• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


    Cook Time


    Total Time





    • PAM® Original No-Stick Cooking Spray
    • 2 cups fine pre-cooked white or yellow cornmeal
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3/4 cup crumbled queso blanco
    • 7 ounces smoked pork chorizo sausage (Spanish-style), chopped
    • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
    • 1-1/2 cups Egg Beaters® Original
    • 1 avocado, pitted, peeled, sliced
    • 2 cups water


    1. Spray griddle with cooking spray; preheat over medium-high heat.
    2. Meanwhile, combine cornmeal, salt and pepper in large bowl. Stir in water. Lightly knead dough with hands just until dough comes together. Divide dough into 8 balls; flatten into patties about 4-1/2 inches wide. Place patties on hot griddle and cook 3 to 5 minutes per side or until golden brown and crisp.
    3. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium heat. Add chorizo and cook 3 to 5 minutes or until browned, stirring occasionally. Drain; return to skillet. Add drained tomatoes and cook 1 to 2 minutes more. Remove mixture from skillet; set aside. Wipe skillet clean with paper towel.
    4. Add Egg Beaters to skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until almost set.
    5. Top each arepa evenly with chorizo mixture, scrambled Egg Beaters, avocado and cheese. Serve immediately.