“Venezuelan Lunch Special: Gluten-Free Arepa de Queso con Pollo y Guasca (Cheese & Chicken Stuffed Cornmeal Patties) with Cilantro Lime Sauce”

Allergens

Dairy, Gluten-Free

Ingredients

• 2 cups cornmeal (gluten
• free)
• 2 cups warm water
• 1 tbsp sugar
• 1 tbsp salt
• 4 tbsp vegetable oil
• 1 cup shredded mozzarella cheese
• 2 cups cooked chicken, diced
• 1 cup guasca, roughly chopped (or parsley)
• 1/2 cup cilantro leaves
• 1/2 cup lime juice
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. a. Prepare the arepa dough by mixing cornmeal, warm water, sugar, and salt in a large bowl. Let it rest for 10 minutes. Knead the dough until smooth. b. Divide the dough into 8 equal portions and shape each portion into a ball. Press each ball between two sheets of parchment paper and flatten to form a thick patty. c. Heat oil in a large skillet over medium heat, fry arepas for 3 4 minutes on each side until golden brown. Remove from heat and let cool. d. Cut open the cooled arepas, fill them with shredded mozzarella cheese and cooked chicken, and fold back the edges to enclose the filling. e. In a blender, combine cilantro leaves, lime juice, olive oil, salt, and black pepper. Blend until smooth to create the sauce. f. Plate the arepas with the cilantro lime sauce on top. Garnish with guasca or parsley for an authentic touch.

Chef’s Insight

Traditional Venezuelan arepas often include both savory and sweet fillings, so feel free to experiment with different combinations of ingredients.

Notes

The use of gluten-free cornmeal ensures this dish is suitable for those with gluten sensitivities.