Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar, mozzarella, or a combination)
- 1/4 cup chopped scallions
Special equipment needed:
- Rolling pin
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.
2. Add the vegetable oil and warm water to the dry ingredients. Mix until a dough forms.
3. Knead the dough for 5 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 10 minutes.
5. In a separate bowl, mix together the chopped spinach, shredded cheese, and chopped scallions.
6. Divide the dough into 8 equal portions.
7. Roll out each portion into a thin circle.
8. Place a spoonful of the spinach and cheese mixture in the center of each circle.
9. Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal.
10. Heat a non-stick skillet or griddle over medium heat.
11. Place the chalaps on the skillet and cook for 2-3 minutes on each side until golden brown.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings (2 chalaps per serving)
Nutritional information:
Calories per serving: 380
Fat: 20g
Carbohydrates: 38g
Protein: 12g
Fiber: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Feta cheese or goat cheese can be used instead of cheddar or mozzarella.
- Green onions can be used instead of scallions.
Variations:
- Add cooked ground beef or chicken to the spinach and cheese mixture for a meaty version.
- Add diced tomatoes or roasted red peppers to the spinach and cheese mixture for extra flavor.
- Use different herbs and spices such as oregano, thyme, or paprika to season the filling.
Tips and tricks:
- Make sure to roll out the dough thin enough to create a crispy chalap.
- Use a non-stick skillet or griddle to prevent the chalaps from sticking.
- Don't overfill the chalaps to prevent them from bursting open while cooking.
Storage instructions:
Store leftover chalaps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chalaps in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the chalaps on a platter with a side of salsa or guacamole.
Garnishes:
Garnish the chalaps with chopped cilantro or parsley.
Pairings:
Pair the chalaps with a side of rice and beans or a simple green salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the chalaps are not crispy enough, increase the cooking time.
Food safety advice:
- Make sure to wash the spinach thoroughly before using it.
- Store the chalaps in the refrigerator to prevent bacterial growth.
Food history:
Chalaps are a traditional Mexican dish that originated in the state of Jalisco. They are typically made with corn masa dough and filled with various ingredients such as cheese, meat, or vegetables.
Flavor profiles:
The spinach and cheese chalaps are savory and cheesy with a hint of freshness from the spinach and scallions.
Serving suggestions:
Serve the chalaps as an appetizer or a main dish for lunch or dinner.
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