Cheese And Bacon Mini Arepas With Mayo And Cilantro Dressing Recipes

Steps:

• Preheat the oven to 375˚F (190˚C)
• In a large bowl, combine the warm water and salt. Stir until the salt is dissolved.
• Slowly add the arepa flour while stirring. Adjust the consistency as needed by adding more water or flour. The dough is ready when it pulls away from the sides of the bowl and doesn't stick to your fingers.
• Grab a fist-sized ball of the dough and pass it from one hand to the other to pat into an even, flattened round. Pay attention to the edges so as to not leave cracks.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the arepas, flipping once, until golden brown in color, 5-7 minutes on each side
• Transfer the arepas to the oven and cook for 15 minutes.
• Make the chicken avocado salad: In a medium bowl, combine the shredded rotisserie chicken, avocados, lime juice, onion, bell pepper, garlic, mayonnaise, cilantro, salt, and pepper. Mix well to combine.
• Cut the arepas in half and stuff with the chicken avocado salad or your favorite fillings.
• Enjoy!

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
• Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
• Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
• Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

Steps:

• In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Steps:

• Mix water and salt in large bowl. Gradually stir in cornmeal. Add cream cheese and cilantro; mix well. Let stand 5 min.
• Divide dough into 6 equal pieces; shape each into ball. Flatten each ball into 5-inch patty, rounding edge with a little water, if necessary.
• Heat griddle to medium-high heat. Add patties (arepas); cook 10 to 12 min. on each side or until golden brown on both sides. Meanwhile, cook eggs until set, stirring occasionally.
• Cut arepas horizontally in half; fill with eggs, Singles and bacon.

Steps:

• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.