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Arepas Topped with Chicken and Roasted Padron Peppers and Avocado and Padron Salsa
5 from 3 votes

Arepas Topped with Chicken and Roasted Padron Peppers and Avocado and Padron Salsa

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.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8
Calories: 352 kcal
Course: Appetizer
Cuisine: Mexican

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 cream cheese softened
  • 1 teaspoon sugar
  • 1 cup masa harina corn flour
  • ¼ cup cheese recommend Mexican four cheese, shredded
Toppings:
  • 1 tablespoon olive oil virgin
  • 3 cups rotisserie chicken shredded
  • ¼ cup white onion chopped
  • 2 Roma tomato chopped
  • 2 pardon peppers chopped, roasted
  • 1 cup Oaxaca cheese shredded
  • green onions sliced

Instructions

    Cup of Yum
  1. Avocado and Padron Salsa:
  2. 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.
  3. Let peppers cool and then place in a blender with garlic, onion, avocados, and salt. Blend until creamy.
  4. Arepas:
  5. In a large mixing bowl add milk, salt, and cream cheese to a mixing bowl and whisk until creamy.
  6. Add sugar, masa harina, and cheese. Hand mix well until the masa harina absorbs most of the liquid.
  7. 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.
  8. 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.
  9. Roasted Chicken and Padron Filling:
  10. Heat olive oil in a saucepan over medium heat.
  11. Add shredded chicken and onion and sauté until onions are tender. Add tomatoes and pardon peppers and combine.
  12. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 352

% 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.