Spinach, Onion and Garlic Cheese Gorditas- A Great Vegetarian Dinner!

spinach onion and garlic cheese gorditas

These gorditas remind me of the evenings I spent as an exchange student in Mexico. In Mexico people usually eat a larger main meal around 2-3 in the afternoon. Then, around 7-8pm there is a bit of a snack. Sometimes it is just a simple sandwich or quesadilla at home, but then on a special night we would go out to get some street food. One of the foods I loved were some delicious gorditas. There would be lots of different fillings and it was fun to watch the ladies make them quickly and cook them on big griddles on the sidewalk. That was always a special snack to have at night. 

If you would like to learn about lots of amazing health benefits you can get from spinach, here is a great article to check out!

I have brought the gordita back here for dinner, lunch or a snack. I decided to make a yummy spinach filling as well. These may be made with mozarella cheese, a Mexican cheese or a dairy free cheese. 

Spinach, Onion and Garlic Cheese Gorditas: 

Makes about 8 gordita


2 cups dry masa flour

1/4 teaspoon salt

1 1/3 cups water

1. Mix thoroughly together the masa mix, salt and water until you form a soft, uniform dough. 

2. Form patties that are 3-4 inches wide. 

3. Heat olive oil in a skillet over medium-high heat. Cook the gorditas for about 4 minutes each side. Make sure each side is fully cooked and golden brown. 

4. Once all of the gorditas are cooked, take a knife and make a slit halfway through the gordita to form a kind of pocket for the spinach  & cheese filling. 


2 cups finely chopped spinach

1/2 onion, finely chopped

2 cloves garlic, minced

olive oil

salt/pepper to taste

Mozzarella cheese (1/2-3/4 cup, shredded) 

1. In a skillet over medium heat, heat the olive oil. 

2. Saute the onion and garlic until soft. Then, add in the spinach until cooked and soft. Season with salt and pepper. 

3. Into each gordita pocket, put 1-2 tablespoons or so of the spinach mixture in. Put in 1-2 tablespoons of cheese into the pocket as well. 

4. Place all of the filled gorditas on a plate, place them in the microwave and microwave for 30 seconds to 1 minute, until all of the cheese has melted. Serve immediately and enjoy! 

If you enjoyed this yummy gluten free-vegetarian entree recipe, pass it on to a vegetarian friend! 



Chilaquile Casserole- A Great Weeknight Dinner!


Chilaquile Casserole- A great, quick and easy weeknight meal! 

Oh my goodness! There are some nights like a Monday night where you are tired from starting a busy week again, yet you want a healthy, satisfying meal for dinner. This casserole fits the bill! 

I love Mexican food! I lived in Mexico as an exchange student when I was 16 years old and I learned about a great food called chilaquiles. It is a dish usually served for breakfast with eggs and uses up leftover tortillas which are fried in oil and tossed with yummy salsa or tomatoes and chiles. 

This casserole combines the flavors and ideas of chilachiles into a delicious, easy to fix meal. I love that it uses many of the ingredients I always have on hand, it is healthy, fast and a great hot meal! 

I hope you and your family enjoy it on a weeknight coming up! 

It also makes a great dish for a lunch or brunch potluck. 

Chilaquile Casserole: 

This makes 6 servings- a yummy big casserole!  You may halve the recipe to make 3-4 servings. 

12 corn tortillas (you may either use homemade tortillas (masa mix + water and salt) or store bought tortillas) 

olive oil

1-2 clove garlic, minced

1 onion, finely chopped

1 can mild green chiles

1 pound ground beef (grass-fed, organic), or ground turkey

1 teaspoon onion powder

1 teaspoon chile powder

1 teaspoon cumin

2 cups stewed, chopped tomatoes

1 1/2 cups water

Salt to taste

1 cup shredded mozarella cheese

1  8 ounce can sliced olives

1. Cut the tortillas into 1 inch squares. Heat a skillet to medium-high heat. Add the olive oil to the pan and heat up. Add the tortilla squares to the pan and fry them until crispy on the outside. You will need to fry them in batches. Once a batch is fried, transfer them to a plate. 

2. In a large saucepan, heat olive oil. Add in the garlic and onion and saute until the onion is soft and translucent. Add in the mild green chiles. Add the meat and cook until meat is cooked through and tender, stirring frequently. Add the tomatoes, water and tortillas. Cook in the pan (simmer on low heat) for 30 minutes. Add salt to taste.

3. Transfer the mixture to a 13x9 baking dish. Top with cheese and olives and bake at 350F for 15 minutes. 

Take out of the oven and enjoy!! 

If you loved this quick & yummy weeknight dinner idea, pass it on to a friend!