Source: Wisconsin Milk Marketing Board
Your guests will love this South American twist on breakfast. Arepas—flatbreads made of ground maize—are topped with shredded Wisconsin aged gouda cheese, fried eggs and salsa fresca.
2 cups heirloom tomatoes, diced
1 small onion, diced
1 clove garlic, minced
2 tbsp. lime juice
1 jalapeño pepper, seeded and minced
2 tbsp. fresh cilantro, chopped
1/4 tsp. salt
1/2 tsp. pepper
1/4 cup (2 oz.) butter, divided
4 (6-in.) corn tortillas
3/4 cup (6 oz.) queso quesadilla cheese, shredded*
1/4 cup (1 1/2 oz.) queso fresco cheese, crumbled
- Preheat oven to 300°F.
- Make salsa in medium bowl, gently toss together tomatoes, onion, garlic, lime juice, jalapeño, cilantro, salt and pepper; set aside.
- Heat 2 tablespoons butter in skillet over medium heat. Add tortilla and fry for 10 to 15 seconds, flip and sprinkle with 3 tablespoons queso quesadilla. Cook 10 to 15 seconds more, place tortilla on pan and place in oven; repeat with remaining tortillas.
- Warm tortillas in oven until cheese is fully melted, about 2 minutes.
- In large skillet over medium heat, melt remaining butter and cook eggs, sunny-side up or over-easy. Place warm, cheese-topped tortilla on plate, top with egg, smother with salsa and top with 1 tablespoon crumbled queso fresco; serve. Repeat with remaining tortillas.