Delightful Venezuelan Snack: Mouthwatering Arepas with Cheese and Avocado

Allergens

None, if using gluten-free cornmeal. Dairy present in cheese.

Ingredients

• 2 cups pre
• cooked white cornmeal (PAN)
• 1/4 cup warm water
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 8 ounces Venezuelan cheese, grated (try Asadero or Guayanesa cheese)
• 2 ripe avocados, sliced
• 1 cup fresh cilantro leaves
• 1/4 cup diced red onion
• 1 lime, juiced
• 1/2 teaspoon salt

Instructions

1. In a large mixing bowl, combine the pre cooked white cornmeal, warm water, vegetable oil, and salt. Mix until the dough comes together.
2. Divide the dough into 4 equal portions and shape each portion into a round ball.
3. Flatten each ball between your palms to form a thick disk, about 1/2 inch thick.
4. Heat a skillet or griddle over medium heat. Cook the arepas for about 5 minutes on each side until they're golden brown and slightly crispy.
5. Carefully cut a slit into each arepa and stuff it with cheese, avocado slices, fresh cilantro leaves, and diced red onion seasoned with lime juice and salt.
6. Serve immediately and enjoy the perfect blend of flavors and textures!

Chef’s Insight

To ensure a perfect texture, use pre-cooked cornmeal or parboil the uncooked cornmeal mix before shaping the arepas.

Notes

Arepas can be enjoyed as a snack or part of a larger meal.