12 Stuffed Arepas Rellenas Recipes That Make Snack Time Fun

Snack time just got a whole lot more exciting with these stuffed arepas rellenas recipes. From the traditional Reina Pepiada to unique combinations like Mediterranean hummus and fresh veggies, there’s something for everyone. Each bite is a burst of flavor that turns any gathering into a memorable experience. Ready to shake up your snack routine? Let’s explore these 12 creative recipes that will bring new life to your arepa-making adventures.

Classic Reina Pepiada Arepa

Arepas are a staple in Venezuelan cuisine, and the Reina Pepiada is one of the most beloved versions. This dish combines the heartiness of cornmeal with a delicious filling of shredded chicken, avocado, and mayonnaise, creating a satisfying meal that’s both comforting and flavorful.

The name “Reina Pepiada” translates to “Curvy Queen,” a nod to the voluptuous shape of the arepa and the deliciously creamy filling that makes this dish so special.

To make the classic Reina Pepiada arepa, you’ll start by preparing the dough for the arepas, which is made from pre-cooked corn flour. The filling consists of shredded chicken mixed with ripe avocado and a touch of mayonnaise, resulting in a rich and creamy mixture that’s bursting with flavor.

These arepas can be enjoyed for breakfast, lunch, or dinner, and they’re perfect for gatherings or family meals.

Ingredients (Serves 4-6)

• 2 cups pre-cooked corn flour (arepa flour)
• 2 ½ cups warm water
• 1 teaspoon salt
• 2 cups cooked, shredded chicken
• 1 ripe avocado
• ½ cup mayonnaise
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional: chopped cilantro for garnish

Cooking Instructions

1. Prepare the Arepa Dough: In a large bowl, combine the pre-cooked corn flour and salt. Gradually add in the warm water, mixing with your hands until a smooth dough forms. Let it rest for about 5-10 minutes to allow the flour to fully hydrate.
2. Shape the Arepas: Divide the dough into 6 equal portions and shape each portion into a round patty, about ½ inch thick. Make sure the edges are smooth to prevent cracking while cooking.
3. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat. Cook the arepas for about 5-7 minutes on each side until they develop a golden brown crust. You can also finish cooking them in a preheated oven at 350°F (175°C) for an additional 10 minutes to guarantee they’re cooked through.
4. Prepare the Filling: While the arepas are cooking, prepare the filling by mashing the ripe avocado in a bowl. Add in the shredded chicken, mayonnaise, lime juice, and season with salt and pepper. Mix well until everything is combined and creamy.
5. Assemble the Arepas: Once the arepas are cooked and slightly cooled, slice them open to create a pocket. Generously fill each arepa with the chicken and avocado mixture. If desired, sprinkle some chopped cilantro on top for added flavor.
6. Serve: Enjoy your Classic Reina Pepiada Arepas warm, accompanied by a side of your choice, such as plantains or a fresh salad.

Extra Tips

For the best flavor, use leftover roasted chicken or poached chicken, as it adds depth to the filling. Additionally, feel free to customize the filling by adding ingredients like diced tomatoes or jalapeños for an extra kick.

If you prefer a crunchier texture, you can toast the arepas in a toaster after cooking them on the stovetop. Enjoy experimenting with your Reina Pepiada Arepas!

Beef and Cheese Arepa

Arepas are a versatile and beloved dish in Latin American cuisine, particularly in Venezuela and Colombia. These cornmeal cakes can be grilled, baked, or fried and are often stuffed with a variety of fillings. The Beef and Cheese Arepa is a popular option, combining savory ground beef with gooey cheese, all encased in a crispy exterior. This dish is perfect for a hearty breakfast, lunch, or dinner and is sure to satisfy even the hungriest of appetites.

Making Beef and Cheese Arepas at home can be a fun and rewarding experience. The key to a perfect arepa lies in the dough, which should be soft and pliable yet firm enough to hold the filling. Once you master the basic technique, you can experiment with different fillings and toppings to suit your taste. Gather your ingredients and let’s get started on this delicious stuffed arepas recipe!

