Mouthwatering Colombian Arepas Stuffed with Cheesy Chicken – A Culinary Adventure

Allergens

Dairy (Cheese), Gluten (Cornmeal)

Ingredients

• 3 cups pre
• cooked cornmeal
• 2 cups warm water
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 2 cups cooked and shredded chicken
• 2 cups grated mozzarella cheese
• 2 cups queso fresco, crumbled
• 3 tbsp unsalted butter
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, combine the cornmeal, warm water, sugar, and salt. Mix well until a soft dough forms.
2. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it between your palms to form a thick pancake.
3. Heat a large skillet or griddle over medium heat. Add vegetable oil and butter. Place the arepas on the skillet, cook for 5 minutes per side until they are golden brown and crispy.
4. In a separate pan, heat the shredded chicken with a splash of water or broth. Season to taste with salt and pepper.
5. Stuff each arepa with a portion of the cooked chicken, followed by an ample amount of grated mozzarella cheese and crumbled queso fresco. Fold the arepas in half to seal in the filling.
6. Place the stuffed arepas back on the skillet or griddle for 2 3 minutes per side, until they're heated through and the cheese is melted.
7. Garnish with chopped fresh cilantro before serving.

Chef’s Insight

The secret to perfect arepas lies in the dough consistency; it should be soft and pliable, allowing for even cooking.

Notes

For an authentic Colombian experience, serve these arepas with a side of Ajiaco soup or Bandeja Paisa.