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In a large bowl, combine corn flour and 1 teaspoon salt. Stir in hot water and melted butter. Stir in cheese. Cover and let stand for 15 minutes. (The dough should shape easily without cracking or sticking to your hands. Add additional corn flour or hot water if needed to adjust consistency.)
Shape dough into 12 balls (use about 1/4 cup dough for each ball). Flatten balls into 2-1/2-inch rounds.
Heat oil in an extra-large skillet over medium heat. Add dough rounds; cook for 6 to 7 minutes or until golden brown, turning once. Remove and drain on paper towels. When cool enough to handle, split each arepa in half horizontally, cutting to but not through the other side.
In a medium bowl, combine chicken, avocado, mayonnaise, green onions and hot sauce to taste. Season to taste with salt and black pepper. Fill arepas with chicken mixture.