This Arepa Crisps with Soy Chorizo, Egg, Cactus and Requeson recipe is part of a sponsored collaboration with Vive Mejor and DiMe Media. However, all opinions expressed are my own.
Arepa Crisps with Soy Chorizo, Egg, Cactus and Requeson: A tasty breakfast appetizer to start off your day
Spring is here and that means that from now on there are many outdoor meals ahead. I love an early morning breakfast or a brunch outside in my patio. The serene surrounding makes it so much easier to start off a hectic day or a weekend doing errands around town. It’s a time for a chat with family without any distractions.
Appetizers are always fun. They are considered party food but don’t have to be. Why not have appetizers for breakfast?
I visited ViveMejor.com and found an entire section of recipe inspiration. Their arepas with chorizo, egg and avocado caught my eye and I just had to prepare them with my own twist.
Arepas can be topped with just about anything. I still wanted to keep the Latin flavors in this dish so I prepared the tomato mixture with soy chorizo instead of regular chorizo.
I love nopales (cactus) and I added them to scrambled eggs to give them some tanginess and a little fiber. A little fiber never hurts. If you can find requeson at your local Latin market, it makes a great topping. If requeson is not available, queso fresco or cotija cheese make great substitutions.
Related recipe: Shrimp Ceviche Tostadas
If you are looking for a great way to season stews, soups protein and vegetables, Knorr Tomato Bouillon with Chicken flavor is perfect. Plus, Knorr prides themselves on sourcing high quality ingredients and helping farms to implement sustainable practices. This includes reducing water and energy consumption, minimizing fertilizer usage, optimizing renewable resources, and increasing biodiversity. It’s a win-win!
Want more recipe ideas? Find your Spring meal inspirations one click away by visiting ViveMejor.com. Get more help with your menu planning by following the hashtag #MiCocinaViveMejor on social media or follow ViveMejor on Facebook, Twitter and Instagram to take your weekly menu to another level.
Ingredients
- 4 cups water
- 2 cups fresh cactus, thorns removed and sliced in ½-inch pieces
- ½ teaspoon salt
- 1 cup no salt added diced tomatoes
- 1 tablespoon Knorr® Tomato Bouillon with Chicken Flavor
- ¼ cup + 2 teaspoons olive oil, divided
- 1 (14 ounce) package ready-made arepas cut into 24 wedges
- ½ cup onion, roughly chopped
- 3 ounces soy chorizo (about ¾ cup)
- 1 clove garlic, finely chopped
- 1 cup boiled cactus
- 6 medium eggs, scrambled
- ¼ cup requeson or queso fresco
Instructions
- Boil 4 cups in a medium saucepan, add cactus pieces and salt to water, decrease heat to medium low, cover and simmer for 8-10 minutes or until tender and the gelatinous liquid and foam the cactus exudes has dried out. Drain and set aside.
- Combine diced tomatoes and Knorr® Tomato Bouillon with Chicken Flavor in a blender container. Blend until smooth; set aside.
- Heat ¼ cup oil in a saute pan over medium heat. Fry arepa wedges in batches until golden brown. Place in a paper-towel-lined platter to absorb any excess grease.
- Wipe off any excess grease from the saute pan and heat 1 teaspoon of oil over low-medium heat. Cook onion, stirring occasionally, until tender, about 4 minutes. Add soy chorizo, garlic and cook, stirring occasionally; about 5 minutes. Add tomato mixture and simmer for 8 minutes.
- Heat remaining teaspoon of oil in a medium skillet. Add cactus and cook for 5 minutes. Pour in beaten eggs. Cook, stirring frequently until eggs are set.
- To serve, spoon soy chorizo mixture onto arepa wedge, top with scrambled egg with cactus and sprinkle with requeson.
