No Spam Recipes

Chalupa

Chalupa — a recipe, 7 ingredients.

contains dairy

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Vegetable oil
  • 12 corn tortillas
  • 6 cups refried beans (pinto beans or black beans may be substituted)
  • ½ pound grated queso fresco cheese
  • Chopped onion
  • 1 large tomato, chopped
  • 3 cups shredded lettuce
Make it lactose-friendly
  • ½ pound grated queso fresco cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a small skillet, heat about ½ inch of vegetable oil. Test the oil for the correct temperature by putting in a small piece of tortilla. If the oil immediately bubbles frantically and the bread quickly becomes crisp then the oil is at the right temperature. This is important because a low temperature will produce an unpleasantly oily and soggy chalupa shell.
  2. Fry the tortilla completely flat in the oil, on both sides, until very crisp. Drain and keep the fried tortilla warm on a newspaper or paper towel-covered cookie sheet in a warm oven. Spread a layer of refried beans on each fried tortilla, about ¼ inch thick. Top with a generous amount of grated cheddar cheese and about 1 tablespoon of chopped onion.
  3. Place the assembled chalupas on a cookie sheet and brown under broiler until the cheese melts and begins to bubble. Watch them carefully at this stage, as they can burn quite quickly.
  4. Top with shredded lettuce and tomato, and serve immediately.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0