My H-E-B Texas Life Magazine, September 2011
4ripe tomatillos, husks removed, washed and quartered,
•juice of 1 lime,
1poblano pepper, seeded & chopped,
1pouch (6 oz.)H-E-B Fresher Lasting Avocado Chunks, chopped,
1/3c.chopped cilantro leaves,
•salt & pepper,
2c.instant corn masa flour,
1 1/2c.warm water,
1/4c.H-E-B Olive Oil,
1can (14 oz.)fat free refried pinto beans (optional),
1/2H-E-B Chef Prepared Rotisserie Chicken,
1Combine tomatillos and garlic in small bowl. Cover with plastic wrap, microwave on High power 1 minute. Add lime juice, process in food processor 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 pepper. Set aside.
2Heat oven to 400°F. Line baking sheet with foil, spray with non-stick spray.
3Combine corn masa, water, olive oil, chili powder and salt in bowl. Knead 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 between wax paper into a 3-inch diameter round. Place on prepared baking sheet. Spray gorditas with non-stick spray on both sides. Bake 12 minutes or until golden.
4Fill each gordita with 1 Tablespoon refried beans, a couple Tablespoons shredded chicken and 1 Tablespoon of avocado tomatillo salsa. Serve warm.
Serving size: 1, Calories: 130, Total Fat: 4g, Cholesterol: 0mg, Sodium: 180mg, Carbohydrates: 11g, Dietary Fiber: 1g, Protein: 2g