Spanish Chorizo Arepas
Minutes Prep time: 30
Minutes Total time: 35
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 35
Servings: 8
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
2 cups fine pre-cooked white or yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups water
7 ounces smoked pork chorizo sausage (Spanish-style), chopped
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
6 eggs, lightly beaten
1 avocado, pitted, peeled, sliced
3/4 cup crumbled queso blanco
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 101 mg | 10% |
Carbohydrate | 36 g | 12% |
Cholesterol | 162 mg | 54% |
Total Fat | 17 g | 26% |
Iron | 3 mg | 16% |
Calories | 358 kcal | 18% |
Sodium | 559 mg | 23% |
Protein | 15 g | 28% |
Saturated Fat | 6 g | 28% |
Sugars | 2 g | 0 |
Vitamin C | 9 mg | 15% |
Spray griddle with cooking spray; preheat over medium-high heat.
Meanwhile, combine cornmeal, salt and pepper in large bowl. Stir in water. Lightly knead dough with hands just until dough comes together. Divide dough into 8 balls; flatten into patties about 4-1/2 inches wide. Place patties on hot griddle and cook 3 to 5 minutes per side or until golden brown and crisp.
Meanwhile, spray large nonstick skillet with cooking spray; heat over medium heat. Add chorizo and cook 3 to 5 minutes or until browned, stirring occasionally. Drain; return to skillet. Add drained tomatoes and cook 1 to 2 minutes more. Remove mixture from skillet; set aside. Wipe skillet clean with paper towel.
Add eggs to skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until almost set.
Top each arepa evenly with chorizo mixture, scrambled Egg Beaters, avocado and cheese. Serve immediately.
Spanish Chorizo Arepas