Spinach Chalupas Cassserole (Chalupas de Espinacas)
If you're a spinach lover, this recipe is for you. I have made it, and it's fantastic! It's one of my favorite dishes to take to potlucks etc. -- LuAnn
Yield: 8 servings; 2 chalupas per serving
2 pounds fresh spinach, well rinsed (LuAnn used 3 10-ounce boxes frozen chopped spinach)
1/2 cup minced onion (LuAnn used 1 cup)
2 cloves garlic, minced
Tabasco sauce to taste (may substitute a finely chopped pickled jalapenos to taste)
Salt to taste
1/2 cup soda cracker crumbs
1 large egg, beaten
18 flour tortillas (LuAnn used 16 CORN tortillas)
1 1/2 cups cream (LuAnn used 2 cups)
1 1/2 cups shredded Cheddar cheese (LuAnn used 2 cups)
In a saucepan, combine the spinach with a small amount of water.
Cook just until tender; drain well, then chop.
(Or, if using frozen spinach, cook and drain as directed above).
In a mixing bowl, combine the prepared spinach with the onion, garlic, Tabasco sauce (or jalapenos) and salt; mix well.
Stir in the cracker crumbs and egg.
Spoon the mixture onto the tortillas; roll to enclose filling.
Arrange side by side in a shallow glass baking dish, rolled edges down.
Pour cream over the rolls.
Refrigerate for 4 to 5 hours.
Before baking, preheat the oven to 300º F.
Sprinkle the rolls with cheese.
Bake for 45 minutes, or until golden brown.
Posted by LuAnn.
Source: Azlinda on Recipe Goldmine and Cook 'n' Chat. Edited and revised by LuAnn.