Ingredients with Measurements:
- 4 pambazo rolls
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup grated Oaxaca cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking sheet
- Large skillet
- Oven
Step-by-step instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together diced potatoes, sliced red and green bell peppers, sliced onion, minced garlic, olive oil, salt, and pepper.
3. Spread the vegetables out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the potatoes are tender and the vegetables are caramelized.
4. While the vegetables are roasting, slice the pambazo rolls in half lengthwise and remove some of the soft bread from the center to create a hollow space.
5. Heat a large skillet over medium-high heat. Place the pambazo rolls, cut side down, in the skillet and toast until golden brown and crispy.
6. Once the vegetables are done roasting, remove them from the oven and add the grated Oaxaca cheese. Toss to combine until the cheese is melted and gooey.
7. Stuff the toasted pambazo rolls with the roasted vegetable and cheese mixture. Top with chopped cilantro.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 380
Fat: 14g
Carbohydrates: 50g
Protein: 14g
Sodium: 520mg
Substitutions for ingredients:
- Oaxaca cheese can be substituted with any other melting cheese, such as mozzarella or Monterey Jack.
- Red and green bell peppers can be substituted with any other color bell pepper or roasted poblano peppers.
Variations:
- Add cooked chorizo or shredded chicken to the roasted vegetable and cheese mixture for a heartier filling.
- Top with sliced avocado or a dollop of sour cream for added creaminess.
- Use different types of bread, such as bolillo or telera, for a different flavor and texture.
Tips and tricks:
- Make sure to remove enough bread from the center of the pambazo rolls to create a hollow space for the filling.
- To make the pambazo rolls extra crispy, brush the cut side with a little bit of olive oil before toasting in the skillet.
- If the cheese is not melting enough, place the stuffed pambazo rolls under the broiler for a few minutes until the cheese is bubbly and golden.
Storage instructions:
Store any leftover pambazo in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the pambazo in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pambazo on a plate with a side of Mexican rice and refried beans for a complete meal.
Garnishes:
Top with additional chopped cilantro or a sprinkle of chili powder for added flavor and color.
Pairings:
Pair with a cold Mexican beer or a refreshing agua fresca, such as horchata or jamaica.
Suggested side dishes:
Mexican rice and refried beans make great side dishes for this pambazo recipe.
Troubleshooting advice:
- If the pambazo rolls are not toasting evenly, try flipping them over and toasting the other side.
- If the vegetables are not caramelizing enough, increase the oven temperature to 425°F (220°C) and roast for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store any leftover pambazo in the refrigerator and consume within 2 days.
Food history:
Pambazo is a traditional Mexican sandwich that originated in the state of Puebla. It is typically made with a soft bread roll that is dipped in a red chili sauce and filled with potatoes, chorizo, and cheese.
Flavor profiles:
This pambazo recipe has a smoky and slightly spicy flavor from the roasted vegetables and a gooey and cheesy texture from the melted Oaxaca cheese.
Serving suggestions:
Serve this pambazo with a side of Mexican rice and refried beans for a complete and satisfying meal.
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Region: Mexican