Arepas with Corn and Pulled Pork

By jackiemo

Betty Crocker:

PREP TIME
15 Min
TOTAL TIME
20 Min
SERVINGS
6

Ingredients

• 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
• 1/2 cup shredded Monterey Jack cheese (2 oz)
• 3 tablespoons butter, melted
• 3 tablespoons milk
• 1 can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained
• 1 1/2 cups cooked pulled pork
• 1/3 cup crumbled queso fresco cheese
• Chopped fresh cilantro, if desired
• Lime wedges, if desired

Preparation

Step 1

In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and milk until well blended. Stir in 1/3 cup of the corn; reserve remaining corn.
2
To make arepas, heat 12-inch heavy skillet or electric griddle on medium-high heat. Shape cornbread mixture into small patties, about 2 inches in diameter. Cook 2 to 3 minutes on each side, turning once, until golden brown.
3
To serve, place 1 arepa on plate; top with about 1/4 cup pulled pork, 3 tablespoons reserved corn and 1 tablespoon queso fresco. Sprinkle with cilantro, and serve with lime wedge