Ingredients
- 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.)
Instructions
- 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.
