Arepas Stuffed with Chiles, Chorizo and Corn

Name: Arepas Stuffed with Chiles, Chorizo and Corn
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps melted butter; 2 Tbsps canola oil; 2 teaspoons canola oil; 1 ear corn, husked; 10 servings Chopped fresh cilantro, for garnish; 113 grams goat cheese, at room temperature; 10 servings Lime wedges, for garnish; 285 grams masa harina flour; 2 Tbsps grated Parmesan; 3 poblano peppers; 227 grams links Mexican pork chorizo (about , finely diced; 1 teaspoon salt; 3 scallions

The recipe Arepas Stuffed with Chiles, Chorizo and Corn can be made in about 1 hour and 10 minutes. One portion of this dish contains around 10g of protein, 15g of fat, and a total of 266 calories. For $1.09 per serving, you get a side dish that serves 10. A mixture of butter, cilantro, lime wedges, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. Users who liked this recipe also liked Scrambled Egg-Stuffed Poblano Chiles With Spicy Cheese Sauce, Slow Cooker Poblano Corn Chowder with Chicken and Chorizo, and Chorizo and Beef Quinoa Stuffed Pepper.

Instructions

For the filling: Preheat a grill to medium-high heat.

Equipment you will use

Grill

In a bowl, toss the poblano peppers with the canola oil.

Ingredients you will need

Poblano Pepper

Canola Oil

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Bowl

Place on the grill along with the scallions and corn and cook, turning occasionally, until the vegetables are nicely charred.

Ingredients you will need

Vegetable

Green Onions

Corn

Equipment you will use

Grill

Immediately place the peppers in a bowl, cover with plastic wrap and let sit for 10 minutes to sweat and soften. Chop the charred scallions and put them into a large bowl.

Ingredients you will need

Green Onions

Peppers

Wrap

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Plastic Wrap

Bowl

Cut the corn kernels off the ear and add to the bowl. Peel the skins off the peppers, finely chop and then add them to the corn and scallions. Stir in the goat cheese and Parmesan.

Ingredients you will need

Corn

Goat Cheese

Green Onions

Parmesan

Peppers

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Bowl

Heat a large saute pan on the grill, add the chorizo and cook until the oils are released and the chorizo is slightly browned, 3 to 4 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Grill

Frying Pan

Add the chorizo to the poblano-cheese mixture and gently fold together. Set aside until ready to use.

Ingredients you will need

Chorizo

Poblano Pepper

Cheese

Combine the masa flour and salt in a large bowl.

Ingredients you will need

Masa Harina

Salt

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Bowl

Pour in 2 1/2 cups hot water and, using a wooden spoon, stir to combine.

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Water

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Wooden Spoon

Add in the melted butter, cover with plastic wrap and let rest for 10 minutes.

Ingredients you will need

Butter

Wrap

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Plastic Wrap

Divide the dough into 12 small balls.

Ingredients you will need

Dough

Place each ball in between two pieces of plastic wrap and flatten using a heavy-bottomed skillet or tortilla press to about 3 1/2 inches in diameter and 1/4 inch thick.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Heat the canola oil in a cast-iron skillet over medium heat. Fry the arepas until lightly browned--they should have a nice crust on the outside but still be soft inside--about 5 minutes per side.

Ingredients you will need

Canola Oil

Crust