Colombian Stuffed Arepas

Ingredients

• 2 cup Pre-cooked cornmeal (Masarepa (white or yellow))
• 2.5 cup Warm water
• 1 tsp Salt (to taste)
• 1.5 cup Mozzarella cheese (shredded, divided for dough and stuffing)
• 2 cup Shredded chicken (cooked and seasoned)
• 2 tbsp Vegetable oil (for frying)

Steps

1. 1

   In a large bowl, combine the warm water and salt. Slowly add the pre-cooked cornmeal while stirring with your hand or a spoon to prevent lumps.

2. 2

   Knead the dough for about 2-3 minutes until it is smooth and moist. If the dough feels too dry or cracks, add a little more water; if too wet, add a bit more cornmeal. Mix in a handful of shredded mozzarella if desired for a cheesy dough.

3. 3

   Divide the dough into equal-sized balls (about the size of a large lemon). Flatten each ball between your palms to form a disc about 1/2 inch thick.

4. 4

   Heat a lightly oiled skillet or griddle over medium heat. Place the arepas on the skillet and cook for 5-7 minutes per side until a golden-brown crust forms and they sound hollow when tapped.

5. 5

   Once cooked, remove the arepas from the heat. Use a small knife to carefully slice a pocket into the side of each arepa, going about halfway through.

6. 6

   Stuff the pocket generously with shredded seasoned chicken and additional mozzarella cheese.

7. 7

   Optional: Return the stuffed arepas to the skillet for 1-2 minutes per side to melt the cheese inside before serving.

Notes

While the author labels these as Colombian, many commenters note that stuffed arepas are more characteristic of Venezuelan cuisine (Arepa Rellena), whereas Colombian arepas are traditionally served flat with toppings. Use pre-cooked cornmeal (like P.A.N. brand) specifically for arepas; corn flour or cornmeal for cornbread will not work.

Nutrition per serving

• stuffedarepas
• chickenandcheese
• colombian
• venezuelan
• main course
• gluten-free
• pan-fried