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.
¼cupshredded cheese, recommend Mexican four cheese
Toppings:
1tablespoonvirgin olive oil
3cupsrotisserie chicken, shredded
¼cupwhite onion, chopped
2roma tomatoes, chopped
2roasted pardon peppers, chopped
1cupOaxaca cheese, shredded
green onions, sliced
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.