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Venezuelan Breakfast Arepa

By Butterball®

The highlight of this delicious Venezuelan breakfast sandwich is the freshly prepared arepa. Scrambled egg, turkey bacon, turkey sausage, queso fresco, salsa and house-made avocado-cilantro sauce create a balanced blend of flavor for a complete morning meal.

Venezuelan Breakfast Arepa
  • Breakfast Arepa

    INGREDIENTS

    • 1 West Creek® Egg(s), Extra Large (scrambled)
    • 1 arepa (warm, split to form a pocket (Recipe below)
    • 1 Tbsp. Contigo® Cheese, Queso Fresco Crumble
    • 2 strips Butterball® Turkey Bacon (cooked and chopped)
    • 1 Butterball® Turkey Breakfast Sausage Patties (cooked)
    • 1 1/2 Tbsp. salsa, roasted corn, black bean and tomato (Recipe below)
    • 1 Tbsp. avocado/cilantro sauce (Recipe below)

    INSTRUCTIONS

    Stuff the warm arepa pocket with scrambled egg, and then top with queso fresco, chopped turkey bacon and diced turkey breakfast sausage. Top with corn, black bean and tomato salsa. Drizzle with avocado/cilantro sauce. Serve.

  • White Corn Arepas

    INGREDIENTS

    • 1 1/4 cups flour, white corn arepa
    • 1/2 tsp. salt, sea (slightly heaping)
    • 1 1/4 cups water, warm (100 degrees F)
    • 5 oz. Nature's Best Dairy® Butter (room temperature)
    • 1/4 cup cheese, jack (shredded)

    INSTRUCTIONS

    Combine the arepa flour and salt. Blend well. Slowly blend in the warm water while adding the butter and cheese. Blend well. Form approximately 3 oz. dough balls, and then form into 4" x 1/2" cakes. Place them onto a lightly greased sheet pan. Cover with plastic wrap and refrigerate for 30 minutes. Cook the arepas on a lightly oiled griddle over medium heat. Note: arepas may also be cooked over a grill on medium heat. Cook the arepas for about 3–4 minutes per side. Turn only once. Ready for the next preparation. Always serve warm.

  • Roasted Corn and Black Bean Salsa

    INGREDIENTS

    • 5 ears corn
    • 2 tsp. oil
    • to taste salt and pepper
    • 10 oz. tomato(es), grape (washed and diced)
    • 1 15-oz. can beans, black (drained)
    • 2 cups Peak Fresh Produce® Onion(s), Green (diced, both white and green parts)
    • 4 cloves Peak Fresh Produce® Garlic, Clove(s) (minced)
    • 2 each Contigo® Pepper(s), Jalapeño (cut in half, seeds removed, sliced thin)
    • 3 Tbsps. lime juice, fresh squeezed
    • 3/4 leaves Peak Fresh Produce® Cilantro, Fresh (roughly chopped)
    • 1 tsp. hot pepper sauce
    • 1 Tbsp. chili powder (dark)
    • 1 tsp. cumin
    • 1/3 cup Piancone® Oil, Olive

    INSTRUCTIONS

    To prep the roasted corn, rub the fresh corn with oil and season with salt and pepper. Place into a 475°F preheated oven for 15–20 minutes or until golden brown on all sides. Remove from oven and allow to cool in a clean container covered with foil. When cool, carefully remove the roasted kernels from the cob. To assemble the salsa, combine all ingredients and blend well. Chill in a sealed container for 1 hour before serving.

  • Avocado/Cilantro Sauce

    INGREDIENTS

    • 1 Peak Fresh Produce® Avocado(es) (peeled and pitted)
    • 1 cup Peak Fresh Produce® Cilantro (leaves with stems, tightly packed)
    • 1 Contigo® Pepper(s), Jalapeño
    • 1 Tbsp. Peak Fresh Produce® Garlic, Clove(s) (minced)
    • 2 Tbsp. Ascend® Juice, Lime
    • 1/2 cup oil, canola
    • 1 dash hot pepper sauce
    • to taste salt
    • 1/4 cup Peak Fresh Produce® Tomato(es) (diced)
    • 1/3 cup Peak Fresh Produce® Onion(s), Green (sliced thin)

    INSTRUCTIONS

    Using a blender, combine all ingredients except green onions and tomatoes. Blend until smooth. Pour the blended sauce into a storage container, and then fold in the tomatoes and green onions. Refrigerate 1–2 hours before serving.