
Breakfast
Entrées
Hot Honey Crispy Turkey and Waffles
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
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
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
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
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
Swap and substitute to make it your own.
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
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