Veal Spinach and Tomato Arepas
Transport your taste buds to sunny South America with these Veal, Spinach and Tomato Arepas, in which seasoned veal strips, spinach and tomatoes are topped with crumbled Queso Blanco and sandwiched between two toasted corn cakes. Savor all of the exotic flavors in this homemade arepa recipe!
1/2 lb. veal cutlets
1 tsp. cumin
1/2 tsp. chili powder
1-1/2 Tbsp. olive oil
2 green onions (1 oz.), sliced
1 clove garlic, minced
1 can (10 oz.) diced tomatoes and green chilies
1/8 tsp. salt
2 cups packed baby spinach (about 2 1/2 oz.)
4 arepas (5-inch diameter)
1/4 cup crumbled Queso Blanco cheese (1 oz.)
Pound veal cutlets into 1/4 to 1/8-inch thickness; cut veal cutlets into 1-inch strips. Place veal in bowl and toss with cumin and chili powder.
In 12-inch non-stick skillet over medium heat in hot olive oil, cook veal strips 1 to 2 minutes. Remove veal to plate; keep warm. To same skillet over medium heat, cook green onions and garlic 2 to 3 minutes. Add tomatoes and salt; over high heat, heat to boiling. Reduce heat to low; simmer 5 minutes until slightly reduced.
Stir in spinach. Cook 3 to 4 minutes or until spinach wilts and is tender. Return veal and any juices to skillet; heat through.
To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
Cut each arepa horizontally in half. Top bottom half of each arepa with some veal mixture. Sprinkle each with some cheese; replace arepa tops.
Nutritional Information Per Serving
50 mg cholesterol; 0 g trans fat; 2 g sugar; 10% DV calcium; 10% DV iron.