Stir the masarepa, salt and cotija cheese in a bowl.

Add melted butter and warm water, mixing thoroughly.

Knead with your hands for about 3 minutes moistening your hands with water as you work.

Take a small amount and flatten it between your palms. If the edges crack, knead in more water, ½ teaspoon at a time until dough is smooth but not sticky.

Let mixture rest for five minutes.
Form eight small balls with the dough. Flatten to ½ inch disks.

Place 1 tablespoon of shredded mozzarella in the center of the flattened arepas, leaving about ¼ inch gap from the edges. Top with a second disk on top and seal the edges all around, trying to remove as much air from the center as possible.

Melt 1 tablespoon of butter in a large cast iron or non-stick skillet over medium-high heat. Add arepas and cook for 3 minutes. Flip arepas and cook on second side about 5 minutes. Flip back for an additional 2 minutes.

In a pot of bowling water; add your 2 chicken breasts, 1/2 onion, garlic, maggi, sazon Goya, salt, pepper for 30 minutes.

Take the chicken out of the water and shred it in a bowl.

Chop the other half of the onion and add to the bowl.

Add freshly squeezed lemon juice, cilantro, Mayo, and avocado to the mixture.

Salt and pepper to taste.

Open the arepa to create a pocket and add avocado chicken filling. Can reheat on skillet with butter.

Enjoy!!!