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Reina Pepiada Arepas (Venezuelan Stuffed Arepas)

Course Main Course
Cuisine Venezuelan
Keyword reina pepiada arepas, stuffed arepas, venezuelan stuffed arepas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Delish D'Lites

Ingredients

Arepas

  • 1 cup masarepa pre-cooked cornmeal
  • 1 1/4 cups warm water
  • 1/2 teaspoon salt
  • 3 tablespoons Country Crock® Plant Butter divided

Chicken & Avocado Filling

  • 2 cups cooked & shredded chicken breast
  • 1 ripe avocado pitted and mashed
  • 2 tablespoons mayonnaise
  • 2 tablespoons cilantro chopped
  • 2 green onion finely chopped
  • 1 tablespoon freshly squeezed lime juice
  • Salt & Pepper to taste

Vegan Black Bean, Plantain & Avocado Filling

  • 1 tablespoon Country Crock® Plant Butter
  • 2 large ripe plantains peeled, diagonally cut into 1-inch thick slices (or you can purchase them already made from the frozen Hispanic/Latin section of the grocery store
  • 1 can black beans drained (10 oz)
  • 1 ripe avocado pitted and mashed

Instructions

For the Arepas

  1. Melt one tablespoon of Country Crock® Plant Butter into the hot water. Mix the salt, cornmeal and hot water mixture together, until the dough is smooth. You should be able to form balls of dough in your hands without it sticking. Let the dough rest for 3 minutes to allow the cornmeal to fully absorb the liquid.
  2. Divide the arepa dough into 4 portions and form them into discs, about 1/2 inch thick. Don't make them too thin, you want to be able to split them open later.
  3. Heat a griddle or cast iron skillet to medium, add 2 tablespoons of Country Crock® Plant Butter to the pan. Once the Country Crock® Plant Butter is melted, add the arepas.
  4. Cook the arepas for 10-15 minutes, until they're crunchy and golden brown in spots on both sides.

For the Chicken & Avocado Filling

  1. Mash the avocados with a pinch of salt and 1 tablespoon of lime juice.
  2. Add in 2 tablespoons of mayonnaise, and mix.
  3. Toss the chicken, green onions and cilantro into the avocado dressing.
  4. Stir thoroughly to combine, and season with salt and pepper to taste.
  5. To slice the arepa open, lay your non-cutting hand on top of the arepa. Using a small serrated knife, slide the knife around the edge of the arepa, until you've cut all the way around. Pull the 2 halves apart.
  6. Place a generous helping of the chicken salad onto one half of the split arepa. Top the stuffed arepa with the 2nd half of the split arepa to form a sandwich. Serve immediately.

For the Vegan Black Bean, Plantain & Avocado Filling

  1. Make the sweet plantains. In a hot nonstick skillet, add 1 tablespoon of Country Crock® Plant Butter. Pan fry the sliced plantains for 2-3 minutes at medium heat until they have browned. Transfer to a paper towel-lined plate to drain. Chop into small pieces. Set aside.
  2. Drain and rinse the black beans. Season with salt and pepper.
  3. To slice the arepa open, lay your non-cutting hand on top of the arepa. Using a small serrated knife, slide the knife around the edge of the arepa, until you've cut all the way around. Pull the 2 halves apart.
  4. Place a generous helping of the black beans, plantains and avocado onto one half of the split arepa. Top the stuffed arepa with the 2nd half of the split arepa to form a sandwich. Serve immediately.