Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Arepas are corn cakes popular in Latin American countries. Look for arepa flour in the international food section of large supermarkets or in an ethnic market. Don't substitute masa harina or cornmeal for the arepa flour, which is precooked. Store the flour in an airtight container in your freezer to extend its shelf life.

Recipe by Cooking Light November 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 2 filled arepas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

282 calories; fat 10.4g; saturated fat 3g; mono fat 3.3g; poly fat 2.3g; protein 20.8g; carbohydrates 26.5g; fiber 4.8g; cholesterol 42mg; iron 3mg; sodium 547mg; calcium 162mg.
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