Arepas are corncakes popular in Colombia and Venezuela. They look very similar to English muffins or gorditas and can be eaten warm with butter as a snack, or split in half and filled with cheese, meats, or other fillings
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 the arepa maker lightly with non-stick cooking spray.
Add the arepas to the hot arepa maker, close the cover, and allow the arepas to cook for about 15 minutes.
While the arepas are cooking you can prepare the shredded leftover turkey listed below.
Using a wooden spoon, remove the arepas from the hot plate and while still warm, cut the arepas in half.
Top each arepa with the following toppings.
Turkey:
Heat olive oil in a saucepan over medium heat.
Add shredded leftover turkey and onion and sauté.
Top arepas with turkey and onions, pico de gallo or salsa verde and queso fresco.
Notes
If you don’t have an arepa maker you can still make this recipe and cook them on a skillet with a little oil on medium heat until they are browned and sound hollow when “thumped”.