AREPAS WITH CORN AND PULLED PORK

Arepas with Corn and Pulled Pork image

Looking for a delicious dinner that's ready in 20 minutes? Then check out these pork Arepas featuring Betty Crocker™ cornbread & muffin mix and corn. Use one-and-a-half cups of Make-Ahead Oven-Roasted Pulled Pork pulled from your freezer and thawed for extra-easy prep.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2 cup shredded Monterey Jack cheese (2 oz)
3 tablespoons butter, melted
3 tablespoons milk
1 can (11 oz) whole kernel sweet corn, drained
1 1/2 cups cooked pulled pork
1/3 cup crumbled queso fresco cheese
Chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and milk until well blended. Stir in 1/3 cup of the corn; reserve remaining corn.
To make arepas, heat 12-inch heavy skillet or electric griddle on medium-high heat. Shape cornbread mixture into small patties, about 2 inches in diameter. Cook 2 to 3 minutes on each side, turning once, until golden brown.
To serve, place 1 arepa on plate; top with about 1/4 cup pulled pork, 3 tablespoons reserved corn and 1 tablespoon queso fresco. Sprinkle with cilantro, and serve with lime wedge.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 7 g, TransFat 0 g