Tomato, Onion and Cheese Arepas with Bad Mother Salsa

ArepaI had a great time this week cooking at the farmer’s market.  It’s fun for me to showcase the awesome products our vendors bring to the market and to talk food with the market goers.  If you didn’t make it to the market, you missed out!  Below is my recipe for areaps.  An arepa is a griddle bread made from a special type of matt at the marketcorn flour.  The possibilities are endless of what you can do with the bread after it is made.  In this recipe, I made sandwiches by stuffing the arepas with orange tomatoes from Nashville Farm, onions from Rice Family Harvest, Monty cheese from Ohio Farmers Direct, and salsa from Bad Mother Salsa.  Give it a try!

~Matt

Tomato and Cheese Arepas with Bad Mother Salsa
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1722 calories
272 g
91 g
50 g
44 g
22 g
1491 g
2779 g
17 g
1 g
24 g
Nutrition Facts
Serving Size
1491g
Amount Per Serving
Calories 1722
Calories from Fat 439
% Daily Value *
Total Fat 50g
77%
Saturated Fat 22g
110%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 19g
Cholesterol 91mg
30%
Sodium 2779mg
116%
Total Carbohydrates 272g
91%
Dietary Fiber 15g
61%
Sugars 17g
Protein 44g
Vitamin A
46%
Vitamin C
68%
Calcium
36%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Arepas
  2. 2 1/2 cups arepa flour*
  3. 1 teaspoon salt
  4. 2 3/4 cups hot water
  5. 2 tablespoons melted butter
  6. Vegetable oil
  7. Tomatoes, sliced
  8. 1 onion, thinly sliced
  9. Grated Ohio Farm Direct Monty or Cheddar Cheese
  10. Bad Mother Salsa
  11. butter for sauteing the onions and arepas
Instructions
  1. Mix in hot water and melted butter, cover and let rest for 15 minutes.
  2. Divide dough into golf ball sized pieces, flatten each ball until they are about 1 inch thick.
  3. Heat a cast iron skillet over medium–low heat. Add about a tablespoon of butter and saute onions until the start to caramelize, remove from pan. Add two teaspoons of butter to the pan. Once the butter melts add the arepas to the pan and cook them for about 3 minutes on each side. They should form a crust on the outside but still be soft in the middle.
  4. Slice arepas open and stack with tomato, cheese, onions and Bad Mother Salsa.
Notes
  1. *Masarepa cornmeal, produced by Goya, is available in most grocery stores.
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calories
1722
fat
50g
protein
44g
carbs
272g
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OakwoodFarmers' Market https://oakwoodfarmersmarket.org/