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Nutrition Facts
Serving Size 64 g
(Approx. 24 Servings)
Amount Per Serving
Calories 190 Calories From Fat 130
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 200 mg 8%
Total Carbohydrate 14 g 5%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 3 g
Vitamin A 2% Iron 2%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Chicken Gorditas Verde

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
24  People


Recipe makes 24 Servings

4 ripe tomatillos, husks removed, washed and quartered
1 garlic, chopped
1 lime, juiced
1 poblano pepper, seeded and chopped
6 large Hass avocado, chopped
1/3 cup(s) cilantro, chopped
1 1/8 Tsp kosher salt
1/8 Tsp black pepper
2 cup(s) instant corn masa flour
1 1/2 cup(s) warm water
1/4 cup(s) olive oil
1 Tsp chili powder
14 Oz fat free refried pinto beans
16 Oz H-E-B Rotisserie Chicken, shredded
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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 poblano peppers, process 5 seconds until pepper is fine chopped.
Combine salsa mixture, avocados and cilantro 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 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 zip close 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 beans, 2 tablespoons chicken and 1 tablespoon of avocado tomatillo salsa. Serve warm.



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