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Colombian Breakfast Calentado with Cheese Stuffed Arepas

  • Prep 30 min
  • Total 60 min
  • Ingredients 18
  • Servings 7

Ingredients

Arepas

1
cup arepa flour
1
cup warmed water, not boiling
1
cup shredded Mozzarella cheese
1/2
teaspoon salt
Parchment paper or plastic bag
2
teaspoons butter, or as needed

Calentado y Hogao (Breakfast and Sauce)

9
uncooked chorizo links, 2 links cut into pieces
2
tablespoons canola oil
5
green onions (scallions), finely chopped
2
garlic cloves, finely chopped
1
can (15.5 oz) small red beans, drained
1
cup Progresso™ Chicken broth (from a 32 oz container)
1
can (28 oz) Muir Glen™ fire roasted diced tomatoes, finely chopped
2
cups cooked white rice
3/4
teaspoon ground cumin
1/4
cup plus 2 tablespoons cilantro, finely chopped
1/2
teaspoon salt
7
eggs, whole, one per serving

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Calentado is made with all kinds of leftovers like cooked lentils , beef or chicken. Anything you have in your refrigerator.

A true Colombian breakfast: Calentado with Cheese stuffed Arepas. Don't forget a rich Colombian cup of coffee!! A must.

Directions

  • 1 In medium bowl place arepa flour, water, and salt. Mix well until dough forms.Stir in 1/2 cup shredded cheese; incorporate into dough. Make balls and extend dough with hands on plastic or parchment paper. Cut with 3 inch cookie cutter (or as desired), so arepas are equal in size.
  • 2 Heat a 12-inch skillet or griddle at 350°F. Place butter and cook arepas for 2 to 5 minutes turning once or when golden brown spots appear. Place 1 tablespoon remainder cheese in center and top each arepa with another arepa. Save aside warm.
  • 3 In 12-inch skillet, stir in chopped chorizo. Cook for 5-10 minutes or until no longer pink over medium to medium-high heat. Stir in 4 green onions and 1 garlic clove, cook for 1-2 minutes or until translucent. Stir in beans, chicken broth,1 1/2 cups of fire roasted tomatoes, rice, 1/2 teaspoon ground cumin, and 1/4 cup cilantro. Reduce heat to low and let simmer for 20 minutes or until seasoned. Stir in salt, if desired.
  • 4 Meanwhile, in a 12-inch skillet cook the rest of the chorizo links. Cook thoroughly or until each chorizo changes color. Remove from skillet.
  • 5 In same skillet used for chorizos, add hogao (sauce) ingredients on medium heat: stir in remaining green onion, remaining garlic, remanining fire roasted tomatoes, 1/4 teaspoon ground cumin, remaining cilantro and salt.
  • 6 In12-inch nonstick skillet fry eggs over medium heat as desired. Cover until cooked. Remove from skillet. Cut each egg with a 3 1/2 round cookie cutter so eggs are equal in size (if desired). Serve on each plate 1 cup calentado, 1 egg, 1 chorizo link and 2 arepas. Serve sauce or hogao on a little bowl on the side. Don't forget a cup of strong Colombian coffee.

A true Colombian breakfast: Calentado with Cheese stuffed Arepas. Don't forget a rich Colombian cup of coffee!! A must.

Rate and Comment

A true Colombian breakfast: Calentado with Cheese stuffed Arepas. Don't forget a rich Colombian cup of coffee!! A must.