Arepas with Corn and Pulled Pork

Name: Arepas with Corn and Pulled Pork
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 3 Tbsps butter, melted; 312 grams can Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained; 184 grams pouch Betty Crocker® cornbread & muffin mix; 3 Tbsps milk; 57 grams 1/2 cup shredded Monterey Jack cheese; 355 milliliters cooked pulled pork; 79 milliliters crumbled queso fresco cheese

Arepas with Corn and Pulled Pork might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 17g of protein, 17g of fat, and a total of 341 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have butter, monterey jack cheese, milk, and a few other ingredients on hand, you can make it. To use up the cornbread mix you could follow this main course with the Cornbread-Apple Cobbler as a dessert. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and milk until well blended. Stir in 1/3 cup of the corn; reserve remaining corn.

Ingredients you will need

Monterey Jack Cheese

Cornbread Mix

Butter

Corn

Milk

Equipment you will use

Bowl

To make arepas, heat 12-inch heavy skillet or electric griddle on medium-high heat. Shape cornbread mixture into small patties, about 2 inches in diameter. Cook 2 to 3 minutes on each side, turning once, until golden brown.

Ingredients you will need

Cornbread

Equipment you will use

Frying Pan

To serve, place 1 arepa on plate; top with about 1/4 cup pulled pork, 3 tablespoons reserved corn and 1 tablespoon queso fresco.

Ingredients you will need

Queso Fresco

Pulled Pork

Corn

Sprinkle with cilantro, and serve with lime wedge.

Ingredients you will need

Lime Wedge

Cilantro

Equipment

Bowl

Frying Pan

Ingredients

Servings:

3Tbsps

butter, melted 312grams

can Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained 184grams

pouch Betty Crocker® cornbread & muffin mix 3Tbsps

milk 57grams

1/2 cup shredded Monterey Jack cheese 355milliliters

cooked pulled pork 79milliliters

crumbled queso fresco cheese

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pulled Pork. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Yacochuya San Pedro De Yacochuya Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.