Skip to Content

Colombian Breakfast Calentado with Cheese Stuffed Arepas

  • Save Recipe
  • Prep 30 min
  • Total 60 min
  • Ingredients 18
  • Servings 7
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
A true Colombian breakfast: Calentado with Cheese stuffed Arepas. Don't forget a rich Colombian cup of coffee!! A must.
by Qué Rica Vida Cocina
Updated Sep 27, 2013
  • Save
  • Share
  • Keep Screen On



  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A true Colombian breakfast: Calentado with Cheese stuffed Arepas. Don't forget a rich Colombian cup of coffee!! A must.
© 2024 ®/TM General Mills All Rights Reserved