Sunday, November 27, 2011


This recipe was simple to make and once you split your fresh Arepas in half, you can top them with almost anything.
There are electric Arepa makers on Amazon and if you make them often, I would purchase one.
I used chicken and a fresh pineapple and peach salsa with a little Mexican cheese.
Note that the cream cheese in the dough is delicious addition as is the shredded jack cheese.
Bon Appetit!

¾ cup milk
½ teaspoon salt
¼ cup softened cream cheese
1 teaspoon sugar
1 cup masa harina flour
¼ cup shredded Monterrey Jack cheese

Add milk, salt, and cream cheese to a mixing bowl and whisk until creamy.

Add sugar, flour, and cheese. Hand mix well until the flour absorbs most of the liquid.

Divide the dough into four balls. Using slightly moistened hands flatten the dough with your hands and soften the edges so you don’t have any cracks on the edges.

Spray pan with non-stick cooking spray. Allow the arepas to cook for about 15 minutes or until done.

Remove the arepas from the pan and while still warm, cut the arepas in half. Top each arepa with the following toppings.


1 tablespoon virgin olive oil
2 cups turkey or rotisserie chicken, shredded
1 white onion, chopped
1 cup salsa of your choice
1 cup queso fresco, crumbled

Heat olive oil in a saucepan over medium heat.

Add shredded leftover turkey and onion and sauté.

Top arepas with meat and onions, pico de gallo or salsa and Mexican cheese.