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Arepas with Corn and Pulled Pork

By

Betty Crocker:

PREP TIME
15 Min
TOTAL TIME
20 Min
SERVINGS
6

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Rate this recipe 4.6/5 (7 Votes)

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

Details

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

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