We are going to prepare some stuffed chard pencas, a delicious recipe with ham and cheese that will just just the little ones. These stuffed pencas are a good way to eat vegetables, especially for children. Sometimes we have to make recipes where the vegetable is hidden to achieve that those who tend to reject them can also enjoy the benefits of these foods. Well, this is one of those recipes thanks to the incredible and simple filling that we will do with ham and cheese. The chard are rich in vitamins and minerals, they can cook in many ways and even add them to a salad. But if you are looking for a bit different alternatives, this is what you need! In Reaegratis we show you how to make chard pencas stuffed with ham and cheese, a simple dish to prepare, economical and like the whole family. Ideal as an incoming, accompaniment or dinner.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make stuffed chard pen: |
| 1 bunch of chard with wide penca 1 York ham pack |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make stuffed chard pen:
1. cut the pencas of the chard leaves and clean them by removing all the threads. Put a saucepan with water and salt to heat and, when it starts boiling, add the chard pencas and let them cook for 15 minutes or until they look tender. According to the thickness, they can take a little longer. When cooked, take them out, drain them, put them on a plate and let them cool.
2. stretch the cooked pencas on the kitchen table and cut the stems into pieces that are equal.
3. To fill the chard pencas, put on each piece of penca a piece of ham, a piece of cheese and lid with another piece of penca. Repeat this step until you have all the pieces ready.
Trick: Another totally valid option is to make chard pencas stuffed with prawns, bacon or even meat. For these cases, it is preferable to cook the sauteed, baked or boiled filling before.
4. put a pan with a glass of olive oil or the amount of enough to cover 2-3 fingers. While the oil is heated, the chard pencas stuffed. To do this, in a bowl beat the eggs and in another put the flour. Take each penca fill and pass it first by flour and then by egg.
5. When the oil is hot, fry the pencas stuffed with care not to deform them by adding them to the pan. Turn them around to cook on both sides. Do not leave them much, just brown them because they are already cooked inside.
Trick: You can also cook the chard pencas stuffed in the oven at 180 ºC for 20 minutes, turning them to half cooking.
6. Remove the pencas and leave them on a plate with paper paper so that they release all the oil left over.
7. And they will be ready to serve! It serves these delicious chard penclas stuffed with hot ham and cheese so that the cheese is well disposed and soft.
