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.