Veracruz-style Stuffed Naan

Ingredients

In this Veracruz-style adaptation, the traditional Indian naan is transformed by incorporating Veracruz-inspired ingredients and flavors. The filling includes shredded chicken, roasted corn, black beans, and queso fresco, which are commonly used in Veracruz cuisine. The dough is also infused with chipotle and cilantro, adding a smoky and fresh element to the bread. This fusion dish brings together the best of both culinary worlds, creating a unique and delicious combination. We alse have the original recipe for Nawabi naan, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) baking powder 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15g) plain yogurt 1 tablespoon (15g) plain yogurt
• 1 chipotle pepper in adobo sauce, minced 1 chipotle pepper in adobo sauce, minced
• 2 tablespoons (8g) fresh cilantro, chopped 2 tablespoons (8g) fresh cilantro, chopped
• 1 cup (150g) cooked shredded chicken 1 cup (150g) cooked shredded chicken
• 1/2 cup (85g) roasted corn kernels 1/2 cup (85g) roasted corn kernels
• 1/2 cup (90g) cooked black beans 1/2 cup (90g) cooked black beans
• 1/2 cup (60g) crumbled queso fresco 1/2 cup (60g) crumbled queso fresco

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt.
2. 2.
   In a separate bowl, mix together the warm water, olive oil, yogurt, minced chipotle pepper, and chopped cilantro.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 30 minutes.
6. 6.
   Preheat a skillet or griddle over medium heat.
7. 7.
   Divide the dough into small portions and roll each portion into a circle.
8. 8.
   Place a spoonful of shredded chicken, roasted corn, black beans, and crumbled queso fresco on one half of each circle.
9. 9.
   Fold the other half of the circle over the filling and press the edges to seal.
10. 10.
    Cook the stuffed naan on the preheated skillet for about 2-3 minutes on each side until golden brown and cooked through.
11. 11.
    Serve hot and enjoy the fusion flavors of Veracruz-style Stuffed Naan.

Treat your ingredients with care...

• Chipotle pepper — Adjust the amount according to your spice preference. For a milder flavor, use less chipotle pepper or remove the seeds before mincing.
• Queso fresco — If queso fresco is not available, you can substitute it with crumbled feta cheese or a mild white cheese.

Tips & Tricks

• To save time, you can use store-bought rotisserie chicken instead of cooking and shredding the chicken yourself.
• Experiment with different fillings such as sautéed bell peppers, diced tomatoes, or sliced avocado for added flavor and texture.
• Serve the Veracruz-style Stuffed Naan with a side of Veracruz-style salsa or guacamole for a complete meal.

Serving advice

Serve the Veracruz-style Stuffed Naan as a main course accompanied by a fresh salad or Veracruz-style rice for a satisfying and flavorful meal.

Presentation advice

Arrange the Veracruz-style Stuffed Naan on a platter, garnished with fresh cilantro leaves and a sprinkle of crumbled queso fresco. The vibrant colors of the filling will make the dish visually appealing.