Queso and Pepper Arepas with Kale Salad and Chimichurri
Bring a taste of authentic Venezuelan cuisine into your home with these delicious queso and pepper arepas served with kale salad and chumichurri sauce!
Yield: 3 servings
  • 1 lime, zested and quartered
  • 1 bunch lacinato kale
  • 1 red bell pepper
  • 1 poblano pepper
  • 4 oz queso para freir
  • 2 cloves garlic
  • 1 avocado
  • 2 tbsp sliced almonds
  • 1 avocado
  • 1 bunch cilantro
  • 1 bunch parsley
  • olive oil
  • salt and black pepper, to taste
  • 1½ cups masarepa
  • 1 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  1. Prepare the ingredients: Heat oven to 400F. Wash and dry the fresh produce. Remove and discard the stems from the kale. Thinly slice the kale leaves. Set aside. Remove and discard the stems, ribs, and seeds of the bell pepper and poblano pepper; cut into large pieces. Slice the queso into 6 planks. Peel and mince the garlic; use a zester to turn it into a paste. Roughly chop the almonds. Pit, peel, and thinly slice the avocado top with the juice of 2 lime wedges. Mince the parsley and cilantro leaves and stems; place in a bowl and drizzle with olive oil.
  2. Make the dough and form the arepas: In a large bowl, combine the masarepa, lime zest, 1½ cups of lukewarm water, and 1 tsp of olive oil. Season with salt and black pepper; stir to form a stiff dough. Transfer to to a clean, dry work surface. Using your hands, knead the dough for 20 to 30 seconds or until smooth. Form into 6 equal-sized balls. Flatten the balls with the palm of your hand to create ½-inch thick discs.
  3. Brown and bake the arepas: In a large nonstick pan, heat 2 tsp of olive oil on medium-high until hot. Add the arepas. Cook 3-4 minutes per side, or until lightly browned. Transfer to a parchment-lined baking sheet. Bake 13-15 minutes, or until cooked through. Remove from the oven.
  4. Cook the peppers and queso: Meanwhile, wipe out the pan used to brown the arepas. Add 2 tsp of olive oil. Heat on medium-high until hot. Add the peppers; season with salt and pepper. Cook, turning occasionally, 2-3 minutes, or until softened. Add the queso. Cook 1-3 minutes per side, or until browned. Remove from heat and set aside.
  5. Make the dressing and salad: While the arepas bake, in a bowl combine the kale, mayonnaise, half the garlic paste, the juice of the remaining lime wedges, and a drizzle of olive oil. Massage to combine. Season with salt and pepper to taste. Toss in the avocado and almonds.
  6. Make the chimichurri and plate: In a bowl, combine the dressed parsley and cilantro, vinegar, remaining garlic paste, and 2 tbsp of olive oil. Season with salt and pepper to taste. Halve the baked arepas horizontally. Spread a thin layer of the chimichurri onto the cut sides. Divide the cooked peppers and queso between the arepa bottoms. Top with a spoonful of chimichurri and the arepa tops. Serve with the salad and any remaining chimichurri on the side.
Recipe from Blue Apron
Nutrition Information
Serving size: ⅓ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/10/queso-and-pepper-arepas-with-kale-salad-and-chimichurri.html