Gorditas — Mexican Thick Corn Tortillas with Chicken Filling

Knead the cornmeal, warm water and salt together to make a soft dough.

Cover the dough with plastic wrap and let it rest for fifteen minutes.

Sauté the onion in oil, add the tomato and ground red pepper, then stir in the shredded chicken and cook for 5 more minutes.

Take portions of dough, roll them into balls, then flatten them in your palms into thick rounds about 1 centimeter thick.

Cook the rounds in a greased pan for one minute on each side, until golden.

Use a knife to cut a pocket into the side of each cooked round. Fill with the chicken mixture and crumbled white cheese, then serve hot.