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Baked Chicken Gorditas Verde

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



Quick and easy


Prep Time:

15 minutes

Cook Time:

10 minutes


24 servings


•  Salsa:

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

•  Gorditas:

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 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.

Heat oven to 400°F. Line baking sheet with foil, spray with non-stick spray.

Combine 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.

Fill each gordita with 1 Tablespoon refried beans, a couple Tablespoons shredded chicken and 1 Tablespoon of avocado tomatillo salsa. Serve warm.
Nutritional Information
Serving size: 1, Calories: 130, Total Fat: 4g, Cholesterol: 0mg, Sodium: 180mg, Carbohydrates: 11g, Dietary Fiber: 1g, Protein: 2g
My H-E-B Texas Life Magazine, September 2011

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