Chicken Sausage Arepas with Chimichurri

1 package Holmes Chicken Slices (12 oz)

2 ¼ cups lukewarm water

1 teaspoon salt

2 cups pre-cooked white cornmeal

¼ cup vegetable oil

½ tbsp minced garlic

1 cup fresh parsley

¼ cup fresh cilantro

2 tablespoons red onion, chopped

2 tablespoons apple cider vinegar

2 tablespoons olive oil

½ teaspoon red pepper flakes

Salt and pepper to taste

1 avocado

½ cup Queso fresco crumbles

Cook

Stir together the water and salt in a medium bowl.
Carefully stir in the cornmeal with your fingers until the mixture forms a soft dough.
Divide the dough into 8 equal pieces, and roll each piece into a ball.
Flatten each dough ball out to about ½ inch thickness.
Heat the vegetable oil in a large skillet over medium heat and fry the arepas in batches. You’ll want to cook them until golden brown on both sides (4-5 minutes per side).
Remove the cooked arepas to a paper towel-lined plate to drain excess oil.
Add the sausage to the pan and cook until browned and slightly crisp.
Place the garlic, parsley, cilantro, red onion, red wine vinegar, olive oil, red pepper flakes, and salt and pepper in a food processor, and process until smooth to make a chimichurri sauce.
Assemble the arepas with a few slices of avocado, a sprinkle of queso fresco, and a few slices of the browned chicken sausage. Drizzle on the chimichurri sauce, or use it as a dipping sauce, and enjoy warm!