Stuffed Masa Pockets with Green Chiles and Cheese

Name: Stuffed Masa Pockets with Green Chiles and Cheese
Yield: Makes 10 Servings
Ingredients: 12 ounces poblano chiles (about 4 medium); 1 14.5- to 16-ounce can whole tomatoes in juice, drained; 1 tablespoon vegetable oil; crumbled queso fresco or feta cheese (about 8 ounces); 2 cups freshly ground corn masa dough for tortillas (about 17 ounces), or make masa dough with 1 3/4 cups masa harina (corn tortilla mix; about 8 1/2 ounces) mixed with 1 cup plus 2 tablespoons warm water; 1/3 cup all purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; Warm water; Vegetable oil (for frying)

By Rick Bayless

April 30, 2003

Recipe notes