Cheese Stuffed Arepas Recipes

AREPAS STUFFED WITH CHILES, CHORIZO AND CORN

Arepas Stuffed with Chiles, Chorizo and Corn image

Provided by Guy Fieri

Time 1h10m

Yield 10 to 12 arepas

Number Of Ingredients 13

Ingredients

3 poblano peppers
2 to 3 teaspoons canola oil
3 scallions
1 ear corn, husked
4 ounces goat cheese, at room temperature
2 tablespoons grated Parmesan
2 links Mexican pork chorizo (about 8 ounces), finely diced
2 1/2 cups masa harina flour
1 teaspoon salt
2 tablespoons melted butter
2 tablespoons canola oil
Chopped fresh cilantro, for garnish
Lime wedges, for garnish

Steps:

For the filling: Preheat a grill to medium-high heat.
In a bowl, toss the poblano peppers with the canola oil. Place on the grill along with the scallions and corn and cook, turning occasionally, until the vegetables are nicely charred.
Immediately place the peppers in a bowl, cover with plastic wrap and let sit for 10 minutes to sweat and soften. Chop the charred scallions and put them into a large bowl. Cut the corn kernels off the ear and add to the bowl. Peel the skins off the peppers, finely chop and then add them to the corn and scallions. Stir in the goat cheese and Parmesan.
Heat a large saute pan on the grill, add the chorizo and cook until the oils are released and the chorizo is slightly browned, 3 to 4 minutes. Add the chorizo to the poblano-cheese mixture and gently fold together. Set aside until ready to use.
For the arepas: Combine the masa flour and salt in a large bowl. Pour in 2 1/2 cups hot water and, using a wooden spoon, stir to combine. Add in the melted butter, cover with plastic wrap and let rest for 10 minutes.
Divide the dough into 12 small balls. Place each ball in between two pieces of plastic wrap and flatten using a heavy-bottomed skillet or tortilla press to about 3 1/2 inches in diameter and 1/4 inch thick.
Heat the canola oil in a cast-iron skillet over medium heat. Fry the arepas until lightly browned--they should have a nice crust on the outside but still be soft inside--about 5 minutes per side.
Using a sharp knife, slice the arepas in half, similar to an English muffin. Stuff 1 to 2 teaspoons of the filling inside each. Garnish with some chopped cilantro and a squeeze of lime juice.

SHRIMP-STUFFED AREPAS

Shrimp-Stuffed Arepas image

We stacked garlicky shrimp, peppers, tomatoes and avocado slices between toasty arepas for an entrée that's sure to attract attention-and recipe requests!

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2/3 cup water
3/4 cup frozen corn, thawed
1-1/2 cups masa harina
1 cup milk
2 Tbsp. oil
1 jalapeño pepper, chopped
3 cloves garlic, minced
1 lb. uncooked deveined peeled medium shrimp
1/2 cup chopped tomatoes
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 avocado, cut into 12 slices

Steps:

Blend water and corn in blender until smooth; pour into large bowl. Add masa harina and milk; stir until mixture forms soft dough. Divide into 6 portions; flatten each to 5-inch round. Cook on large griddle on medium-high heat 12 min. or until both sides are golden brown, turning occasionally.
Heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 1 min. Stir in shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Add tomatoes, cilantro and lime juice; mix lightly. Remove from heat.
Split arepas; fill with cheese, shrimp mixture and avocados.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 720 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 3 g, Protein 24 g

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