Taste of Today Recipes

Taste of Today Recipes

Arepas with Grilled Chicken, Jack Cheese, and Tomatoes

By Chef Jamie Roraback
|  Tuesday, Jan 28, 2014  |  Updated 12:31 PM EDT
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Arepa Dough:      

  • P.A.N. Precooked White Cornmeal, 144 Grams, 1 Cup & 1 Tbsp.  
  • Baking Powder, 8 Grams, 1 tsp.  
  • Kosher Salt, 2 Grams, ½ tsp.    
  • Canola Oil, 2 Grams, ½ tsp. 
  • Warm Water, 252 Grams, 1 Cup  

Place everything in one bowl and mix with your fingertips. Mix dough should be soft, but should be able to be formed without sticking to hands. Divide into 4 equal portions. Form each into a 3 ½” disc, almost ½” thick.  
 
Pan fry in enough canola oil to come halfway up the sides of each arepa, about ¼”.  Insure the oil is heated to 350°f. An electric fry ing pan works well for this. Cook for about 2-3 minutes on each side or until very golden. Drain on paper towels. Let cool for 2 minutes and split in half horizonally like an English muffin.  Fill with the suggested fillings below. Makes 4 sandwiches.
 

Filling:

  • 2 Grilled Chicken Breasts-season with adobo, sliced thinly
  • ¾ Cup Shredded Pepper Jack Cheese
  • 4 Tomato Slices
  • 1 Cup Shredded Lettuce
  • ¼ Cup Thinly Sliced Red Onion
  • 2 Tbsp. Fresh Cilantro Leaves

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