Spinach Chalupas Casserole (Chalupas de Espinacas)

2 pounds fresh spinach
1/2 cup minced onion
2 cloves garlic, minced
Tabasco sauce to taste
Salt to taste
1/2 cup soda cracker crumbs
1 egg, beaten
18 flour tortillas
1 1/2 cups cream
1 1/2 cups shredded Cheddar cheese

Combine spinach with a small amount of water in saucepan. Cook just until tender; drain well. Chop spinach. Combine 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.

Sprinkle with cheese. Bake at 300 degrees F for 45 minutes or until golden brown.

Yield: 9 servings