Plantain and Cheese Arepa with Avocado Crema

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet plantain folded into crispy arepas filled with melted cheese and topped with a smooth avocado crema. This Latin American-inspired vegetarian recipe, ready in about 35 minutes, pairs pre-cooked cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

1 1/2 cups pre-cooked cornmeal (masarepa)
1 1/4 cups warm water
1/2 tsp salt
1 medium, peeled and sliced into 1/4 inch rounds ripe plantain
3 tbsp vegetable oil
1 cup shredded mozzarella cheese
1 medium ripe avocado
1 tbsp lime juice
2 tbsp sour cream
1/4 tsp garlic powder
to taste salt
to taste black pepper

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Instructions

Step 1: In a bowl, mix 1 1/2 cups pre-cooked cornmeal, 1/2 tsp salt, and 1 1/4 cups warm water. Stir and knead to a soft dough. Let rest for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Fry 1 medium peeled and sliced plantain rounds for 2 minutes per side until golden and tender. Set aside.
Step 3: Shape the dough into 4 discs about 1/2 inch thick. Heat a clean skillet over medium heat and brush with 1 tbsp vegetable oil. Cook each arepa for 5 minutes per side until golden and slightly crispy.
Step 4: Carefully slice each arepa horizontally but do not cut all the way through. Stuff with 1/4 cup shredded mozzarella and 3-4 fried plantain slices.
Step 5: In a blender or food processor, combine 1 medium ripe avocado, 1 tbsp lime juice, 2 tbsp sour cream, 1/4 tsp garlic powder, and salt and pepper to taste. Blend until smooth.
Step 6: Serve the stuffed arepas warm, drizzled with avocado crema.