Venezuelan Arepas with Perico and Reina Pepiada

arepa flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often more economical.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while tuna is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Mix arepa flour, water, and salt in a bowl until a dough forms.

Divide the dough into balls and flatten them into discs.

Heat a skillet over medium heat and add butter.

Cook the arepas until golden brown on both sides, about 5-7 minutes per side.

In a separate pan, sauté onions, tomatoes, and bell peppers until soft, about 3-4 minutes.

Add beaten eggs to the pan and scramble until cooked through, about 2-3 minutes.

Prepare Reina Pepiada filling by mixing shredded chicken, mayonnaise, avocado, lime juice, and cilantro in a bowl.

Slice the cooked arepas open and fill half with Perico and the other half with Reina Pepiada filling.

Serve warm and enjoy!

Optionally, garnish with additional avocado or cilantro.

Cooking Techniques

Spice Level:

Allergens