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"Arepas are small grilled corn cakes and are native to Venezuela and Colombia. They can be eaten plain or stuffed with meats, cheeses, beans and vegetables. Sugar can be added to create a sweet cake which can be used for dessert."
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27 m servings 222 cals
Original recipe yields 12 servings (12 arepas)

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  1. Bring milk to a simmer in a pot. Remove from heat and stir in butter.
  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.
  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.
  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.


  • Cook's Note:
  • 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 Facts

Per Serving: 222 calories; 13.8 g fat; 14.7 g carbohydrates; 10.1 g protein; 37 mg cholesterol; 266 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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