STUFFED MASA POCKETS WITH GREEN CHILES AND CHEESE
Categories Food Processor Cheese Pepper Tomato Vegetarian Cinco de Mayo Buffet Hot Pepper Spring Pan-Fry Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 10
Number Of Ingredients 12
Steps:
- For filling:
- Char poblano chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chiles into 1/4-inch strips.
- Place tomatoes in processor; chop coarsely. Heat oil in large saucepan over medium-high heat. Add tomatoes and cook 3 minutes, stirring occasionally. Add chiles; cook until mixture thickens, stirring often, about 5 minutes. Remove from heat; mix in cheese. Season with salt.
- For dough:
- Combine fresh masa or masa harina mixture, flour, baking powder, and salt in large bowl. Knead to blend well, adding warm water by tablespoonfuls as needed until dough is soft but not sticky. Divide dough into 10 equal portions; roll each into ball. Place balls on sheet of aluminum foil. Cover balls of dough with plastic wrap to prevent drying.
- Cut two 8-inch rounds from heavy-duty resealable plastic bag. Place 1 round on bottom half of tortilla press. Place 1 dough ball in center; top with second plastic round. Close tortilla press, gently flattening dough to 4-inch round about 1/4 inch thick. Peel off top plastic. Lift bottom plastic and peel dough round off. Place on sheet of waxed paper. Shape remaining 9 balls into 4-inch rounds.
- Line baking sheet with aluminum foil. Heat heavy large griddle or skillet over medium heat. Place two 4-inch rounds at a time on griddle or skillet. Cook until just light brown, about 2 minutes per side. Transfer gorditas to prepared baking sheet. (Filling and gorditas can be made 2 hours ahead. Cover loosely; let stand at room temperature.)
- Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer. Heat oil over medium heat to 325°F to 350°F. Fry 2 or 3 gorditas at a time until crisp and slightly puffed, 30 seconds per side. Transfer to paper towels to drain.
- Cut halfway around edge of each gordita to make opening. Gently squeeze sides to open shell. Spoon about 1/4 cup filling into each opening. Arrange gorditas on platter; serve warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdullah Rajput
[email protected]These masa pockets were a great way to use up some leftover green chiles and cheese. I'll definitely be making them again.
Ntakadzeni Madzhasi
[email protected]I'm not sure what I did wrong, but my masa pockets turned out flat and dense. I'll have to try again.
Eliza Hatter
[email protected]These masa pockets were delicious! I especially liked the crispy edges.
Thathsarani Perera
[email protected]I had a hard time getting the masa pockets to seal properly. Maybe I'll try a different method next time.
The Life of Hall
[email protected]These masa pockets were a bit too greasy for my taste, but they were still pretty good.
sewalem ayanaw
[email protected]I've never had masa pockets before, but I'm definitely a fan now. These were so good!
kutlo kelebopile
[email protected]I was really impressed with these masa pockets. They were so flavorful and the filling was just right.
Annette Parise
[email protected]These masa pockets were so easy to make and they turned out perfect. I will definitely be making them again.
Akash babu Babu
[email protected]I'm not a huge fan of green chiles, but I still liked these masa pockets. The cheese and masa were a great combination.
Ashley Duran
[email protected]These masa pockets were a bit bland for my taste. I think I'll add some more spices next time.
Emely Raquel Bonilla
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The masa pockets were delicious!
Kasey Ashby
[email protected]These masa pockets were a bit too spicy for my taste, but I still enjoyed them.
nafiu sulaiman
[email protected]I love these masa pockets! They're so easy to make and they're always a hit with my family and friends.
Efraimu Tende
[email protected]These masa pockets are so good! The masa is soft and fluffy, and the green chiles and cheese are a perfect match.
Praveen Olee
[email protected]I was a bit skeptical about trying this recipe, but I'm glad I did. The masa pockets were delicious and the green chiles and cheese were the perfect filling.
Destany Arvallo
[email protected]I've made these masa pockets several times now and they've always turned out great. They're so easy to make and they're always a crowd-pleaser.
Sheik Sadi
[email protected]These masa pockets were a hit at my last party! Everyone loved the combination of flavors and textures.