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Veal, Spinach, & Tomato Arepas

1/2 pound veal cutlets 1 teaspoon cumin 1/2 teaspoon chili powder 1-1/2 tablespoons olive oil 2 green onions (1 ounce each), sliced 1 clove garlic, minced 10-ounce can diced tomatoes and green chilies 1/8 teaspoon salt 2 cups packed baby spinach (about 2.5 ounces) 4 arepas (5 inches in diameter) 1/4 cup crumbled queso blanco cheese (1 ounce)

Pound veal cutlets into 1/4- to 1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder. In 12-inch nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced. Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal 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 in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops. All materials courtesy of Family Features. Visit for additional recipes and complete nutrition information.