Crispy Bean Gorditas with Chipotle Crema
Thick, golden fried corn cakes stuffed with warm refried beans and topped with tangy chipotle crema, fresh cheese, and pickled onions. A 20-minute weeknight dinner that tastes like a street-food victory.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 cup masa harina (corn flour)
- ¾ cup warm water
- 1 can (15 oz) refried beans (canned or homemade)
- ½ cup sour cream
- 2 peppers chipotle peppers in adobo
- ½ cup queso fresco or crumbled feta
- ½ medium red onion, thinly sliced
Instructions
- 1
Mix masa harina with warm water and a pinch of salt until it forms a soft, moist dough. Rest 5 minutes.
- 2
Blend sour cream with 2 chipotle peppers and 1 tbsp adobo sauce until smooth. Season with salt to taste.
- 3
Warm refried beans in a small saucepan over medium heat, stirring occasionally, until heated through, ~4 minutes.
- 4
Divide dough into 4 balls. Press each between plastic wrap into a thick disc (about 1/3 inch). Heat oil in a 10-inch skillet over medium-high.
- 5
Fry gorditas 3–4 minutes per side until deep golden and crispy. Transfer to a plate lined with paper towels.
- 6
Slice each gordita in half horizontally. Stuff with warm beans, dollop chipotle crema, top with cheese and pickled onion. Serve hot.
Tools you’ll need
- blender or food processor
- small saucepan
- 10-inch skillet
- spatula
- plastic wrap or zip-lock bag
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