Queso & Pepper Arepas

with Kale-Avocado Salad and Chimichurri

4 oz. Queso Para Freír 1 ½ cups Masarepa 2 cloves garlic 1 avocado 1 bunch Lacinato kale 1 lime 1 poblano pepper 1 red bell pepper 1 bunch cilantro 1 bunch parsley 2 tablespoons sliced almonds 1 tablespoon mayonnaise 1 tablespoon white wine vinegar

Preheat the oven to 400°F. Wash and dry the fresh produce. Using a peeler, remove the lime rind, avoiding the white pith; mince to get 2 teaspoons of zest. Quarter the lime. Remove and discard the kale stems; thinly slice the leaves. Remove and discard the stems, ribs and seeds of the bell and poblano peppers; cut into large pieces. Slice the queso into 6 planks. Peel and mince the garlic; using the side of your knife, smash until it resembles a paste (or use a zester). 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.

In a large bowl, combine the masarepa, lime zest, 1 ½ cups of lukewarm water and 1 teaspoon of olive oil. Season with salt and pepper; stir to form a stiff dough. Transfer to a clean, dry work surface. Using your hands, knead the dough for 20-30 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.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the formed arepas. Cook 3-4 minutes per side, or until lightly browned. Transfer to an oiled sheet pan. Bake 13-15 minutes, or until cooked through. (To test the doneness of your arepas, cut a small slit into their centers. The insides should be moist, but not gooey.) Remove from the oven.

While the arepas bake, wipe out the pan used to brown the arepas. Add 2 teaspoons of olive oil; heat on medium-high until hot. Add the bell and poblano peppers; season with salt and pepper. Cook, stirring 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 in a warm place.

While the arepas continue to bake, to make the dressing, in a small bowl, combine the mayonnaise, half the garlic paste, the juice of the remaining lime wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. In a medium bowl, combine the kale, avocado and almonds. Add as much of the dressing as preferred (there may be extra); toss to coat and season with salt and pepper to taste.

In a bowl, combine the dressed parsley and cilantro, vinegar, remaining garlic paste and 2 tablespoons 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.