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Chicken Chalupas
Is it a chalupa or a tostada? No matter - these chicken chalupas (tostadas?) are delicious.
4 corn tortillas or 4 chalupa (or tostada) shells
Refried beans (for my homemade recipe – worth the time! – click here)
2 cups enchilada chicken (recipe here) or shredded rotisserie chicken or leftover grilled chicken, chopped
2 cups Monterrey jack
2 cups thinly sliced romaine lettuce
1 cup guacamole
½ cup diced, seeded tomatoes
Traditional or tomatillo salsa (I like Wright’s of Texas)
½ cup crumbled queso fresco
Sour cream, optional
If you’re using corn tortillas instead of pre-made chalupa or tostada shells, heat a little bit of oil on high in a skillet. Add the tortillas one at a time and “fry” them for a couple of minutes on each side, just until they get a little toasty looking. Remove tortillas from the skillet and lay them on top of and under paper towels to soak up the excess oil.
Preheat the broiler. Place the shells on a baking sheet. Top each with refried beans, spreading to the edges of the tortillas. Top the beans with some chicken, then top the chicken with Monterrey jack. Broil the chalupas for a few minutes, until the cheese bubbles and the chicken browns a tiny bit.
Remove the chalupas to plates, and layer on the lettuce, guacamole and tomatoes. Top with a little salsa, sprinkle on the queso fresco and, if you like, add a dollop of sour cream.
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