SPICY CHICKEN AREPAS

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR 10 MINUTES

Filling

2 tbsp vegetable oil 1/2 onion, thinly sliced 2 cloves garlic, chopped 1 tsp ground cumin 1 cup shredded cooked chicken

(from store-bought rotisserie or homemade roast chicken)

1/2 220 g can chipotle pepper sauce (such as La Costeña) 1/4 cup chicken broth 1/4 cup canned black beans, drained and rinsed 1/4 cup frozen corn kernels Dough 1 tsp salt 2 cups precooked white cornmeal (such as Doñarepa or PAN)

1/2 cup shredded Havarti with jalapeño cheese (or Monterey Jack) 2 tbsp vegetable oil, divided

Filling In skillet, heat oil over medium heat. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic and cumin; cook, stirring often, for 2 minutes. Stir in chicken, chipotle pepper sauce and broth; cook for 3 minutes. Stir in beans and corn. Reduce heat to low; cook, uncovered, stirring occasionally, for 10 minutes. Set aside.

Dough Pour 2 cups lukewarm water into large bowl. Stir in salt until dissolved. Gradually stir in cornmeal until smooth dough forms. Cover with cloth; let rest for 10 minutes. Assembly Preheat oven to 350°F; line large baking sheet with parchment paper.

Using hands, form dough into 24 golf ball-sized balls. Flatten into 3-inch circles. Fill 12 circles with 1 tbsp of reserved chicken Filling and 1 tbsp cheese. Top with remaining dough circles; press edges together and smooth with fingers to seal well.

In large skillet, heat 1 tbsp of the oil over medium heat. Add 6 arepas and cook, turning halfway though cooking time, until golden brown. Transfer to prepared baking sheet. Repeat with remaining oil and arepas. Bake until filling is hot and cheese is melted, about 15 minutes. Serve with pico de gallo, hot sauce and lime wedges, if desired.

PER AREPA about 412 cal, 13.5 g pro, 18 g total fat

(4.5 g sat. fat), 49.5 g carb (6 g dietary fibre, 9 g sugar), 30 mg chol, 982 mg sodium, 2.7 mg iron.