Breakfast
Venezuelan Breakfast Arepa
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.
Ingredients
Venezuelan Breakfast Arepa
2 strip(s)
Turkey Bacon, cooked, chopped
¾ cup(s)
Turkey Breakfast Sausage Crumbles
1 ea.
White Corn Arepa, warm, split to form a pocket
1 ea.
Egg, scrambled
1 tbsp.
Queso fresco
1 ½ tbsp.
Roasted Corn and Black Bean Salsa
1 tbsp.
Avocado/Cilantro Sauce
Directions
- 1. Stuff the warm White Corn Arepa with scrambled egg, and then top with queso fresco, chopped turkey bacon and the turkey breakfast sausage crumbles.
- 2. Top with Roasted Corn and Black Bean Salsa.
- 3. Drizzle with Avocado/Cilantro Sauce.
Ingredients
White Corn Arepas
1 ¼ cup(s)
White corn arepa flour
½ tsp.
Sea salt
1 ¼ cup(s)
Water (100ºF)
5 oz.
Butter (room temperature)
¼ cup(s)
Jack cheese, shredded
Directions
- 1. Combine the arepa flour and salt. Blend well.
- 2. Slowly pour in the warm water while adding the butter and cheese. Blend well.
- 3. Form approximately 3-ounce dough balls, and then form into 4-inch x ½-inch cakes. Place them onto a lightly greased sheet pan. Cover with plastic wrap and refrigerate for 30 minutes.
- 4. Cook the arepas on a lightly oiled griddle or grill over medium heat. Cook the arepas for about 3–4 minutes per side. Turn only once. Serve warm.
Ingredients
Roasted Corn And Black Bean Salsa
5 ear(s)
Fresh corn
⅓ cup(s)
Olive oil
—
Salt and pepper, to taste
10 oz.
Grape tomatoes, washed and diced
1 can(s)
Black beans, drained
2 cup(s)
Green onions, ¼-inch cubes
4 clove(s)
Garlic, minced
2 ea.
Jalapeños, seeds removed, sliced thin
3 tbsp.
Fresh lime juice
¾ cup(s)
Fresh cilantro, chopped
1 tsp.
Hot sauce
1 tbsp.
Dark chili powder
1 tsp.
Ground cumin
Directions
- 1. Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper.
- 2. Place into a 475°F preheated oven for 15–20 minutes or until golden brown on all sides.
- 3. Remove the corn from the oven and allow it to cool in a clean container covered with foil.
- 4. When the corn is cool, carefully remove the roasted kernels from the cob.
- 5. Combine the corn with all the remaining ingredients and blend well.
- 6. Chill the salsa in a sealed container for 1 hour before serving.
- 7. As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.
Ingredients
Avocado/Cilantro Sauce
1 whole
Hass avocado, peeled and pitted
1 cup(s)
Cilantro with stems, tightly packed
1 ea.
Jalapeño
1 tbsp.
Garlic, minced
2 tbsp.
Lime juice
½ cup(s)
Canola oil
—
Hot sauce, a dash
—
Sea salt or kosher salt, to taste
¼ cup(s)
Tomatoes, diced
⅓ cup(s)
Green onions, sliced thin
Directions
- 1. Using a blender, combine all the ingredients except tomatoes and green onions. Blend until smooth.
- 2. Pour the blended sauce into a storage container, and then fold in the tomatoes and green onions.
- 3. Refrigerate for 1–2 hours before serving.
Recipe Twists
Swap and substitute to make it your own.
Ingredients
Roasted Corn And Black Bean Salsa
1 lb.
Frozen corn niblets
2 tsp.
Oil
—
Salt and pepper, to taste
1 cup(s)
Black beans, drained
½ cup(s)
Green onions, ¼-inch cubes
3 tbsp.
Fresh cilantro, chopped
½ cup(s)
Roasted Red Jalapeño Vinaigrette
Directions
- 1. Combine the corn, oil, salt and pepper and place on a parchment-lined pan.
- 2. Bake at 350°F in a convection oven for 30 minutes.
- 3. Once the corn has cooled, combine with the remaining ingredients and blend well.
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