Ingredients (Serves 4-6 People):

• 2 cups of pre-cooked white or yellow cornmeal (arepa flour)
• 2 ½ cups of warm water
• 1 teaspoon of salt
• 1 tablespoon of vegetable oil (for frying)
• 1 pound of ground beef
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper, to taste
• 1 cup of shredded cheese (mozzarella or queso blanco)
• Fresh cilantro, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Arepa Dough: In a large mixing bowl, combine the pre-cooked cornmeal, salt, and warm water. Mix with your hands or a spoon until a soft dough forms. Let it rest for about 5-10 minutes to allow the dough to hydrate. It should be pliable and not sticky.
2. Cook the Beef Filling: In a large skillet over medium heat, add a splash of oil and sauté the chopped onions until translucent. Add the minced garlic, ground beef, cumin, paprika, salt, and pepper. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat and set the filling aside to cool slightly.
3. Shape the Arepas: Divide the dough into equal portions (about the size of a golf ball). Flatten each ball into a disc about ½ inch thick. Make sure the edges are smooth to prevent cracking during cooking.
4. Stuff the Arepas: Take one disc of dough and place a spoonful of the beef filling in the center. Top with a sprinkle of cheese. Gently fold the edges over the filling to encase it completely, pinching to seal. Repeat with the remaining dough and filling.
5. Cook the Arepas: In the same skillet, heat the remaining oil over medium-high heat. Add the stuffed arepas and cook for about 5-7 minutes on each side until they’re golden brown and crispy. You can also bake them in a preheated oven at 400°F (200°C) for about 15 minutes for a healthier option.
6. Serve: Once cooked, remove the arepas from the skillet and let them cool slightly. Serve warm, garnished with fresh cilantro if desired. They can be enjoyed as is or with toppings such as avocado, salsa, or sour cream.

Extra Tips:

When making Beef and Cheese Arepas, it’s important to adjust the seasoning of the beef filling to your liking. You can add more spices or even some chopped jalapeños for a kick.

If you find the dough too dry, add a little more water, and if it’s too wet, sprinkle in a bit more cornmeal. For extra crispiness, consider frying the arepas twice—once to set the shape and a second time just before serving for that perfect crunch!

Enjoy your culinary adventure!

Spicy Chicken Arepa

Arepas are a traditional Venezuelan and Colombian dish made from ground maize dough or cooked flour, typically filled with a variety of ingredients. The spicy chicken arepa is a delightful and flavorful twist on this classic. The combination of tender, spicy chicken paired with the warm, soft arepa creates a dish that isn’t only satisfying but also packed with flavor. Perfect for lunch or dinner, these stuffed arepas can be customized with your favorite toppings, making them versatile for any palate.

In this recipe, we’ll be preparing spicy chicken arepas from scratch, ensuring that each bite is filled with a punch of heat and deliciousness. The chicken is marinated with spices to enhance its flavor, then cooked until tender, and finally stuffed into freshly made arepas. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through each step to create a delicious meal that your family and friends will love.

Ingredients (serving size: 4-6 people):

• 2 cups of arepa flour (masarepa)
• 2 ½ cups of warm water
• 1 teaspoon of salt
• 1 pound of boneless, skinless chicken breasts
• 1 tablespoon of olive oil
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of cumin
• ½ teaspoon of cayenne pepper (adjust to taste)
• 1 cup of shredded cheese (optional)
• 1 avocado, sliced (for topping)
• Fresh cilantro (for garnish)
• Hot sauce (optional)

Cooking Instructions:

1. Prepare the Chicken Marinade:

In a mixing bowl, combine the olive oil, paprika, garlic powder, cumin, and cayenne pepper. Mix well to form a marinade. Add the chicken breasts to the bowl, ensuring they’re fully coated in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes to 1 hour for maximum flavor.

2. Cook the Chicken:

In a skillet over medium heat, add a little more olive oil if needed, and cook the marinated chicken for about 7-10 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove from heat and let the chicken rest for a few minutes before shredding it using two forks.

3. Make the Arepa Dough:

In a large mixing bowl, combine the arepa flour and salt. Gradually add the warm water while mixing with your hands or a spoon until a soft dough forms. Knead for about 1-2 minutes until the dough is smooth and pliable. If the dough is too sticky, add a little more flour; if it’s too dry, add a touch more water.

4. Shape the Arepas:

Divide the dough into 6 equal portions. Roll each portion into a ball and then gently flatten it into a disc about ½ inch thick. Make sure the edges are smooth and even for even cooking.

5. Cook the Arepas:

Heat a non-stick skillet or griddle over medium-high heat. Place the arepas on the skillet and cook for about 5-7 minutes on each side until they’re golden brown and slightly crispy on the outside. For a fluffier texture, you can also bake them in a preheated oven at 400°F for 10-15 minutes after pan-frying.

