Ingredients

Recipe #164www.blueapron.com

Arepas are flatbreads made from masarepa (precooked maize flour). They’re most popular in Colombia and Venezuela, where the dish has been a part of the region’s cuisine for centuries. The word “arepa” comes from a local indigenous language and means, roughly, “cornbread.” These moist cakes with crispy crusts are traditionally sliced and stuffed. In our version, you’ll fill them with cheese and sautéed peppers and serve them with a tasty, hearty salad.

Ingredients4 Ounces Queso Para Freír2 Cloves Garlic2 Tablespoons Toasted Almonds1 Avocado1 Bunch Cilantro1 Bunch Parsley1 Bunch Lacinato Kale1 Lime 1 Poblano Pepper1 Red Bell Pepper 1½ Cups Masarepa 1 Tablespoon Mayonnaise1 Tablespoon Red Wine Vinegar

Makes 3 ServingsAbout 620 Calories Per Serving

Queso & Pepper Arepas with Kale Salad

Make the chimichurri sauce & finish:Make the kale salad:

Cook the peppers & cheese:Cook the arepas:

Make the dough & form the arepas:Prepare the ingredients:Preheat the oven to 400°F. Wash and dry the fresh produce. Slice the queso into 6 planks. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Roughly chop the almonds. Using a peeler, remove the rind of the lime, avoiding the pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel, pit and slice the avocado; top with the juice of 2 lime wedges to prevent browning. Very finely chop the parsley and cilantro and place in a small bowl; drizzle with olive oil. Cut the peppers into large pieces. Remove and discard the kale stems; thinly slice the leaves.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the formed arepas to the pan and cook 3 to 4 minutes per side, or until golden brown. Transfer the browned arepas to an oiled baking sheet. Bake 13 to 15 minutes, or until cooked through. (You can test the doneness of your arepas by cutting a small slit in the center. The insides should be moist, but not gooey.) Remove from the oven.

While the arepas continue to bake, in a small bowl, combine the mayonnaise, half the garlic paste (save the rest for the chimichurri sauce), the juice of the remaining lime wedges and a drizzle of olive oil; season with salt and pepper. In a medium bowl, combine the kale, avocado and almonds and season with salt and pepper. Add enough dressing to coat the greens (you may have extra dressing); gently toss to mix.

In a large bowl, combine the masarepa, lime zest, 1½ cups of lukewarm water and 1 teaspoon of olive oil. Season with salt and pepper; stir to form a stiff dough. On a clean, dry work surface, knead the dough for 20 to 30 seconds, or until smooth. Form into 6 equal-sized balls; flatten each ball with the palm of your hand to create ½-inch-thick discs.

While the arepas bake, wipe out the pan used to brown the arepas. Add 2 teaspoons of olive oil and heat on medium-high until hot. Add the bell and poblano peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the queso slices to the pan and cook 1 to 3 minutes per side, or until golden brown. Remove from heat and set aside in a warm place as you continue cooking.

In a small bowl, combine the chopped cilantro and parsley with the red wine vinegar, remaining garlic paste and 2 tablespoons of olive oil; season with salt and pepper to taste. Slice the baked arepas in half horizontally; spread a thin layer of chimichurri onto the cut sides. Divide the peppers and cooked cheese between the bottom halves. Top with the top halves. Divide the assembled arepas between 3 plates and serve with the salad on the side. Enjoy!

Instructions

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