- 1/2 pound veal cutlets
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 1/2 tablespoons olive oil
- 2 green onions (1 oz.), sliced
- 1 clove garlic, minced
- 1 can (10 oz.) diced tomatoes and green chilies
- 1/8 teaspoon salt
- 2 cups packed baby spinach (about 2 1/2 oz.)
- 4 arepas (5" diameter)
- 1/4 cup crumbled Queso Blanco cheese (1 oz.)
- Pound veal cutlets into 1/4” to 1/8” thickness; cut veal cutlets into 1” strips. Place veal in bowl and toss with cumin and chili powder.
- Heat olive oil In 12” non-stick skillet over medium heat; add veal and cook 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.
Source: Funded by the Beef Checkoff