30-Min Veg Mex--Gorditas

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Gorditas

 

Recipe By :30-Minute Vegetarian Mexican Cookbook, Sarah Beattie

Serving Size : 12 Preparation Time :0:00

Categories : 30-Minute Vegetarian Mexican

 

Amount Measure Ingredient -- Preparation Method

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1 cup instant polenta

2 cups water

1/2 teaspoon salt

1 teaspoon double-acting baking powder

1 teaspoon margarine

1 serrano pepper -- finely chopped

1 cup ricotta cheese

oil

1/2 head iceberg lettuce -- shredded

tomato sauce

 

In a nonstick pan, cook the polenta, water, salt, baking powder, and margarine

over low heat, stirring, until the mixture leaves the pan's sides easily. This

takes only a few minutes.

 

Divide into 12 balls. Flatten each in turn on a sheet of baking paper and turn

onto heated griddle or dry skillet. Cook, turning until a crust develops on

both sides.

 

In a small bowl mix the serrano pepper into the ricotta.

 

In a heavy frying pan or skillet, heat the oil over moderate heat. Fry the

cornmeal cakes until golden and slightly puffed.

 

Drain and split open. Fill with ricotta and lettuce. Serve immediately with

tomato mixture.

 

S(ISBN):

" 0-88001-598-5 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 42 Calories; 3g Fat (64.3% calories from

fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 154mg

Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Their name means " little fatties " and they are a thicker tortilla.

Almost like hoecakes, these cornmeal griddlecakes can be filled with most things

from simple grated cheese to tomato sauces to leftover chili.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0