6. Assemble the Arepas:

Once the arepas are cooked, carefully slice each one open to create a pocket. Stuff each arepa with the shredded spicy chicken, adding cheese if desired. Top with avocado slices and fresh cilantro, and drizzle with hot sauce for an extra kick.

Extra Tips:

When making arepas, be sure not to overwork the dough as this can lead to tough arepas. The key is to mix just until combined. You can experiment with different fillings based on your preferences; black beans, corn, or even different proteins can be delicious alternatives to the spicy chicken. If you have leftovers, the arepas can be reheated in a skillet or oven for a quick meal the next day!

Black Bean and Avocado Arepa

Arepas are a versatile and delicious staple food from Venezuela and Colombia, typically made from ground maize dough. They can be grilled, baked, or fried, and are often stuffed with a variety of fillings. One of the most delightful combinations is the Black Bean and Avocado Arepa, which isn’t only satisfying but also packed with nutrients. The creaminess of the avocado complements the hearty black beans, creating a well-balanced dish that can be enjoyed at any time of the day.

Making Black Bean and Avocado Arepas is simple and straightforward, making it a perfect choice for a family meal or a gathering with friends. The combination of flavors and textures is sure to please everyone at the table. Whether you’re new to cooking or a seasoned chef, this recipe will guide you to create a mouthwatering dish that’s bound to impress.

Ingredients (Serves 4-6):

• 2 cups pre-cooked arepa flour (masarepa)
• 1 ½ cups warm water
• 1 teaspoon salt
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)
• Feta cheese or crumbled queso fresco (optional)

Cooking Instructions:

1. Prepare the Arepa Dough: In a mixing bowl, combine the pre-cooked arepa flour and salt. Gradually add warm water, mixing with your hands or a spoon until a soft dough forms. Let it rest for about 5-10 minutes to allow the flour to fully absorb the water.
2. Shape the Arepas: Divide the dough into 6 equal portions and roll each portion into a ball. Flatten each ball into a disc about ½ inch thick. Confirm the edges are smooth and even to prevent cracking during cooking.
3. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat and add a little olive oil. Once hot, place the arepas in the skillet. Cook for about 5-7 minutes on each side until they develop a golden-brown crust. You can also finish cooking them in a preheated oven at 350°F (175°C) for an additional 10 minutes for a fluffier texture.
4. Prepare the Filling: In a mixing bowl, combine the black beans, diced avocado, red onion, lime juice, cumin, and black pepper. Gently mix until well combined, taking care not to mash the avocado too much.
5. Assemble the Arepas: Once the arepas are cooked, remove them from the skillet and let them cool slightly. Carefully slice each arepa in half, creating a pocket. Spoon the black bean and avocado mixture into each pocket, filling generously.
6. Garnish and Serve: If desired, sprinkle fresh cilantro and feta cheese or crumbled queso fresco on top of the filling for added flavor. Serve immediately while warm.

Extra Tips:

For an added layer of flavor, consider grilling the arepas instead of pan-frying them for a smoky taste. You can also experiment with different fillings such as grilled chicken, cheese, or sautéed veggies to personalize your arepa experience.

If you’re short on time, prepare the filling ahead of time and store it in the refrigerator for up to a day before assembling the arepas. Enjoy your culinary adventure with these delicious Black Bean and Avocado Arepas!

Pulled Pork Arepa With Slaw

Pulled Pork Arepa With Slaw is a delicious and hearty dish that brings together the rich flavors of tender, slow-cooked pulled pork and the crunchiness of fresh slaw, all nestled in a warm, soft arepa. This Venezuelan staple isn’t only versatile but also perfect for gatherings, making it an ideal choice for family dinners or casual get-togethers with friends.

The combination of savory pork and zesty slaw creates an irresistible contrast that will delight your taste buds and leave everyone asking for seconds.

Making Pulled Pork Arepa With Slaw involves a few steps, but the process is straightforward and yields magnificent results. The key to achieving succulent pulled pork is in the slow cooking, allowing the flavors to meld and the meat to become tender enough to shred easily. The slaw adds a revitalizing touch, balancing the richness of the pork.

Serve these stuffed arepas as a main course, and watch how they become the star of your meal.

