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Mini Pepper Jack Arepitas with Chorizo-Pepper Rajas

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Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 3 ounces chorizo sausage, casings removed
• 2 garlic cloves, peeled, minced
• 2 1/2 cups seeded, thinly sliced mini sweet red, yellow, and green peppers
• 2 tablespoons lime juice
• 1 cup precooked very fine corn meal
• 1/4 teaspoon kosher salt, or to taste
• 1/2 to 3/4 cup hot water, as needed
• 2/3 cup shredded Pepper Jack cheese
• 3 tablespoons butter, divided
• 1/4 cup chopped cilantro
• Additional toppings such as sour cream, Cotija cheese, and/or lime wedges, as desired

Instructions

1. In a large, nonstick skillet, over medium high heat, add 1 tablespoon extra virgin olive oil and chorizo. Cook chorizo, breaking up meat with wooden spoon into very small pieces, about 5-6 minutes. Transfer chorizo to a paper lined plate. Discard all except about 2 teaspoons fat from skillet. Add 1 tablespoon extra virgin olive oil, garlic, and peppers. Cook, stirring occasionally, until peppers are tender, about 5 minutes. Remove skillet from heat. Stir in chorizo and lime juice. Transfer to a plate; cover to keep warm.
2. In a medium bowl, combine corn meal and salt. Add water by the tablespoon, until mixture comes together to form a soft dough. Fold cheese into dough.
3. Shape corn meal dough into about 3/4 inch balls; flatten each to make a small disc. Wipe nonstick skillet clean with paper towel. In skillet, over medium high heat, melt 1 tablespoon butter. Cook cornmeal discs, flipping once, until golden and beginning to brown on both sides. (Add remaining butter, as needed, to cook arepas.)
4. When ready to serve, add cilantro to chorizo-pepper mixture; toss to mix. Top arepitas with chorizo-pepper mixture. If desired, serve with lime wedges and sour cream and/or Cotija cheese.

Notes