SPANISH CHORIZO AREPAS
- 8 portions
- Portion Size
- 1 topped arepa each
Fine pre-cooked white or yellow cornmeal
Ground black pepper
Smoked pork chorizo sausage (Spanish-style), chopped
|1 (#10) can|
Liquid whole eggs or 42 large eggs, beaten
Avocados, pitted, peeled, sliced
Crumbled queso blanco
Spray griddle or flat top grill 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 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.
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.
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.
Top each arepa evenly with chorizo mixture, scrambled eggs, avocado and cheese. Serve immediately.
|Amount per serving||% Daily Value|
|Total Fat||89 g||138%|
|Polyunsaturated Fat||5 g||23%|
|Saturated Fat||30 g||149%|
|Dietary Fiber||23 g||92%|
|Vitamin C||77 mg||128%|
|Vitamin A||4483 iu||90%|
Percent Daily Values are based on a 2,000 calorie diet