Cantina Chicken & Cheesy Polenta Arepas

🥘 Ingredients

• black pepper
• chicken cutlets
  12 oz
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• lime
  1 unit
• mexican spice blend
  1 pkg
• mozzarella cheese
  ½ cup
• olive oil
  2 tbsp
• precooked polenta
  1 c
• red onion
  1 unit
• salt
• sour cream
  2 tbsp
• sugar
  1 tsp
• tempura batter mix
  ¼ cup
• tomato
  1 unit

🍳 Cookware

• large bowl
• small bowl
• large pan
• baking sheet

1. 

   1

   In a large bowl , combine precooked polenta , mozzarella cheese , tempura batter mix , and sour cream . Mix until a soft dough forms. Cover and set aside to rest for ⏱️ 10 minutes .

   precooked polenta: 1 c, mozzarella cheese: ½ cup, tempura batter mix: ¼ cup, sour cream: 2 tbsp
2. 

   2

   In a small bowl , thinly slice red onion . Add juice from half the lime , 1 tsp water, ½ tsp sugar , and a pinch of salt and black pepper . Cover tightly with plastic wrap and microwave until softened and bright pink, ⏱️ 30 seconds . Carefully remove wrap, stir, and set aside to pickle, stirring occasionally.

   red onion: 1 unit, lime: 1 unit, sugar: 1 tsp, salt, black pepper
3. 

   3

   Divide the dough into 8 equal portions. On a clean work surface, flatten each portion into a ¼-inch-thick round using your palm. If dough feels sticky, lightly spray your hands and surface with nonstick spray.
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Once hot, carefully add two arepas to the pan. Cook until bottoms begin to brown, ⏱️ 2 minutes . Flip and cook the other side. Transfer to a baking sheet and bake until crispy outside and melty within, ⏱️ 8 minutes .

   cooking oil: 2 tbsp
5. 

   5

   While arepas bake, pat chicken cutlets dry with paper towels. Season all over with mexican spice blend , salt , and black pepper . Heat remaining olive oil in a pan over medium-high heat. Cook chicken until cooked through, ⏱️ 3 minutes per side. Remove from heat and let rest ⏱️ 5 minutes .

   chicken cutlets: 12 oz, mexican spice blend: 1 pkg, salt, black pepper, olive oil: 2 tbsp
6. 

   6

   Dice tomato and roughly chop cilantro . Slice the rested chicken crosswise. Serve chicken beside the arepas, topped with diced tomato, pickled onion, remaining lime wedges, and cilantro.

   tomato: 1 unit, cilantro: 1 bunch