Stuffed Arepa with Chorizo & Avocado
Warm corn arepas split and filled with shredded chicken, creamy avocado, and crispy chorizo, served with fresh lettuce, tomatoes, and lime. A complete Colombian dinner in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 4 whole pre-made arepas (or arepa dough, if making fresh)
- 1 cup rotisserie chicken, shredded
- 2 links chorizo, sliced
- 1 whole avocado, sliced
- 1 cup fresh lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 whole lime
- 2 tbsp neutral cooking oil
Instructions
- 1
Heat oil in a large skillet over medium-high. Once shimmering, add chorizo slices and cook 3-4 minutes until edges crisp and fat renders, stirring once.
- 2
Remove chorizo to a plate. Add shredded chicken to the same skillet and warm 2 minutes, stirring. Season with salt and pepper.
- 3
Carefully split each warm arepa in half horizontally with a small knife, creating a pocket.
- 4
Stuff each arepa with warm chicken, 2-3 slices of avocado, and a pinch of lettuce. Top with crispy chorizo.
- 5
Arrange stuffed arepas on a plate with remaining tomatoes and lettuce on the side. Serve with lime wedges.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- small knife
- plate
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