Mini Mexican Gorditas


Mini Mexican Gorditas recipe

Mini Mexican Gorditas

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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 24


  • 1 avocado pitted, peeled and cut into 1/2-inch cubes
  • 1 large lemon 2 teaspoons grated peel and 4 1/2 teaspoons juice
  • 1 box 10 oz Green Giant™ Steamers™ Niblets™ frozen corn & butter sauce
  • 6 oz bulk chorizo sausage crumbled
  • 1 can Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits 8 biscuits
  • 2 tablespoons Crisco® Pure Corn Oil
  • 1 cup shredded pepper Jack cheese 4 oz


  • Heat oven to 300°F. In small bowl, mix avocado, lemon peel, lemon juice, 1/8 teaspoon kosher salt and 1/8 teaspoon pepper. Cover and refrigerate. Microwave corn as directed on box. Pour into medium bowl.
  • Meanwhile, in 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain on paper towels. Wipe skillet clean. Add sausage to corn.
  • Separate dough into 8 biscuits; cut each biscuit evenly into 3 wedges. Press or roll each wedge to form 3-inch round.
  • In same skillet, heat 1 1/2 teaspoons of the oil over medium heat. Add 6 biscuit rounds; cook 1 to 2 minutes on each side or until golden brown and cooked through. Place on ungreased cookie sheet; keep warm in oven. Repeat with remaining biscuit rounds, adding 1 1/2 teaspoons oil to skillet for each batch.
  • Top each biscuit round with 1 tablespoon sausage mixture and 2 teaspoons cheese. Bake 4 to 5 minutes or until heated through and cheese is melted. Top each evenly with avocado mixture. Serve warm.


Adapted from http://www.pillsbury.com/recipes/mini-mexican-gorditas/1f760755-4fd8-4522-b5f4-a2f0b9741450
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