Arepas With Corn And Pulled Pork Recipe

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) 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

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.

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.

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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