When I planned to make these they were supposed to turn out completely different. I didn’t follow the directions as Mission had advised. Oops! The outcome was really delicious though and I wasn’t entirely disappointed.
My goal was to disguise the insides from the kids, but my “empanadas” split open in the middle of the cooking time. My husband and I didn’t mind the site of them. The kids had hoped for “hand pies” as I had promised.
Well, sometimes it doesn’t work out as planned, kiddos.
The stuffing for these gorditas will really remind you of fall and they taste so good. They’re sweet, salty and savory. You’ll see.
What You Will Need:
½ rotisserie chicken, shredded
½ C butternut squash, diced
½ C dried currants
6 garlic cloves, whole
3 T sherry vinegar
¼ C pine nuts, toasted
1/3 C honey
2 T olive oil
1 T paprika
1 egg small container of non-fat plain Greek yogurt
1 tsp cumin
½ tsp dried oregano
1 tsp dried parsley
8-10 small corn tortillas
1) Preheat oven to 400° F.
2) Coat squash and garlic in olive oil. Transfer to baking pan.
3) Roast for 30 minutes. Toss in the middle of cooking time.
4) In large saucepan, toast pine nuts.
5) Puree garlic, sherry vinegar, ½ honey and paprika.
6) Add chicken, squash, currants and puree to pine nuts.
7) Mix together until thoroughly heated.
8) Fill center of tortillas with mixture. Fold and brush with egg wash.
9) Bake for 10-12 minutes. Flipping in middle of cooking time.
10) While gorditas bake, make dipping sauce.
11) In small bowl, whisk together yogurt, remaining honey, cumin, parsley and oregano.
12) Serve with warm gorditas.