Arepa Chips with Chorizo and Queso Fresco
Erica Dinho
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Colombian
Servings 4 servings
Calories 569 kcal
- 2 cups pre-cooked white or yellow arepa flour or cornmeal
- 2 cups warm water
- 2 tablespoons grated parmesan cheese
- 2 tbsp butter
- Pinch salt
- 2 cups crumbled queso fresco
- 2 Colombian chorizos thinly sliced and cooked
- Fresh cilantro for garnish
Combine the cornmeal, warm water, parmesan cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
Knead with your hands for about 3 minutes moistening your hands with water as you work.
Form 4 balls with the dough. Place each ball between 2 plastic bags and using a flat pot cover, flatten to ⅛ inch.
Using a cookie cutter, cut the dough in small rounds
Preheat oven to 350 degrees F.
Place on a baking sheet lined with parchment paper and bake for 15 to 20 minutes.
Place the arepa chips on a serving platter and top each arepa with queso fresco and 1 chorizo slice. Sprinkle cilantro and serve.
Calories: 569kcalCarbohydrates: 65gProtein: 23gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 2328mgPotassium: 269mgFiber: 5gSugar: 2gVitamin A: 1006IUVitamin C: 9mgCalcium: 643mgIron: 5mg