Cantina Chicken & Cheesy Polenta Arepas

🥘 Ingredients

• Mexican Spice Blend
  2 tbsp
• black pepper
  2 tsp
• chicken cutlets
  24 oz
• cilantro (chopped)
  ½ oz
• cooking oil
  2.667 tbsp
• crema (made from @sour cream{6%tbsp})
• dough
• lime (juice from half)
  4 unit
• mozzarella cheese
  2 c
• paper towels
• pickled onion (from @red onion{2%unit})
• precooked polenta
  2 unit
• red onion (pickled)
  2 unit
• salt
  2 tsp
• sour cream
  6 tbsp
• sugar (half of the sugar)
  1 tsp
• tempura batter mix
  164 g
• tomato (diced)
  2 unit
• water

🍳 Cookware

• small microwave-safe bowl
• plastic wrap
• small bowl
• large pan
• baking sheet

1. 

   1

   Set dough (made with precooked polenta , tempura batter mix , and part of mozzarella cheese ) aside to rest for 10 minutes.

   dough, precooked polenta: 2 unit, tempura batter mix: 164 g, mozzarella cheese: 2 c
2. 

   2

   In a small microwave-safe bowl , combine red onion , lime , sugar , and a pinch of salt and black pepper . Cover tightly with plastic wrap . Microwave until onion is softened and bright pink, ⏱️ 30 seconds . Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally. Place sour cream in a separate small bowl . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   red onion: 2 unit (pickled), lime: 2 unit (juice from half), sugar: 1 tsp (half of the sugar), salt: 1 tsp, black pepper: 1 tsp, sour cream: 6 tbsp, water
3. 

   3

   Divide dough into 8 equal portions; shape each into a ball. On a clean work surface, flatten each ball into a ¼-inch-thick round using the palm of your hand. TIP: If dough feels sticky, spray your work surface and hands with nonstick cooking spray. Divide remaining mozzarella cheese between tops of half the dough rounds. Top with remaining dough rounds and press edges of dough rounds together to seal to form arepas. TIP: Pinch and press edges while gently pressing down on tops of sealed arepas using the palm of your hand to ensure no cheese escapes while they cook!

   dough, mozzarella cheese
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot, carefully add two arepas to pan. Cook until bottoms begin to brown, ⏱️ 2 minutes . Carefully flip arepas. Cook until opposite sides begin to brown, ⏱️ 2 minutes . Carefully transfer to a baking sheet . Repeat with remaining arepas. TIP: The oil will get hotter with each batch. If arepas begin to brown too quickly, reduce heat to medium. Once all arepas are browned, bake on middle rack until dough is cooked through and cheese has melted, ⏱️ 10 minutes . Let pan cool slightly, then carefully wipe out.

   cooking oil: 2 tbsp
5. 

   5

   While arepas bake, pat chicken cutlets dry with paper towels and season all over with Mexican Spice Blend , salt , and black pepper . Heat a large drizzle of cooking oil in pan used for arepas over medium-high heat. Add chicken; cook until browned and cooked through, ⏱️ 3 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

   chicken cutlets: 24 oz, paper towels, Mexican Spice Blend: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tsp
6. 

   6

   Slice chicken crosswise. Divide cheesy arepas between plates. Fan chicken next to arepas. Drizzle everything with crema . Top with tomato , cilantro , and as much pickled onion as you like (draining first). Squeeze remaining lime wedges over the top. Serve.

   crema (made from @sour cream{6%tbsp}), tomato: 2 unit (diced), cilantro: ½ oz (chopped), pickled onion (from @red onion{2%unit}), lime: 2 unit