Keto Venezuelan Brunch: Arepa Stacks with Avocado & Grilled Chicken
Discover a mouthwatering, easy-to-follow Keto Venezuelan Brunch recipe with these scrumptious arepa stacks layered with creamy avocado and tender grilled chicken. Our keto-friendly arepa stack recipe combines authentic flavors and textures for an unforgettable culinary adventure!
Allergens
Contains gluten and dairy.
Ingredients
- 6 large green plantains (tostadas or arepas)
- 2 cups cooked and shredded chicken
- 3 ripe avocados
- 1 cup queso blanco or feta cheese, crumbled
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: salsa roja or guacamole for serving
Instructions
- Preheat oven to 350°F (180°C).
- Slice the plantains into thin rounds, and then cut each round in half. Arrange them on a baking sheet lined with parchment paper, brush lightly with olive oil, and season with salt. Bake for 15 20 minutes or until golden brown and crispy. Set aside to cool.
- In a large bowl, combine the shredded chicken with lime juice, chopped cilantro, salt, and pepper. Stir well to combine.
- Slice the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash well, seasoning with salt and pepper to taste.
- To assemble, spread a thin layer of mashed avocado on one side of each arepa round. Top with shredded chicken mixture, then another layer of mashed avocado. Repeat for all 12 arepa rounds, creating 6 stacks in total.
- Arrange the arepa stacks on a serving plate and sprinkle crumbled queso blanco or feta cheese over the top.
- Serve immediately with salsa roja or guacamole on the side for added flavor.
Chef’s Insight
Use ripe but firm plantains for the best texture in this recipe.
Notes
[Insert any additional notes here]