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Chalupas

Source of Recipe


recipesource.com






List of Ingredients



• Vegetable Oil
  
• 12 Corn Tortillas (the thinner the better)
  
• 6 c. Frijoles Refritos (Refried Beans)
  
• 1/2 lb. Sharp Cheddar Cheese, grated
  
• 1 large Tomato, chopped
  
• 3 c. Lettuce, shredded
  






Instructions



1. In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because your chalupa shells will be soggy if the oil is not hot enough.
   
   
2. Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper-covered cookie sheet in a warm oven.
   
   
3. Spread about a 1/4 inch thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese (and about 1 tbs. chopped onion, if desired).
   
   
4. Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler because they can burn quite quickly.
   
   
5. Top with shredded lettuce and tomato. Serve.
   
   






Final Comments


VARIATION: Try adding a ground beef taco mix, or a seasoned shredded chicken mix.