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Recipe of Stuffed Corn Cakes

Recipe of Stuffed Corn Cakes
Colombian Stuffed Corn Cakes, known as Arepas, are a delightful blend of crispy corn cakes filled with savory ingredients. The arepas are made from pre-cooked white cornmeal, water, salt, and melted butter, creating a soft and pliable dough. Once cooked to a golden brown, they are sliced open to form a pocket and generously stuffed with shredded chicken, creamy avocado slices, crumbled queso fresco, and a touch of salsa or hot sauce. Garnished with fresh cilantro, these arepas offer a taste of Colombian comfort in every bite.
8 Servings
30 min Preparation
Easy
Corn

Ingredients

  • For the Arepas:
  • 2 cups pre-cooked white cornmeal (masarepa)
  • 2 1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons butter, melted
  • For the Filling:
  • Shredded cooked chicken
  • Avocado slices
  • Crumbled queso fresco (fresh cheese)
  • Salsa or hot sauce
  • Chopped fresh cilantro

Join me and let's see how to make Stuffed Corn Cakes

Instructions:

    Step 1
  • In a bowl, combine masarepa, warm water, salt, and melted butter. Mix until you have a soft dough.
  • Step 2
  • Divide the dough into golf ball-sized portions and shape each into a patty.
  • Step 3
  • Cook the arepas on a griddle or skillet over medium heat until golden brown on both sides.
  • Step 4
  • While the arepas are still warm, slice them in half horizontally to create a pocket.
  • Step 5
  • Fill each arepa with shredded chicken, avocado slices, crumbled queso fresco, and a drizzle of salsa or hot sauce.
  • Step 6
  • Garnish with chopped cilantro before serving.

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