Ingredients (Serves 4-6):

• 2 lbs pork shoulder or pork butt
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 arepas (store-bought or homemade)
• 2 cups coleslaw mix (cabbage, carrots, etc.)
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Pork: Start by seasoning the pork shoulder with smoked paprika, brown sugar, cumin, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. This step locks in the flavors and juices of the meat.
2. Slow Cook the Pork: Transfer the seared pork to a slow cooker. Add the chopped onion, minced garlic, and chicken broth to the slow cooker. Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork. If you don’t have a slow cooker, you can also use a Dutch oven and cook the pork in the oven at 300°F for 3-4 hours.
3. Shred the Pork: Once the pork is cooked, remove it from the slow cooker and let it rest for a few minutes. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker to mix with the juices, keeping it moist and flavorful.
4. Make the Slaw: In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, Dijon mustard, and salt and pepper. Toss until everything is well coated. This slaw will add a tangy crunch that complements the pulled pork perfectly.
5. Prepare the Arepas: If you’re making homemade arepas, prepare them according to your preferred recipe or package instructions. Cook them on a hot griddle or skillet until golden brown on both sides. If using store-bought arepas, heat them according to the package instructions.
6. Assemble the Dish: To serve, slice the cooked arepas open and fill each with a generous portion of pulled pork. Top with a scoop of slaw, adding as much as you like. Close the arepas and serve immediately while warm.

Extra Tips:

When making Pulled Pork Arepa With Slaw, consider marinating the pork overnight with the spices for deeper flavor infusion. If you want to add a little heat, consider incorporating sliced jalapeños or a drizzle of hot sauce into the slaw.

Additionally, you can experiment with different types of slaw, such as adding fruits like pineapple or apple for a sweet twist. Finally, if you’re short on time, using store-bought pulled pork can save you some effort while still providing a delicious meal. Enjoy your culinary adventure with this flavorful dish!

Shrimp and Garlic Arepa

Shrimp and Garlic Arepas Rellenas are a delightful Venezuelan dish that combines the sweet, succulent taste of shrimp with the aromatic essence of garlic, all encased in a crispy and fluffy arepa. Arepas are made from ground corn dough and can be filled with various ingredients, making them versatile and popular throughout Latin America. This dish is perfect for a family meal or a casual gathering with friends, providing a tasty experience that’s both filling and satisfying.

To create the Shrimp and Garlic Arepa, you’ll first prepare the arepas, which serve as the outer layer. The filling will consist of tender shrimp sautéed with garlic and a blend of spices that enhance the natural flavors of the seafood. With a preparation time of about 30 minutes and cooking time of another 20 minutes, you can have this delightful meal ready in under an hour. Serve these arepas with a side of avocado or a fresh green salad for a complete dining experience.

Ingredients (Serves 4-6)

• 2 cups of pre-cooked cornmeal (masarepa)
• 2 ½ cups of warm water
• 1 teaspoon of salt
• 1 pound of shrimp, peeled and deveined
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of lemon juice
• ½ cup of chopped fresh cilantro
• 1 cup of shredded cheese (optional)

Cooking Instructions

1. Prepare the Arepa Dough: In a large bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water, mixing with your hands until a soft dough forms. Let the dough rest for about 5 minutes so it can hydrate fully.
2. Shape the Arepas: Divide the dough into 6 equal portions and shape each portion into a ball, then flatten them gently into discs about ½ inch thick. Make sure the edges are smooth to prevent cracking during cooking.
3. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil. Cook the arepas for about 5-7 minutes on each side or until they develop a golden crust. They should be cooked through but still soft in the center. Remove from the heat and let them cool slightly.
4. Prepare the Shrimp Filling: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the shrimp, paprika, cumin, and lemon juice. Cook for 3-5 minutes until the shrimp turn pink and opaque. Stir in the chopped cilantro and remove from heat.
5. Assemble the Arepas: Carefully slice each arepa in half, creating a pocket. Spoon the shrimp mixture into each arepa, adding cheese if desired. Press the edges gently to seal them.
6. Final Cooking: Return the stuffed arepas to the skillet and cook for an additional 2-3 minutes on each side, allowing the cheese to melt and the arepas to crisp up further.

Extra Tips

When making Shrimp and Garlic Arepas, feel free to customize the filling according to your taste. You can add diced vegetables or switch up the spices to suit your preference. For an extra layer of flavor, consider marinating the shrimp in the spices and lemon juice prior to cooking.

Additionally, if you have leftover filling, it can be used in tacos or served over rice for a different meal. Enjoy your cooking!

Caprese Arepa With Pesto

Caprese Arepa with Pesto is a delightful twist on the traditional Venezuelan arepa, infusing it with the classic Italian flavors of the Caprese salad. This dish combines fresh mozzarella, ripe tomatoes, and fragrant basil, all tucked into a warm, cornmeal arepa. The addition of pesto brings a vibrant burst of flavor, making this dish perfect for a light lunch or a hearty snack.

