Snacks 🤖 AI Generated

Arepa Rellena: Crispy Corn Cakes, Pulled Chicken & Avocado

Golden-fried Colombian arepas stuffed with tender shredded chicken, creamy avocado, and fresh cheese—a beloved street food reimagined. This Fat Switch version cuts 40% of calories by using baked arepas and Greek yogurt crema, delivering authentic flavor without the deep-fry guilt.

20m

Prep Time

30m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 1 cup pre-cooked cornmeal (arepa flour/masarepa)
✓ 1.25 cups warm chicken broth
✓ 1/4 tsp sea salt
✓ 1 tbsp olive oil (for pan-searing)
✓ Cooking spray for baking
✓ 150g skinless chicken breast (shredded, cooked)
✓ 1/2 ripe avocado, sliced
✓ 2 tbsp fresh white cheese (queso fresco) or feta, crumbled
✓ 1/2 cup 0% Greek yogurt
✓ 1 tbsp fresh lime juice
✓ 1 clove garlic, minced
✓ 1/4 tsp cumin
✓ Salt and black pepper to taste
✓ 2 tbsp fresh cilantro, chopped
✓ 1 tbsp diced red onion

👨‍🍳 Instructions

1. Make the Arepa Dough: In a medium bowl, combine cornmeal and salt. Slowly pour warm broth while stirring until a soft, thick dough forms (similar to polenta). Let rest 5 minutes. The dough should hold shape but be pliable—not dry or sticky.

2. Shape the Arepas: Divide dough in half. Wet your hands slightly and shape each portion into a thick disc about 1/2 inch thick and 3 inches across. Place on parchment paper; set aside.

3. Pan-Sear the Arepas: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Carefully slide both arepas into the hot pan and sear 3–4 minutes per side until golden and lightly crispy. Transfer to a baking sheet lined with foil.

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4. Bake to Finish: Preheat oven to 375°F (190°C). Lightly spray the top of each arepa with cooking spray. Bake for 12–15 minutes until fully cooked through and crispy on the outside. Arepas should sound hollow when tapped.

5. Prepare the Crema: While arepas bake, combine Greek yogurt, lime juice, minced garlic, cumin, salt, and pepper in a small bowl. Whisk until smooth and creamy. Fold in cilantro and red onion just before serving.

6. Shred and Warm the Chicken: If using cooled chicken, warm gently in a skillet over low heat (or microwave 1–2 minutes) with a splash of broth. Season lightly with salt, pepper, and a pinch of cumin. Set aside.

7. Slice and Stuff the Arepas: Once arepas are cool enough to handle, carefully slice each one horizontally, creating a pocket. Don't cut all the way through—leave a hinge on one side to keep them intact.

8. Build and Serve: Spread 2 tbsp yogurt crema inside each arepa pocket. Layer with shredded chicken, avocado slices, and crumbled cheese. Serve immediately with extra crema on the side for dipping.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#Colombian arepa rellena recipe#healthy baked arepas low-calorie#chicken avocado arepa stuffed

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