SPANISH CHORIZO AREPAS

8 portions (1 topped arepa each)


	PAM® Extra Virgin Olive Oil No-Stick Cooking Spray
14 cups	Fine pre-cooked white or yellow cornmeal
1 tbsp	Salt
1-3/4 tsp	Ground black pepper
3-1/2 quarts	Water
3 lbs	Smoked pork chorizo sausage (Spanish-style), chopped
1 (#10) can	Angela Mia® Diced Tomatoes in Juice, drained
10-1/2 cups	Liquid whole eggs or 42 large eggs, beaten
7	Avocados, pitted, peeled, sliced
5 cups	Crumbled queso blanco

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Spray griddle or flat top grill with cooking spray; preheat over medium-high heat.
Step 2

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 56 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.
Step 3

Meanwhile, spray large rondeau/brazier pan with cooking spray; heat over medium heat. Add chorizo and cook 3 to 5 minutes or until browned, stirring occasionally. Drain; return to pan. Add drained tomatoes and cook 3 to 4 minutes more. Remove mixture from skillet; set aside.
Step 4

Spray large skillet with cooking spray. Add eggs; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until almost set.
Step 5

Top each arepa evenly with chorizo mixture, scrambled eggs, avocado and cheese. Serve immediately.