Ingredients
- 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
Instructions
- Avo Arepa Verde Directions:
- 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:
- In a medium bowl, gently knead avocado, cornmeal, water and salt together until a loose dough forms.
- Cover the bowl with plastic wrap and let the dough rest at least 10 minutes.
- Portion into 4-oz dough balls. Keep covered until ready to cook.
- 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.
- Cook each arepa about 5 to 6 minutes on each side until they're both golden brown and crispy.
- Use these immediately.
- Avo-Verde Chicken Salad Directions:
- 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.
- 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!
