Ingredients with Measurements:
- 1 cup chopped spinach
- 1 cup chopped artichoke hearts
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 6 chalap bread rolls
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon or spatula
- Knife and cutting board
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine chopped spinach, artichoke hearts, onion, red and green bell peppers, mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, parsley, basil, oregano, garlic, salt, and black pepper. Mix well.
3. Cut off the top of each chalap bread roll and scoop out the inside to create a hollow space.
4. Fill each chalap bread roll with the spinach and artichoke mixture.
5. Place the filled chalap bread rolls on a baking sheet and bake in the preheated oven for 15-20 minutes or until the bread is crispy and the filling is hot and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 27g
Protein: 14g
Sodium: 810mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Instead of chalap bread rolls, you can use any type of bread or rolls.
- Instead of spinach, you can use kale or Swiss chard.
- Instead of artichoke hearts, you can use chopped mushrooms or roasted red peppers.
- Instead of mozzarella cheese, you can use any type of shredded cheese.
- Instead of sour cream, you can use Greek yogurt or cream cheese.
- Instead of mayonnaise, you can use olive oil or avocado oil.
Variations:
- Add cooked chicken or shrimp to the filling for extra protein.
- Top the filled chalap bread rolls with sliced tomatoes or avocado before baking.
- Use different herbs and spices to customize the flavor, such as thyme, rosemary, or cumin.
Tips and Tricks:
- Make sure to remove all the bread from the inside of the chalap rolls to create enough space for the filling.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- Serve the chalap bread rolls with a side salad or soup for a complete meal.
Storage Instructions:
Store leftover chalap bread rolls in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the chalap bread rolls on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the chalap bread rolls on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, sliced tomatoes, or avocado.
Pairings:
Serve with a side salad or soup for a complete meal.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Tomato soup
- Roasted vegetables
Troubleshooting Advice:
- If the filling is too dry, add more sour cream or mayonnaise.
- If the bread is too crispy, reduce the baking time or cover the rolls with foil while baking.
Food Safety Advice:
- Make sure to wash all vegetables before chopping.
- Store leftovers in the refrigerator and consume within 3 days.
- Always use clean utensils and surfaces when preparing food.
Food History:
Chalap bread rolls are a type of bread that originated in Mexico. They are similar to bolillo rolls but have a softer texture and a rounder shape.
Flavor Profiles:
This recipe has a savory and creamy flavor with hints of garlic, herbs, and cheese.
Serving Suggestions:
Serve the spinach and artichoke chalap bread rolls as an appetizer or a light meal.
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