AREPAS CON HUEVOS PERICO

Arepas con Huevos Perico image

Provided by @MakeItYours

Number Of Ingredients 13

1 cup precooked white corn flour (masa harina) for arepas
1 1/3 cups water
1/4 teaspoon salt
1/3 cup shredded mozzarella cheese
1 tablespoon vegetable or olive oil
2 teaspoons vegetable oil
4 medium plum (Roma) tomatoes, finely chopped
1/4 cup chopped green onions (4 medium)
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
8 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
Sliced green onions, if desired

Steps:

Heat oven to 400°F. Make Arepas: In large bowl, stir flour, water and 1/4 teaspoon salt with spoon; let rest about 1 minute or until mixture thickens. Stir in mozzarella cheese. Shape 6 balls of dough, using about 1/3 cup dough each. Place each ball on plastic wrap; shape each into 4-inch circle, 1/2 inch thick. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Cook arepas in oil about 4 minutes on each side, until dark spots appear on both sides. Place arepas on ungreased cookie sheet. Bake about 20 minutes or until fully cooked and hollow sounding when tapped. Keep warm.
Meanwhile, make Huevos: In same 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook and stir tomatoes, green onions and chiles in oil 2 minutes. Pour beaten eggs into skillet; add 1/2 teaspoon salt and the pepper. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so uncooked portions can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Serve egg mixture with warm arepas. Garnish with green onions.