Azlinda, of RecipeGoldmine, who originally posted the recipe said, “If you're a spinach lover, this recipe is for you. I have made it, and it's fantastic! A great Mexican recipe.”
Makes 16 to 18 chalupas
2 pounds fresh spinach (LuAnn uses three (10-ounce) boxes frozen chopped spinach)
1/2 cup minced onion (LuAnn uses 1 medium onion)
2 cloves garlic, minced
Tabasco sauce to taste (LuAnn substitutes 1 4-ounce can diced green chilies)
Salt to taste (1/2 to 1 teaspoon)
1/2 cup soda cracker crumbs (LuAnn uses closer to 1 cup)
1 large egg, beaten
18 flour tortillas (LuAnn uses 16 CORN tortillas)
1 1/2 cups cream (LuAnn uses two 1/2-pint containers, or 2 cups)
1 1/2 cups shredded Cheddar cheese (LuAnn uses 8 ounces, or 2 cups)
Combine spinach with a small amount of water in saucepan.
Cook just until tender; drain well.
Combine cooked, drained spinach with onion, garlic, Tabasco sauce and salt in bowl; mix well.
Stir in cracker crumbs and egg.
Spoon mixture onto tortillas; roll to enclose filling. Place in baking dish.
Pour cream over rolls.
Refrigerate for 4 to 5 hours (or overnight – LuAnn). Sprinkle with cheese.
Bake at 300ºF for 45 minutes or until golden brown.