Arepas Topped with Chicken and Roasted Padron Peppers and Avocado and Padron Salsa
User Reviews
5.0
3 reviews
Excellent
Arepas Topped with Chicken and Roasted Padron Peppers and Avocado and Padron Salsa
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I decided to make these thinner and oval-shaped similar to a Mexican huarache with the filling as a topping. This is a simple meal to whip up when you have some leftover chicken.
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Ingredients
Avocado and Padron Salsa:
- 3 Padron peppers stemmed
- 1 garlic clove
- ¼ cup onion chopped
- 1 avocado pitted and peeled
- ½ teaspoon salt
Dough:
- ¾ cup milk
- ½ teaspoon salt
- ¼ cup softened cream cheese
- 1 teaspoon sugar
- 1 cup masa harina corn flour
- ¼ cup shredded cheese recommend Mexican four cheese
Toppings:
- 1 tablespoon virgin olive oil
- 3 cups rotisserie chicken shredded
- ¼ cup white onion chopped
- 2 roma tomatoes chopped
- 2 roasted pardon peppers chopped
- 1 cup Oaxaca cheese shredded
- green onions sliced
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Instructions
- Avocado and Padron Salsa:
- Preheat oven to broil. Roast the padron peppers on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes.
- Let peppers cool and then place in a blender with garlic, onion, avocados, and salt. Blend until creamy.
- Arepas:
- In a large mixing bowl add milk, salt, and cream cheese to a mixing bowl and whisk until creamy.
- Add sugar, masa harina, and cheese. Hand mix well until the masa harina absorbs most of the liquid.
- Line a tortilla press with plastic wrap. Roll the dough into a cigar shape, about 5 inches long. Place between two sheets of plastic and flatten gently with tortilla press or under heavy skillet until 1/4-inch thick. Peel off the plastic wrap. Repeat with remaining dough.
- Preheat an ungreased comal (griddle) on medium-high heat. Cook arepas on the comal for about 2 to 4 minutes on each side until toasted. Repeat with the remaining arepas.
- Roasted Chicken and Padron Filling:
- Heat olive oil in a saucepan over medium heat.
- Add shredded chicken and onion and sauté until onions are tender. Add tomatoes and pardon peppers and combine.
- Top arepas with salsa, chicken filling, shredded cheese, and green onions.
Notes
- Padron peppers are the size of jalapeños, but look similar to Anaheim peppers. They originate in Spain and are pretty mild, but I did eat a couple that packed a lot of punch for being so small. If kids are eating with you, test them first.
Nutrition Information
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Calories
352kcal
(18%)
Carbohydrates
18g
(6%)
Protein
22g
(44%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
64mg
(21%)
Sodium
887mg
(37%)
Potassium
400mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
474IU
(9%)
Vitamin C
16mg
(18%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 887mg | 37% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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