Yummy 😋 gorditas de espinacas y queso en cómal 🫶🥰🌸

Oh my goodness, you guys! I've been absolutely craving something comforting and delicious lately, and I finally decided to whip up a batch of my favorite homemade spinach and cheese gorditas. And let me tell you, they turned out perfectly! If you're looking for a satisfying meal or snack that's surprisingly easy to make, you've got to try these. There's just something magical about cooking these gorditas on a hot comal or dark griddle. I love watching them puff up and get that beautiful light browning on the outside, while the inside stays soft and tender. The best part? When you pull one apart, you get to see that incredible melted, stringy cheese mixed with the vibrant green spinach filling. It’s pure comfort in every bite! For my recipe, I usually go for a classic blend of Oaxaca or Monterey Jack cheese because it melts so beautifully, creating that irresistible gooey texture. But if you're feeling adventurous or looking to try something different, using requesón (ricotta cheese) can also be amazing for a creamier, softer filling in your gorditas de requesón. You can even add some diced rajas (roasted poblano strips) for a little kick, making them fantastic gorditas de rajas con queso! The possibilities are endless when it comes to the cheese and fillings. To make them, I start with a simple masa dough. You can use masa harina mixed with warm water and a pinch of salt until it forms a soft, pliable dough. Then, for the filling, I quickly sauté some fresh spinach until wilted, squeeze out any excess water, and then mix it with shredded cheese. Sometimes I add a touch of garlic powder or a tiny bit of chopped onion for extra flavor. Once your dough is ready, take a small ball, flatten it slightly, make an indentation, and generously stuff it with your spinach and cheese mixture. Carefully close the dough around the filling, shaping it back into a disc. Then, onto the hot comal! Cook them for a few minutes on each side until they're golden brown and slightly puffy. That's when you know the cheese inside is perfectly melted. Now, I know some of you might be wondering about the difference between gorditas and pupusas. While they both involve a masa dough and a savory filling, gorditas are typically thicker and often split open after cooking to be stuffed further, or filled before cooking and served as is, like these. Pupusas, on the other hand, are almost always filled before cooking and sealed completely. Both are delicious, but I find gorditas a bit more versatile for different fillings, especially when you want that spinach and cheese goodness front and center! These spinach and cheese gorditas are fantastic on their own, but they're even better with a dollop of crema, a sprinkle of cotija cheese, or a side of your favorite salsa. They make a wonderful breakfast, lunch, or even a light dinner. Trust me, once you try these homemade gorditas, you'll be hooked!