Eggland's Best: Breakfast Gorditas

Eggland's Best has shared their recipe book to bring you some of the tastiest dishes using their eggs! Learn to make Gorditas, a staple food in New Mexico that everyone needs to discover! They are especially good for people wanting to keep gluten-free as you get a tasty sandwich with no gluten! Eggland's Best eggs fit so well with them. They are always tasty and fresh and the one egg I always reach for!

Pep Time: 20 Minutes
Cook Time: 40 Minutes
Yield: 3

Ingredients: 

Green Chile Sauce:

½ medium potato, diced

½ medium yellow onion, chopped

1 cup chicken broth

½ teaspoon salt

1 cup chopped green chile

¼ cup heavy cream

Gorditas:

1 cup masa harina

3/4 cup water

½ teaspoon salt

Cheesy Eggs:

6 Eggland’s Best eggs, large

½ teaspoon salt

½ teaspoon black pepper

1 ½ cups Colby-jack cheese, shredded

2 tablespoons butter

1 medium ripe tomato, chopped

Preparation: 
Step 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
Step 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
Step 3
Heat a large skillet over medium-high heat.
Step 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.
Step 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.
Step 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.
Step 7
Repeat to make all six gorditas.
Step 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.
Step 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.

Nutrition: