Arepas With Chicken & Corn

2 cups masarepa cornmeal

1 tsp salt

2 cups hot chicken broth

1/2 c black beans, drained

1/2 c shredded cheese (jack, cheddar, mozzarella, or combination)

corn on the cob, cooked

paprika

chili powder

garlic salt

1/2 c sour cream

pinch of chopped cilantro

one diced avocado

rotisserie chicken (breast, shredded: I bought one already cooked at Wal Mart, lemon garlic flavored)

1/2 tomato, diced

1/4 red onion, diced

salsa

1. combine cornmeal and salt in bowl

2. add broth, mix until no-lump dough forms

3. divide into 8 pieces, cover them with a damp cloth

4. heat lightly greased griddle, dip hands in cold water (prevents sticking) and roll each piece into a ball.

5. make an indention in each ball and insert a tiny bit of beans, cheese and onion.

6. pinch dough around filling to enclose

7. flatten each ball to 1 inch think between palms

8. cook on griddle until crisp, about 3 minutes per side

In blender (or Magic Bullet, as I prefer), add sour cream, cilantro, a few pieces of avocado and a dash or garlic salt and blend until smooth.

Place arepas on plates and stack chicken, remaining beans and cheese, onion, salsa, avocado, tomato and top with sour cream mixture.

Rub corn on the cob with butter and sprinkle on paprika, chili powder and garlic salt.

One word: Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm..........