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Stuffed Gorditas

  • Prep 30 min
  • Total 40 min
  • Ingredients 13
  • Servings 8

Ingredients

Gorditas

2
cups instant corn masa for tortillas
2
cups Progresso™ chicken broth or water
1/4
cup vegetable oil

Filling

2
ripe avocados, peeled and pitted
8
tomatillos, husked and washed, halved
1/2
cup Progresso™ chicken broth
1/4
cup heavy whipping cream
1
teaspoon chicken boullion granules
1/2
teaspoon salt
2
cups shredded cooked chicken (from 1 rotisserie Chicken)

Topping

1
cup queso fresco cheese, crumbled
1/2
cup shredded romaine lettuce
1/4
cup sour cream
2010 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1
Calories
380
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
580mg
24%
Potassium
390mg
11%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Refried black beans.

If you have extra filling, serve with warm corn tortillas and refried beans or frijoles de la olla (black bean soup).

Directions

  • 1 In medium bowl, mix masa and 2 cups of the chicken broth until soft dough forms. Shape dough into 8 round flat patties, about 3 to 3 1/2 inches in diameter, to resemble a gordita. Cook gorditas in 12-inch skillet on medium heat for 5 to 6 minutes per side or until brown spots appear and dough is no longer soft. Set gorditas aside; cool 10 minutes. Make a 2-inch slit in side of each gordita to form a pocket.
  • 2 Place 3 tablespoons of the oil in a skillet; heat oil about 1 minute or until hot. Cook gorditas about 1 minute per side coating gorditas with the oil.
  • 3 Meanwhile, in blender place avocados, tomatillos, 1/2 cup of the chicken broth, cream, boullion granules and salt. Cover; blend on high speed 30 seconds until mixture is smooth. In 1 quart saucepan, heat remaining 1 tablespoon of the oil. Stir in the avocado mixture; cook on medium heat for 5 minutes. Stir in the shredded chicken; cook and stir about 2 minutes until mixture is hot.
  • 4 Spoon about 3 tablespoons of the chicken mixture into the pocket of each gordita. Top half of the gordita with 1 tablespoon of the filling, if desired. Serve the gorditas with queso fresco, lettuce and sour cream.

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