Chatica's Arepa with Chorizo

This meal has been one of our favourite, as well as a classic from Chatica… Arepa con Chorizo, or in English, Arepa with Chorizo.

Mini arepas are topped with a chorizo-tomato mixture, scrambled eggs, avocado and South American queso blanco

It is a simple dish, but it can be eaten every day! Super easy to make, flavorful, tasty and fun for meat lovers.

Ingredients

(8 servings)

  • 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

  • 1-1/2 cups Egg Beaters® Original

  • 1 avocado, pitted, peeled, sliced

  • 3/4 cup crumbled queso blanco

Directions

  1. Spray griddle with cooking spray; preheat over medium-high heat.

  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 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.

  3. 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.

  4. Add Egg Beaters to skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until almost set.

  5. Top each arepa evenly with chorizo mixture, scrambled Egg Beaters, avocado and cheese. Serve immediately.