Sweet Potato and Corn Stuffed Arepitas with Ají Dulce Chicken and Warm Guayanés Cheese Cream

Instructions

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   1. In a large bowl, combine the cooked mashed sweet potato with the pre-cooked cornmeal, sweet corn kernels, warm water, 1 teaspoon (6 g) salt, and 1 tablespoon (15 ml) vegetable oil. Knead for 2 to 3 minutes until you have a soft, moist but manageable dough. Let it rest for 5 minutes.

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   2. While the dough rests, make the filling. Heat 1 tablespoon (15 ml) vegetable oil in a large skillet over medium heat. Sauté the onion, ají dulce, garlic, and red bell pepper for 5 minutes until tender and fragrant.

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   3. Add the tomato paste, ground cumin, black pepper, and a pinch of the remaining salt. Cook for 1 minute, stirring so the tomato paste fully blends into the sofrito.

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   4. Stir in the cooked shredded chicken breast and the chicken broth or water. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the filling is moist but not watery. Add half of the chopped fresh cilantro and the lime juice. Adjust with the remaining salt and keep warm.

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   5. For the cream, place the Guayanés cheese or soft fresh cheese, milk, and butter in a small saucepan. Cook over low heat for 3 to 5 minutes, stirring constantly, until you get a warm, smooth, slightly thick cream. For a smoother texture, press the cheese with a spoon as it warms.

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   6. Divide the dough into 8 equal portions. Shape into balls and flatten into disks about 4 inches wide and 1/2 inch thick. If the dough sticks, lightly moisten your hands with water.

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   7. Heat a griddle or large skillet over medium heat and grease it with the remaining tablespoon of vegetable oil. Cook the arepitas for 4 to 5 minutes per side until golden and cooked through.

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   8. If you prefer to finish them in the oven, transfer the browned arepitas to a tray and bake at 180 °C / 350 °F for 8 minutes. This step is optional but helps them become firmer for stuffing.

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   9. Open each arepita with a side slit without cutting all the way through. Stuff with the ají dulce chicken, spoon the warm cheese cream on top, and finish with the remaining chopped fresh cilantro.

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    10. Serve immediately while hot to enjoy the soft arepita texture, juicy filling, and melty cheese cream.