1. To make the green chile sauce, place the potato, onion, chicken broth and salt in a medium saucepan. Cook over medium heat until the potato is cooked through. Transfer the entire mixture to a blender or food processor, along with the green chile and blend until smooth. Add the cream. Keep warm.
2. To make the gorditas, mix the masa harina, water and salt to create a soft dough. If the dough is too crumbly, add water, a tablespoon at a time until it comes together.
3. Heat a large skillet over medium-high heat.
4. Divide the dough into 6 balls. Flatten each ball between two sheets of plastic wrap using a tortilla press or flat plate to about 4” in diameter. (It will be thicker than a normal tortilla). Place in the hot skillet and let cook until brown spots form on the bottom, approximately 2 minutes. Flip to the other side and cook another 2 minutes. Flip and cook for another 15 seconds. The gordita will inflate slightly.
5. Add oil for frying to the pan and heat the oil to 375 degrees F and carefully place gorditas into the hot oil for approximately 1 minute on each side, or until lightly browned. Gorditas will rise to the surface, cook for another 20 seconds. Drain on a paper towel and allow to cool.
6. As soon as you can handle it, hold the gordita and slit an incision along the edge of one side to create a pocket.
7. Repeat to make all six gorditas.
8. To make the eggs, break all the Eggland’s Best eggs into a medium bowl and whisk until they are completely combined. Add the salt, pepper, and shredded cheese. Heat a skillet over medium heat and melt the butter. Add the Eggland’s Best eggs and scramble until cooked.
9. Assemble the gorditas by placing 1/6 of the Eggland’s Best eggs in each gordita pocket. Top with the green chile sauce. Garnish with the chopped tomatoes. Serve immediately.
- 53.5 Fat
- 29.5 g Saturated Fat
- 484 mg Cholesterol
- 2378 mg Sodium
- 48 g Carbohydrates
- 6.2 g Dietary Fiber
- 43.8 g Protein
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Nutritional Information
- 53.5 Fat
- 29.5 g Saturated Fat
- 484 mg Cholesterol
- 2378 mg Sodium
- 48 g Carbohydrates
- 6.2 g Dietary Fiber
- 43.8 g Protein
Directions
1. To make the green chile sauce, place the potato, onion, chicken broth and salt in a medium saucepan. Cook over medium heat until the potato is cooked through. Transfer the entire mixture to a blender or food processor, along with the green chile and blend until smooth. Add the cream. Keep warm.
2. To make the gorditas, mix the masa harina, water and salt to create a soft dough. If the dough is too crumbly, add water, a tablespoon at a time until it comes together.
3. Heat a large skillet over medium-high heat.
4. Divide the dough into 6 balls. Flatten each ball between two sheets of plastic wrap using a tortilla press or flat plate to about 4” in diameter. (It will be thicker than a normal tortilla). Place in the hot skillet and let cook until brown spots form on the bottom, approximately 2 minutes. Flip to the other side and cook another 2 minutes. Flip and cook for another 15 seconds. The gordita will inflate slightly.
5. Add oil for frying to the pan and heat the oil to 375 degrees F and carefully place gorditas into the hot oil for approximately 1 minute on each side, or until lightly browned. Gorditas will rise to the surface, cook for another 20 seconds. Drain on a paper towel and allow to cool.
6. As soon as you can handle it, hold the gordita and slit an incision along the edge of one side to create a pocket.
7. Repeat to make all six gorditas.
8. To make the eggs, break all the Eggland’s Best eggs into a medium bowl and whisk until they are completely combined. Add the salt, pepper, and shredded cheese. Heat a skillet over medium heat and melt the butter. Add the Eggland’s Best eggs and scramble until cooked.
9. Assemble the gorditas by placing 1/6 of the Eggland’s Best eggs in each gordita pocket. Top with the green chile sauce. Garnish with the chopped tomatoes. Serve immediately.