Gorditas with Cholula-Spiced Rajas

INSTRUCTIONS

• 1 For the Rajas Filling, roast poblano peppers under a broiler on HIGH heat or over an open flame on the stovetop, turning occasionally until all sides are charred and blistered, about 8 – 10 minutes. Place roasted peppers in a medium bowl; cover with plastic wrap and allow to steam for 10 minutes. Peel off charred skin and remove seeds and stems. Slice peppers into thin strips (rajas).
• 2 Meanwhile, for the Gorditas, mix masa harina, warm water, and salt in large bowl, stirring until a soft dough forms. If dough feels too dry, add additional water, about 1 tablespoon at a time, just until sticky, but soft dough ball is formed. Divide dough into 8 equal portions and shape each portion into a ball. Flatten each ball into a thick disc (about 1/2-inch thick).
• 3 Heat about 1/4 inch of oil in large skillet on medium heat. Fry gorditas 2 - 3 minutes per side, until golden brown and slightly crispy. Drain on paper towels.
• 4 To finish the Rajas Filling, heat oil in clean skillet on medium heat. Add onions; cook and stir 3 - 4 minutes until softened. Add the roasted poblano strips (rajas) and Original Hot Salsa. Stir well to coat peppers and onions. Reduce heat and simmer 5 - 7 minutes. Remove from heat and stir in shredded cheese until melted and well blended.
• 5 Once gorditas are cool enough to handle, carefully cut open along one edge to create a pocket, being careful not to cut all the way through. Spoon Spiced Rajas and cheese mixture into each gordita, filling generously. Sprinkle with fresh cilantro, if desired, and serve hot. Pair with your favorite Mexican sides like rice and beans.