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Arepas with Chile Verde Chicken & Guasacaca (Avocado Salsa) | A #lowcarb & #keto version of Arepas filled with Chile verde chicken, Avocado Sauce and slaw. |

Arepas with Chile Verde Chicken & Guasacaca (Avocado Salsa)

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 Arepas 1x


How to make Arepas: This Arepas with Chile Verde Chicken & Guasacaca recipe makes a low carb and keto friendly arepa dough stuffed with Chile verde chicken, creamy Guasacaca Avocado Salsa and a tangy slaw.



For the Dough:

  • 1½ cups mozzarella
  • 4 oz cream cheese
  • 1¼ cup almond flour
  • 1 egg
  • 1/2 tbsp baking powder
  • 2 tbsp butter

For the Chile Verde Chicken:

  • 2 cups cooked shredded chicken
  • 1 7 oz. can verde salsa ((green))


  • 2 1/2 cups cabbage (thinly sliced)
  • 1/2 cup carrots (thinly sliced)
  • 2 tbsp green onion (chopped)
  • 1/4 cup white wine vinegar
  • juice of 1 lime
  • 1/2 cup sour cream or crema
  • salt and pepper to taste

Guasacaca (Avocado Salsa):

  • 1 Avocado
  • 1/2 cup white onion
  • 1/3 cup parsley ( tightly packed)
  • 1/2 cup cilantro ( tightly packed)
  • 1/2 cup sour cream or crema
  • 3 tbsp white wine vinegar
  • 3 tbsp fresh oregano (or 1 tbsp dried )
  • juice of 2 limes
  • salt and pepper to taste

Optional for Topping:

  • Queso Fresco or Cotija Cheese
  • Pickled Red Onions
  • Pickled Radishes


For the dough:

  1. Put mozzarella and cream cheese in a microwave safe bowl and microwave for one minute. Stir well (it’s easy to use a fork) and then microwave for another minute. Stir again until well incorporated.
  2. Add in egg and stir well again to mix well. Once mixed, add in almond flour and then baking powder and mix well.
  3. Once mixed, put in plastic wrap in the freezer for 15 minutes (this makes it easier to work with).
  4. Take out and roll out dough about 1/2″ thick on parchment paper, plastic wrap or a silicone baking sheet.
  5. Preheat oven to 350 degrees.
  6. Cut dough into patty sized circles using a cookie cutter or cup to measure circles. Continue until all dough is used, you should be able to get at least four good sized patties.
  7. Once they’re all done, add butter to a pan or griddle (I used a cast iron pan) over medium heat and let melt then add the patties. Cook for three minutes on each side until browned.
  8. Put on a silicone baking sheet in 350 degree oven and cook for 10 minutes.
  9. Once cooked, salt lightly if desired. Once slightly cooled, slice Arepa in half.

For the chicken:

  1. Warm up chicken and mix with green verde salsa. Set aside.

For the slaw:

  1. In a bowl, mix together white wine vinegar, juice of 1 lime, sour cream and salt and pepper to taste. Mix well.
  2. Add in cabbage, carrots and green onion and mix until well coated.
  3. Put in the fridge and let sit for at least 15 minutes prior to serving.

For the Guasacaca (Avocado Salsa):

  1. Add all ingredients to a blender and blend until smooth and creamy. If the sauce is too thick, you can thin it out with a little water.

To Make Arepas:

  1. Slice the Arepa dough in half. Add shredded chicken, slaw and then a good dollop of Avocado Salsa. I like to crumble some Queso Fresco or Cotija Cheese on top and then add Pickled Red Onions for extra flavor.


If the dough is too sticky to work with, add a little more Almond Flour. You can also put the dough in the fridge or freezer for 15 minutes prior to working with it to make it easier as well. 

  • Cuisine: Colombian, Venezulean
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