Crispy Cheese & Chicken Arepas
Golden fried corn cakes stuffed with melty cheese and shredded chicken — a Venezuelan-Colombian street food that's crispy outside, fluffy inside, done in 25 minutes. Skip the long corn soak and use instant arepa flour for weeknight speed.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
Ingredients
- 2 cups instant arepa flour (masarepa)
- 1.75 cups warm water
- 1.5 cups shredded cheese (queso de mano or mozzarella)
- 1 cup shredded cooked chicken
- 2 stalks scallions, chopped
- ½ cup oil for frying (vegetable or corn)
- 1 pinch salt and black pepper
Instructions
- 1
Mix arepa flour with warm water and salt in a bowl until it forms a thick, smooth dough. Let sit 2 minutes.
- 2
Toss shredded chicken with chopped scallions, 0.5 cup of the cheese, and a pinch of black pepper.
- 3
Wet your hands and scoop 3 tbsp dough. Flatten into a palm-sized disc, add 2 tbsp chicken filling and a pinch of cheese to the center, then seal edges by gently pressing dough around the filling.
- 4
Heat oil in a large skillet over medium-high heat until it shimmers. Carefully slide 4 arepas into the oil.
- 5
Fry 4 minutes per side without moving until golden brown and a crust forms. Transfer to a paper-towel-lined plate.
- 6
Repeat with remaining dough and filling. Serve hot with extra cheese or avocado slices if desired.
Tools you’ll need
- large mixing bowl
- large skillet (12-inch)
- slotted spoon or spider strainer
- paper towels
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