With its beautiful presentation and satisfying taste, the Caprese Arepa is bound to impress your family and friends.

Making Caprese Arepas is relatively straightforward, requiring a few simple ingredients and techniques. The cornmeal dough is easy to work with and can be shaped into discs, which are then grilled or baked until golden brown. Once cooked, the arepas are filled with fresh ingredients that provide a revitalizing contrast to the warm, crispy exterior. This recipe serves 4-6 people, making it an ideal dish for gatherings or a cozy dinner at home.

Ingredients:

• 2 cups precooked cornmeal (arepa flour)
• 2 ½ cups warm water
• 1 tsp salt
• 1 cup fresh mozzarella, sliced
• 1 large tomato, sliced
• 1 cup fresh basil leaves
• ½ cup pesto (store-bought or homemade)
• Olive oil, for cooking
• Balsamic glaze (optional, for drizzling)

Cooking Instructions:

1. Prepare the Arepa Dough: In a large mixing bowl, combine the precooked cornmeal and salt. Gradually add the warm water, mixing with your hands until a soft dough forms. Let it rest for 5-10 minutes, allowing the dough to hydrate fully.
2. Shape the Arepas: Divide the dough into 4-6 equal portions, depending on the size you prefer. Roll each portion into a ball, then flatten it gently to form a disc about ½ inch thick. Make sure the edges are smooth to prevent cracking during cooking.
3. Cook the Arepas: Heat a skillet or griddle over medium heat and add a drizzle of olive oil. Once hot, add the arepas to the skillet. Cook for about 5-7 minutes on each side, until they’re golden brown and slightly crispy. You can also bake them in a preheated oven at 375°F (190°C) for about 20 minutes, flipping halfway through.
4. Assemble the Arepas: Once the arepas are cooked, remove them from the heat and let them cool for a couple of minutes. Slice each arepa in half horizontally, creating a pocket. Spread a layer of pesto on the inside of each half.
5. Fill the Arepas: Layer the sliced mozzarella and tomatoes inside the arepa pockets, followed by a generous handful of fresh basil leaves. If desired, drizzle with balsamic glaze for added flavor.
6. Serve: Serve the Caprese Arepas warm, garnished with additional basil or a sprinkle of salt if desired. Enjoy them as a delicious meal or snack!

Extra Tips:

When making Caprese Arepas, verify that your arepa dough isn’t too dry; it should be soft and pliable. If it feels crumbly, add a little more water.

For added flavor, try incorporating herbs or spices into the dough, such as oregano or garlic powder. If you want to make the dish more filling, consider adding grilled chicken or avocado as additional fillings.

Finally, these arepas can be prepared in advance and reheated, making them a convenient option for busy days.

Egg and Chorizo Arepa

Egg and Chorizo Arepas are a delightful twist on the classic Venezuelan dish, perfect for breakfast, brunch, or a hearty snack. These stuffed arepas feature a delicious filling of scrambled eggs and spicy chorizo, all encased in a golden, crispy cornmeal shell. The combination of creamy, fluffy eggs and the robust flavor of chorizo makes this dish irresistible to both adults and kids alike.

Not only are they delicious, but they’re also fairly easy to prepare, making them a great option for busy mornings or casual family dinners.

To make Egg and Chorizo Arepas, you’ll start by preparing the dough for the arepas, which is made from precooked cornmeal. While the arepas are cooking, you can whip up a quick scramble of eggs and chorizo. Once everything is ready, simply slice the arepas open and stuff them with the savory filling. Serve them warm, and watch them disappear as everyone digs in!

Ingredients (Serves 4-6)

• 2 cups precooked cornmeal (masarepa)
• 2 ½ cups warm water
• 1 teaspoon salt
• 1 tablespoon vegetable oil (for cooking)
• 4 large eggs
• 8 ounces chorizo sausage, casings removed and crumbled
• ½ cup shredded cheese (optional)
• Fresh cilantro or avocado (for garnish, optional)

