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PREPARING THE CHICKEN
Heat a grill or a grill pan to medium-high.
Grill the chicken breast until completely cooked through and no longer pink on the inside. Internal temp should read 165.
Slice the chicken breast into thin strips. Set aside.
PREPARING THE AREPA
Bring the milk to a boil in a small pan.
Add the five tablespoons of butter. Let stand.
Grind one cup frozen yellow corn kernels in a food processor.
In a large bowl, mix the arepa flour, salt, and sugar. Make a well in the center and gradually add the hot milk. Stir until there are no lumps. Work the dough until it is smooth and slightly sticky.
Add corn flour as necessary if the dough is too thin. The dough needs to be thick enough to roll out.
Stir in the ground frozen corn and the shredded mozzarella cheese.
Use a rolling pin to roll out the dough between two sheets of wax paper to about 1/2" thickness.
Cut out arepas with a large cookie cutter- about 3 inches in diameter. (A small straight edged bowl works.)
Heat a lightly buttered griddle on medium. Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice of cheese, a few chicken strips and a sprinkle of cotija cheese on one arepa and cover with another to make a sandwich.
Heat on griddle until cheese melts. Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 52.4 g
Carbohydrates 50.4 g
Iron 3.48 mg
Fiber 3.40 g
Calcium 418 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.