Yes, Mexican can be healthy! I will show you how you can take this traditional yumminess and make it healthy.
I love when my boys walk in the kitchen and ask “Mommy what are you making for dinner?” And I tell them and they do a little dance and lick their lips and rub their tummy. Seriously, I am not exaggerating. This usually happens when I tell them I am making Mexican food.
- 1 cp Dry Quinoa
- 2 cps Chicken broth
- 3/4 cup shredded light shredded cheese
- 1 Carrot shredded
- 2 eggs lightly beaten
- 3/4 cp flour
- 2 tbl Quick Cooking Oats
- 1 tbl Wheat germ
- 1 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Mustard powder
- 1 tsp salt
1. Place quinoa in a pot with 2 cups of broth. Bring it to a boil and reduce to medium low-heat and cook until water is absorbed 10 minutes. Leave covered for about 5 minutes and then fluff and let cool.
2. In a large bowl add the rest of the ingredients.
3. On your comal or griddle spray with cooking spray and add about 1/4 cp of mixture for each patty. Make sure you don’t flip too soon otherwise you will end up with some doughy mess.
4. After 4 minutes turn over and flatten as flat as a tortilla, he, he, he. Actually, it’s won’t be as flat as a tortilla which is why they are called gorditas (fatty) they are supposed to be slightly thick.
Top with refried beans, shredded chicken, pico de gallo (diced tomatoes, onions, cilantro, lime juice), guacamole, sour cream and salsa and squeeze a lime wedge over it. Enjoy!
recipe adapted from Eating Well Living Thin