Why You’ll Love This Recipe
This recipe brings together bold flavors and satisfying textures in every bite. The arepas are crisp on the outside and soft inside, making the perfect base for the juicy BBQ chicken. The cheddar adds richness, the avocado provides creaminess, and the pickled onions cut through with a bright, tangy contrast. It’s a fun, customizable meal that works for lunch, dinner, or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- pre-cooked cornmeal (masarepa)
- warm water
- salt
- olive oil or butter
- cooked pulled chicken
- barbecue sauce
- cheddar cheese, shredded or sliced
- avocado, sliced
- red onion, thinly sliced
- vinegar
- sugar
- salt (for pickling)
- lime juice (optional)
Directions
- In a bowl, combine masarepa, warm water, and salt. Mix until a soft dough forms.
- Let the dough rest for 5 minutes.
- Divide into portions and shape into round, flat discs.
- Heat a skillet with a little oil or butter over medium heat.
- Cook the arepas for about 4–5 minutes per side until golden and cooked through. Set aside.
- In a bowl, mix the pulled chicken with barbecue sauce until well coated.
- For the pickled onions, combine sliced red onion with vinegar, sugar, and salt. Let sit for at least 10–15 minutes.
- Slice open the arepas to create a pocket.
- Fill each arepa with BBQ chicken, cheddar cheese, avocado slices, and pickled onions.
- Add a squeeze of lime juice if desired and serve immediately.
Servings and timing
Servings: 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Variations
You can swap the pulled chicken with shredded beef, pork, or a plant-based alternative. Try different cheeses like mozzarella or pepper jack for a twist. Add extras such as corn, black beans, or a spicy sauce for more flavor. You can also grill the arepas for a smoky finish.
Storage/Reheating
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the arepas in a skillet or oven to restore their crispness. Warm the chicken before assembling. Avoid storing fully assembled arepas as they can become soggy.
FAQs
What are arepas made of?
Arepas are made from pre-cooked cornmeal, water, and salt.
Can I use regular cornmeal instead of masarepa?
No, masarepa is specifically processed for arepas and gives the correct texture.
How do I keep arepas from cracking?
Ensure the dough is well-hydrated and smooth before shaping.
Can I make arepas ahead of time?
Yes, cook them ahead and reheat before serving.
What type of barbecue sauce works best?
Any style works, from smoky to sweet, depending on your preference.
Can I make this recipe vegetarian?
Yes, substitute the chicken with grilled vegetables or plant-based protein.
How long do pickled onions last?
They can be stored in the refrigerator for up to a week.
Can I freeze arepas?
Yes, cooked arepas can be frozen and reheated later.
What can I serve with arepas?
They pair well with salads, fries, or grilled vegetables.
Can I bake instead of pan-frying the arepas?
Yes, bake them in the oven, though pan-frying gives a crispier texture.
Conclusion
Arepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado are a flavorful and satisfying dish that combines smoky, creamy, and tangy elements in a delicious handheld meal. Perfect for casual dining or sharing with friends, this recipe is a versatile and crowd-pleasing favorite.
PrintArepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado
Arepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado are crispy corn cakes filled with smoky chicken, creamy avocado, sharp cheese, and tangy onions for a bold and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Latin American
- Diet: Halal
Ingredients
- pre-cooked cornmeal (masarepa)
- warm water
- salt
- olive oil or butter
- cooked pulled chicken
- barbecue sauce
- cheddar cheese, shredded or sliced
- avocado, sliced
- red onion, thinly sliced
- vinegar
- sugar
- salt (for pickling)
- lime juice (optional)
Instructions
- In a bowl, mix masarepa, warm water, and salt until a soft dough forms.
- Let the dough rest for 5 minutes.
- Divide and shape into round flat discs.
- Heat oil or butter in a skillet over medium heat.
- Cook arepas for 4–5 minutes per side until golden and cooked through, then set aside.
- Mix pulled chicken with barbecue sauce until coated.
- Combine sliced red onion with vinegar, sugar, and salt and let sit for 10–15 minutes.
- Slice open arepas to form pockets.
- Fill with BBQ chicken, cheddar cheese, avocado slices, and pickled onions.
- Add lime juice if desired and serve immediately.
Notes
- Use masarepa for authentic texture; regular cornmeal will not work.
- Swap chicken with pork, beef, or plant-based alternatives.
- Try different cheeses like mozzarella or pepper jack.
- Store components separately to avoid sogginess.
- Reheat arepas in a skillet for best texture.
Nutrition
- Serving Size: 1 arepa
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 75 mg
