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SPANISH CHORIZO AREPAS

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 8
INGREDIENTS
  • 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 spanish-style ounces smoked pork chorizo sausage
  • 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

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 Egg Beaters 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.