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Baked Chicken Gorditas Verde
Prep Time:
15 minutes
Cook Time:
10 minutes
24 servings


4 ripe tomatillos, husks removed, washed and quartered

1 clove garlic, chopped

• juice of 1 lime

1 poblano pepper, seeded & chopped

1 pouch (6 oz.) H-E-B Fresher Lasting Avocado Chunks, chopped

1/3 c. chopped cilantro leaves

• salt & pepper


2 c. instant corn masa flour

1 1/2 c. warm water

1/4 c. H-E-B Olive Oil

1 tsp. chili powder

1 tsp. salt

1 can (14 oz.) fat free refried pinto beans (optional)

1/2 H-E-B Chef Prepared Rotisserie Chicken


Combine tomatillos and garlic in small bowl. Cover with plastic wrap,
microwave on High power 1 minute. Add lime juice, process in food proc
essor or blender bowl to a smooth texture. Add chopped poblano pepper,
process 5 seconds until pepper is fine chopped. Combine salsa mixture
, avocado and cilantro leaves in bowl. Season to taste with salt and p
epper. Set aside.
Heat oven to 400°F. Line baking sheet with foil, spray with non-st
ick spray.
Combine corn masa, water, olive oil, chili powder and salt in bowl. Kn
ead a couple of minutes. Place on a floured surface. Divide dough into
24 balls, place in a zipper bag to keep moist. Press each ball betwee
n wax paper into a 3-inch diameter round. Place on prepared baking she
et. Spray gorditas with non-stick spray on both sides. Bake 12 minutes
or until golden.
Fill each gordita with 1 Tablespoon refried beans, a couple Tablespoon
s shredded chicken and 1 Tablespoon of avocado tomatillo salsa. Serve

Nutritional Information

Serving size: 1, Calories: 130, Total Fat: 4g, Cholesterol: 0mg, Sodiu
m: 180mg, Carbohydrates: 11g, Dietary Fiber: 1g, Protein: 2g


My H-E-B Texas Life Magazine, September 2011