“Sensational Colombian Brunch: Arepa Sliders with Avocado-Tomato Salsa and Coconut-Lime Chia Pudding”
This recipe offers an easy and delectable Colombian-inspired brunch dish featuring arepa sliders with pulled chicken, avocado-tomato salsa, and coconut-lime chia pudding. The combination of flavors, textures, and aromas make this dish a delightful addition to any brunch menu, whether for a gathering or a relaxing morning at home.
Allergens
Gluten (in the arepas), Coconut (in the chia pudding)
Ingredients
- 6 pre
- made arepas
- 2 cups cooked shredded chicken
- 1 ripe avocado
- 2 medium tomatoes
- 1 lime
- 1/2 cup chia seeds
- 1 can (13.5 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
Instructions
- In a medium bowl, combine the chia seeds with 2 cups of coconut milk. Stir well and let sit for 10 minutes until chia seeds have expanded and formed a pudding consistency. Season with salt, pepper, and lime juice to taste. Cover and refrigerate until ready to serve.
- Slice the avocado into thin slices and dice the tomatoes. Squeeze the lime for its juice and season the avocado and tomatoes accordingly. Set aside.
- Warm up the pre made arepas in a 350°F oven for about 10 minutes or until heated through.
- Assemble the arepa sliders by placing a layer of shredded chicken on each arepa, followed by a spoonful of avocado tomato salsa. Top with another arepa and press down gently to secure the layers.
- Arrange the arepa sliders on a serving platter and surround them with scoops of coconut lime chia pudding. Garnish with fresh cilantro leaves for a pop of color and aromatic touch.
Chef’s Insight
To add an extra touch of flavor and aroma, consider using fresh herbs like cilantro or parsley in the avocado-tomato salsa.
Notes
Ensure that the arepas used are gluten-free if you want to make this recipe suitable for those with gluten sensitivity or intolerance.