- 7.5 ounces (1 1/2 cups) yellow arepa flour (such as P.A.N. or masarepa)
- 1 teaspoon salt, divided
- 2 cups hot water
- 2 tablespoons canola oil, divided
- 1 cup finely chopped onion
- 1 cup finely chopped green bell pepper
- 2 teaspoons minced seeded jalapeño pepper
- 1/2 teaspoon cumin seeds
- 2 garlic cloves, minced
- 2 cups chopped leftover cooked turkey breast
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese
- calories 282
- fat 10.4 g
- satfat 3 g
- monofat 3.3 g
- polyfat 2.3 g
- protein 20.8 g
- carbohydrate 26.5 g
- fiber 4.8 g
- cholesterol 42 mg
- iron 3 mg
- sodium 547 mg
- calcium 162 mg
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt; stir well. Add 2 cups hot water; stir until well combined and smooth. Let stand 10 minutes. Divide dough into 12 equal portions, shaping each into a ball. (Dough should be moist.) Working with 1 portion at a time, roll each portion into a 3-inch circle (about 1/2 inch thick).
Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 6 arepas to pan; cook 2 minutes on each side or until browned and crisp. Place on a baking sheet. Repeat procedure with 1 1/2 teaspoons oil and remaining arepas. Bake at 400° for 20 minutes or until arepas sound hollow when lightly tapped.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add jalapeño, cumin seeds, and garlic; cook 2 minutes, stirring occasionally. Stir in remaining 1/2 teaspoon salt, turkey, cilantro, and black pepper; cook 1 minute. Remove from heat; stir in cheese.
Remove arepas from oven; let stand 2 minutes. Cut a 3-inch pocket in the side of each arepa; spoon turkey mixture into arepas.