Especials del Sudoeste
Southwest Specialties
Chalupas
Filled Tortilla Boats
Shortening
2 cups grated sharp cheddar cheese
12 Corn Tortillas*
Salt
1 1/2 cups shredded lettuce
3 cups Frijoles Refritos *
2 tomatoes, chopped
2 cups Red or Green Salsa*
1 1/2 cups Guacamole
Heat 4 inches of shortening
in a heavy pan
at medium-high heat.
Fry each tortilla
in hot shortening,
submerging it with a round,
wooden roller, ladle,
or similar object.
(Tortilla will form into a cup shape.)
Drain on absorbent towels and
sprinkle lightly with salt.
Fill chalupa with 1/4 cup of beans,
2 tablespoons of salsa,
and 2 tablespoons of cheese.
Place chalupas on a baking sheet
and heat in a 375°F oven
for approximately
10 minutes,
or until cheese melts.
Garnish chalupas with
lettuce, tomato,
and guacamole before serving.
Chicken Chalupas
6 chicken breast halves,
skinned and boned
1 cup chopped green onions
2 large jalapenos, chopped
1/4 cup jalapeno juice
1 1/2 cups sour cream
fried chalupa shells
8 ounces shredded
Monterey Jack cheese
shredded lettuce
diced tomato
diced onion
guacamole
Boil chicken and chop into chunks.
Mix chicken with onions, jalapenos,
juice, and sour cream.
Spread over chalupa shells;
sprinkle with cheese.
Broil until bubbly;
top with lettuce, tomato,
onion, and guacamole.
* See recipes for
Red Chile Salsa
Green Chile Salsa
Corn Tortillas
Frijoles
Refritos
and
Guacamole
Prepared taco sauces
may be substituted
for red or green salsa.
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