Slideshow

Michelle Bernstein

Slide 1 of 7

< back
next >

Crispy Arepitas with Mozzarella and Chorizo

Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) and Colombia (usually not). Michelle Bernstein says they're also her favorite snack at street fairs and carnivals in Miami. Here, she makes mini arepas, or arepitas, to serve as canapés, adding cheese and chorizo to the dough. They're her answer to the corn dog.

slideshow More Hors D'Oeuvres Recipes

Go To Crispy Arepitas with Mozzarella and Chorizo