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BlogRecipes
Cheese and Chicken Arepas
bySamantha Seneviratne
Total 20 mins, includes cooling time
Active 20 mins
Makes 4 servings
fromSpinach Soup and ArepasEveryday Cooking
Ingredients
    • 1 cup shredded chicken
    • 1/2 red onion, sliced
    • 3 sun-dried tomatoes packed in oil, chopped, oil reserved
    • 1 lime, juiced
    • 1/4 cup chopped cilantro
    • 4 frozen arepas, thawed and split in half
    • 2 cups shredded mozzarella
    • 1 tablespoon extra virgin olive oil
    • 1 avocado, pitted, peeled, and sliced
    Directions
    1. Mix the chicken, onion, tomatoes, lime juice, and cilantro in a medium bowl. Add a splash of oil from the jar of sun-dried tomatoes and toss together until everything is combined. Set aside; the mixture can be refrigerated for up to a day.
    2. Heat a large skillet or griddle over medium heat. Fill the split arepas with the cheese, dividing it evenly between them. Heat the oil in the skillet, then add the arepas, in batches if needed. Cook on both sides until the cheese is melted and the arepas are toasted, about 4 minutes per side.
    3. Serve the arepas topped with the chicken mixture and the avocado.

    Meet The Creator

    Samantha Seneviratne

    Samantha Seneviratne lives in Brooklyn, New York with her son Artie and their dog Frances. While she started off working at a doughnut shop, she's now a cook, food stylist, recipe developer and cookbook author who's also worked as a food writer and editor in the kitchens of popular cooking magazines.

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