Avo Arepa Verde

Sandwiches, Burgers and Wraps For Chefs

Avo Arepa Verde


  • Avo Arepa Verde
  • 6 ea. Avo Arepa (See Below)
  • 1 1/2 c. Avo-Verde Chicken Salad (See Below)
  • 6 T. Cilantro, Roughly Chopped
  • Avo Arepas
  • 1/2 c. Avocados From Mexico, Stage 4, Pureed
  • 2 c. White Cornmeal
  • 2 c. Water, Room Temperature
  • 1/2 t. Kosher Salt
  • Avo-Verde Chicken Salad
  • 1/2 lb Boneless Skinless Chicken Thigh, Cooked, Shredded
  • 3/4 c. Avocados From Mexico, Stage 4, Mashed
  • 2 T. Red Onion, 1/4" Dice
  • 2 T. Celery, 1/4" Dice
  • 1/4 c. Queso Fresco, Crumbled
  • 3/4 t. Kosher Salt
  • 2 t. Lime Juice, Fresh


    Avo Arepa Verde Directions:
  1. Cut open each arepa and carefully fill each with 1/4 cup of Avo-Verde Chicken Salad mixture and 1 Tbsp of chopped cilantro.
    Ave Arepas Directions:
  1. In a medium bowl, gently knead avocado, cornmeal, water and salt together until a loose dough forms.
  2. Cover the bowl with plastic wrap and let the dough rest at least 10 minutes.
  3. Portion into 4-oz dough balls. Keep covered until ready to cook.
  4. To cook, heat a dry skillet over medium heat for 3 to 4 minutes. Flatten the dough balls into 4" to 4 1/2" rounds with the palms of your hands and gently place them onto the dry skillet.
  5. Cook each arepa about 5 to 6 minutes on each side until they're both golden brown and crispy.
  6. Use these immediately.
    Avo-Verde Chicken Salad Directions:
  1. Fold chicken thighs, mashed avocados, red onion, celery, queso fresco and salt together in a small bowl until all of the ingredients are evenly combined.
  2. Store in an airtight container in the refrigerator until ready to serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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