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Stuffed Gorditas

Name: Stuffed Gorditas
Prep time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 cups instant corn masa for tortillas; 2 cups Progresso™ chicken broth or water; 1/4 cup vegetable oil; 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); 1 cup queso fresco cheese, crumbled; 1/2 cup shredded romaine lettuce; 1/4 cup sour cream

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

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.

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

Nutrition Facts

Serving Size: 1

Calories: 380

Calories from Fat: 200

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;