Cooking Instructions

1. Prepare the Arepa Dough: In a large bowl, combine the precooked cornmeal and salt. Gradually add the warm water while mixing with your hands until you have a smooth, pliable dough. If it feels too sticky, add a bit more cornmeal; if it’s too dry, add a little more water. Let the dough rest for about 5-10 minutes.
2. Shape the Arepas: Divide the dough into 6-8 equal portions and roll each portion into a ball. Flatten each ball into a disc about ½ inch thick. The edges should be smooth and even.
3. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat and add the vegetable oil. Place the arepas in the hot skillet (you may need to work in batches) and cook for about 5-7 minutes on each side, or until they’re golden brown and slightly crispy. Remove from heat and keep warm.
4. Cook the Chorizo: In the same skillet, add the crumbled chorizo. Cook over medium heat for about 5-6 minutes, stirring occasionally, until the chorizo is fully cooked and crispy. Drain any excess fat if necessary.
5. Scramble the Eggs: In a bowl, whisk the eggs until well beaten. Pour the eggs into the skillet with the cooked chorizo. Stir gently and cook until the eggs are just set, about 2-3 minutes. If using cheese, sprinkle it in during the last minute of cooking to melt.
6. Assemble the Arepas: Carefully slice each arepa in half, creating a pocket. Spoon the egg and chorizo mixture into each arepa, filling generously.
7. Serve: Plate the stuffed arepas and garnish with fresh cilantro or avocado if desired. Serve warm and enjoy!

Extra Tips

For an extra layer of flavor, consider adding sautéed onions or bell peppers to the chorizo while it cooks. If you prefer a milder version, you can substitute the chorizo with cooked bacon or sausage.

Additionally, feel free to experiment with different types of cheese or even add hot sauce for a spicy kick. These arepas are versatile and can be customized to suit your taste!

Mediterranean Arepa With Hummus

Arepas are a versatile dish that can be filled with a variety of ingredients, making them a favorite in many cuisines. The Mediterranean Arepa with Hummus is a delightful twist on the traditional Venezuelan arepa, merging the rich flavors of the Mediterranean with the hearty goodness of cornmeal. This dish isn’t only simple to prepare but also offers a unique blend of textures and tastes that will satisfy your palate.

Filled with creamy hummus, fresh vegetables, and zesty herbs, these arepas are perfect for a light lunch, dinner, or as an appetizer for gatherings.

In this recipe, we’ll guide you through creating the perfect Mediterranean arepas that will serve 4-6 people. With a crispy exterior and a soft, warm interior, these stuffed arepas will be a hit with family and friends. Whether you’re looking for a vegetarian option or simply want to explore new flavors, this dish is sure to impress.

Ingredients (Serves 4-6):

• 2 cups of pre-cooked cornmeal (masarepa)
• 2 ½ cups of warm water
• 1 teaspoon of salt
• 1 tablespoon of olive oil
• 1 cup of hummus (store-bought or homemade)
• 1 cup of diced cucumber
• 1 cup of cherry tomatoes, halved
• 1 cup of diced bell pepper (red or yellow)
• ½ cup of crumbled feta cheese
• ¼ cup of chopped fresh parsley
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• Optional: pitted olives for garnish

Cooking Instructions:

1. Prepare the Arepa Dough: In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water while mixing with your hands or a spoon. Once the mixture is combined, knead it for a few minutes until you achieve a smooth, pliable dough.

If the dough feels too dry, add a small amount of water; if too wet, sprinkle in a little more cornmeal.

2. Shape the Arepas: Divide the dough into equal portions, about the size of a golf ball. Roll each portion into a ball and then flatten it into a disk about ½ inch thick. Make sure the edges are smooth and even to avoid cracking during cooking.

3. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat and add olive oil. Once heated, place the arepas in the skillet. Cook for approximately 5-7 minutes on each side until they develop a golden-brown crust.

You can also finish them in the oven at 400°F for an additional 10 minutes to confirm they’re cooked through.

4. Prepare the Filling: While the arepas are cooking, Prepare the Filling. In a medium bowl, combine the diced cucumber, cherry tomatoes, diced bell pepper, crumbled feta, parsley, lemon juice, salt, and pepper. Mix well to combine all the flavors.

5. Assemble the Arepas: Once the arepas are cooked, remove them from the skillet and let them cool slightly. Carefully slice each arepa in half, making sure not to cut all the way through. Spread a generous amount of hummus inside each arepa and then fill them with the vegetable and feta mixture.

6. Serve: Arrange the stuffed arepas on a platter. Garnish with olives if desired and serve warm. Enjoy your Mediterranean Arepa with Hummus!

Extra Tips:

For an extra layer of flavor, feel free to experiment with different types of hummus such as roasted red pepper or garlic. You can also add other Mediterranean ingredients like artichokes, sun-dried tomatoes, or spinach for more variety.

If you prefer a crunchier texture, consider grilling the arepas instead of pan-frying them. Finally, these arepas can be made ahead of time and reheated in the oven for quick serving, making them a convenient option for meal prep or entertaining.

