Crispy Arepa Rellena with Pulled Chicken
Warm, hand-held arepas stuffed with shredded rotisserie chicken, crispy bacon, and melted cheese. Golden pan-fried outside, ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.5 cups masa harina (cornmeal flour)
- 1.5 cups rotisserie chicken, shredded
- 4 slices bacon, diced
- ¾ cup white cheddar cheese, shredded
- 1 whole scallion, thinly sliced
- 1.25 cups warm water
- 3 tbsp vegetable oil for frying
Instructions
- 1
Cook bacon in a large skillet over medium until crispy, about 5 minutes. Transfer to a plate; reserve 1 tbsp bacon fat in the pan.
- 2
Mix masa harina, salt, and warm water in a bowl until a soft, Play-Doh-like dough forms, about 1 minute. Let rest 2 minutes.
- 3
Combine shredded chicken, cooked bacon, cheese, and scallion in a small bowl. Season with salt and pepper.
- 4
Wet your hands. Scoop 1/4 cup dough, flatten into a palm-sized disc, add 2 tbsp filling to center, fold dough over, and seal gently.
- 5
Heat oil with reserved bacon fat in the skillet over medium-high until shimmering, about 60 seconds. Pan-fry arepas 3–4 minutes per side until deep golden.
- 6
Transfer to paper towels. Serve warm with hot sauce or fresh lime.
Tools you’ll need
- large skillet (10-12 inch)
- mixing bowl
- small bowl
- spoon
- paper towels
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