 3 minutes each. Slice the arepas in half crosswise and fill them with chicken, Monterey Jack cheese, and avocado. Enjoy the delicious combination of flavors!

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