Seasonal Recipes

Chicken Chalupa Recipe

Yummy  Chicken Chalupa

chicken chalupa recipeIngredients:

  •     About 3 lbs. pork tenderloin or boneless, skinless chicken breasts
  •     1 lb. dried pinto beans
  •     1-2 small cans green chilies
  •     1 onion, chopped
  •     1 TBS minced garlic
  •     1 TBS salt
  •     1 TBS cumin
  •     1 TBS cilantro
  •     2 TBS chili powder
  •     7 cups water (I like to use part water/part chicken broth for extra flavor)
  •     1 TBS chopped jalapenos, optional

Chalupa Nachos Direction:

top tortilla chips, homemade or otherwise, with chalupa, then lots of cheese, preferably jack. Broil till cheese is bubbly then serve with typical taco toppings (see above).
Chalupa Enchiladas or Burritos: Fill either corn or flour toritallas with chalupa. Roll up, place in greased casserole, top with sauce and cheese, and bake for 25 minutes. See my chicken Enchilada recipe for a great sour cream sauce. You could add cream cheese to the chalupa filling if you had a hankering for something creamy.
Chalupa Soup: Take a couple of cups of chalupa, add a large can of crushed tomatoes, a can of green chilies, a cup or so of frozen or fresh corn, chili powder, cumin, garlic powder (or a taco seasoning mix), and extra jalapenos, and cook long enough for flavors to meld. Serve with tortilla chips and fixins. Cream cheese would go well in this recipe, too.
Chalupa Chimis: Fill large flour tortillas (whole wheat is best) with chalupa, roll up (folding ends in), secure with toothpick, and bake at 500 for 10-12 minutes. Place on a bed of Mexican rice and top with Sour cream sauce, white cheese dip, or just shredded cheese. Follow with fixins of choice. Don’t forget to remove the toothpicks!
Mini Chimis (or baked taquitos): The close cousin to the chimis above, but use corn tortillas instead of flour. Roll them up tightly, secure with a toothpick, then place seam-side UP on greased pan (the ends will be open on these). Bake @ 500 for 10-12 minutes, then serve

chicken chalupa recipe 1

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