Sweet Plantain and Cheese Arepa

Sweet Plantain and Cheese Arepa is a delightful fusion of flavors, combining the natural sweetness of ripe plantains with the creamy, savory taste of cheese, all wrapped in a warm, fluffy cornmeal arepa. This dish isn’t only a treat for your taste buds but also a great way to experience traditional Venezuelan and Colombian cuisine.

Whether enjoyed for breakfast, lunch, or dinner, these stuffed arepas make for a satisfying meal that can easily be shared with family and friends.

To create the perfect Sweet Plantain and Cheese Arepa, it’s important to select ripe plantains that are yellow with dark spots, as they’ll be sweeter and more flavorful. The combination of textures from the crispy exterior of the arepa and the melt-in-your-mouth cheese paired with sweet plantains will surely please everyone at the table.

This recipe serves 4-6 people, making it ideal for a small gathering or a cozy family meal.

Ingredients:

• 2 ripe sweet plantains
• 2 cups arepa flour (masa arepa)
• 2 cups warm water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup shredded cheese (such as mozzarella or queso blanco)
• Oil for frying (vegetable or canola)
• Optional: fresh cilantro or sour cream for garnish

Cooking Instructions:

1. Prepare the Plantains: Start by peeling the ripe plantains and slicing them into 1-inch pieces. Heat a skillet over medium heat and add a little oil. Once hot, add the plantain pieces and fry them until they’re golden brown and soft, about 4-5 minutes on each side.

Remove from the skillet and let them cool slightly before mashing them in a bowl.

2. Make the Arepa Dough: In a large mixing bowl, combine the arepa flour, warm water, salt, and sugar. Mix the ingredients together with your hands until a smooth, pliable dough forms.

If the dough feels too dry, add a little more water; if it’s too sticky, sprinkle in a bit more flour.

3. Assemble the Arepas: Divide the dough into equal portions, about the size of a golf ball. Flatten each ball into a disc, about ½ inch thick. In the center of each disc, place a spoonful of the mashed sweet plantains and a generous amount of shredded cheese.

Carefully fold the edges of the disc over the filling, pinching to seal it completely. Gently flatten the arepa back into a disc shape.

4. Cook the Arepas: In a skillet or frying pan, heat enough oil over medium heat to cover the bottom. Once the oil is hot, carefully place the stuffed arepas into the pan.

Cook for about 4-5 minutes on each side, or until they’re golden brown and crispy. You can also bake them in the oven at 375°F (190°C) for 15-20 minutes for a healthier option, flipping halfway through.

5. Serve: Once cooked, remove the arepas from the skillet and place them on a paper towel to drain any excess oil. Serve warm, garnished with fresh cilantro or a dollop of sour cream if desired.

Extra Tips: For added flavor, consider mixing some spices into the plantain mash, such as cumin or paprika. You can also experiment with different types of cheese to find your favorite combination.

If you have leftover arepas, they can be stored in the refrigerator and reheated in a skillet for a quick snack or meal. Enjoy your Sweet Plantain and Cheese Arepas fresh and hot for the best experience!

Nutella and Banana Arepa

Nutella and Banana Arepas are a delightful twist on traditional Venezuelan arepas, offering a sweet and indulgent treat that’s perfect for breakfast, dessert, or a snack. The combination of creamy Nutella and fresh bananas encased in a warm, fluffy cornmeal pocket creates a satisfying flavor explosion.

These arepas aren’t only easy to prepare but also customizable, allowing you to add your favorite toppings or fillings for an extra touch of sweetness. Making Nutella and Banana Arepas is a fun and interactive cooking experience, perfect for family gatherings or casual get-togethers with friends.

Children and adults alike will enjoy the process of filling and assembling these treats. The simplicity of the ingredients means you can whip them up quickly, making them an excellent choice for any occasion. So gather your ingredients and get ready to enjoy a deliciously sweet treat!

Ingredients (Serves 4-6)

• 2 cups of arepa flour (masarepa)
• 2 cups of warm water
• 1 teaspoon of salt
• 1 tablespoon of vegetable oil (for cooking)
• 1 cup of Nutella
• 2 ripe bananas, sliced
• Optional: powdered sugar, for dusting

Cooking Instructions

1. Prepare the Arepa Dough: In a large mixing bowl, combine the arepa flour and salt. Gradually add the warm water while mixing with your hands or a spoon until a smooth dough forms. The dough should be moist but not sticky.

Let it rest for about 5-10 minutes to hydrate.

