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Cheese and Chicken Arepas
Total 20 mins, includes cooling time
Active 20 mins
Makes 4 servings
    • 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
    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.

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