2. Shape the Arepas: Divide the dough into 6 equal portions and shape each into a ball. Then flatten each ball into a disc about ½ inch thick. Verify the edges are smooth and not cracked, as this will help keep the filling inside during cooking.

3. Cook the Arepas: Heat a skillet or griddle over medium heat and add the vegetable oil. Once hot, place the arepas on the skillet. Cook for about 5-7 minutes on each side, or until they develop a golden-brown crust.

They should sound hollow when tapped. You can also bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes for a softer texture.

4. Fill the Arepas: Once cooked, remove the arepas from the skillet and let them cool slightly. Carefully slice each arepa in half, creating a pocket. Spread a generous amount of Nutella inside the pocket and add banana slices.

5. Serve and Enjoy: Close the arepas gently and serve warm. If desired, sprinkle with powdered sugar for added sweetness before serving.

Extra Tips

When making Nutella and Banana Arepas, feel free to experiment with other fillings or toppings like strawberries, berries, or even a drizzle of honey or maple syrup for an extra kick of flavor.

Confirm that the bananas are ripe for the best sweetness and creaminess. Additionally, you can prepare the arepas ahead of time and reheat them before serving for a quick and delicious treat. Enjoy your culinary adventure with this fun and tasty recipe!

Savory Vegetable Arepa

Arepas are a traditional dish from Venezuela and Colombia, made from ground corn dough that can be grilled, baked, or fried. Stuffed Arepas Rellenas are a delightful variation that allows for endless creativity regarding fillings. In this recipe, we’ll focus on a savory vegetable filling that offers an explosion of flavors, textures, and nutrients, making it a perfect choice for vegetarians and anyone looking to incorporate more vegetables into their diet.

The combination of sautéed vegetables and spices creates a hearty and satisfying meal that can be enjoyed at any time of the day. Making savory vegetable arepas isn’t only fun but also a fantastic way to utilize leftover vegetables or whatever is in season. The dough is simple to prepare and can be made in advance, allowing you to whip up a delicious meal in no time.

Pair these arepas with your favorite sauces or dips for added flavor, and you have a dish that’s both comforting and nourishing. Let’s get started!

Ingredients (Serves 4-6):

• 2 cups of precooked cornmeal (arepa flour)
• 2 ½ cups of warm water
• 1 teaspoon of salt
• 1 tablespoon of olive oil
• 1 medium onion, diced
• 1 bell pepper (any color), diced
• 1 zucchini, diced
• 1 cup of corn kernels (fresh or frozen)
• 1 cup of spinach, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• Optional: cheese for stuffing and serving (e.g., mozzarella or queso fresco)

Cooking Instructions:

1. Prepare the Arepa Dough: In a large bowl, combine the precooked cornmeal, warm water, and salt. Mix thoroughly with your hands until the dough comes together and is soft but not sticky. Allow the dough to rest for about 5-10 minutes to hydrate fully.

2. Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and bell pepper, sautéing for about 3-4 minutes until they begin to soften.

Then, add the zucchini, corn, and garlic. Continue to cook for another 3-4 minutes until the zucchini is tender. Finally, stir in the chopped spinach, cumin, paprika, salt, and pepper. Cook for an additional 1-2 minutes, then remove from heat and set aside.

3. Shape the Arepas: Divide the rested dough into 6 equal portions. Roll each portion into a ball and then flatten it into a disc about ½ inch thick. Use your thumb to create a small pocket in the center of each disc for the filling.

4. Stuff the Arepas: Take a portion of the sautéed vegetable mixture and spoon it into the pocket of each flattened arepa. If using cheese, add a small amount on top of the vegetables. Gently fold the edges of the arepa over the filling to seal it, then flatten it slightly to ensure it holds its shape.

5. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat. Cook the stuffed arepas for about 5-7 minutes on each side, or until they’re golden brown and crispy on the outside.

You can also bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes for a healthier option.

6. Serve: Allow the arepas to cool slightly before serving. They can be enjoyed on their own or with your favorite dipping sauce, such as avocado sauce, salsa, or a dollop of sour cream.

Extra Tips:

When making savory vegetable arepas, feel free to customize the filling based on your preferences or what you have on hand. You can add other vegetables such as mushrooms, carrots, or kale, or even incorporate beans for added protein.

Additionally, for a crispy texture, consider pan-frying the arepas in a bit of oil on high heat for the last few minutes of cooking. Remember to keep the cooked arepas warm in a towel while you finish the batch, guaranteeing they stay soft and delicious until it’s time to serve!