CHICKEN CHALUPAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
- To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
- In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.
CHICKEN CHALUPAS
Cheese and chicken "burritos". Easy and very tasty. My friend with 7 children gave me this recipe. We like to eat the leftovers and they are always gone before long.
Provided by Gail Doyle
Categories One Dish Meal
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine: soup, chili peppers, sour cream and green onions.
- Add the Jack cheese.
- Remove 2 cups of mixture and add chicken.
- Spoon chicken into tortillas.
- Roll and place into a buttered 9x13-inch pan.
- The tortillas can be placed on top of each other if necessary.
- Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
- Spray foil and cover top of casserole.
- Bake at 350°F for 30 to 40 minutes.
Nutrition Facts : Calories 1187.7, Fat 63.5, SaturatedFat 31, Cholesterol 160.4, Sodium 2158, Carbohydrate 98.4, Fiber 5.7, Sugar 5.2, Protein 54.4
NAKED FLAMING HOT CHICKEN CHALUPAS
Forget the drive-thru and put down your car keys - we've cracked the fast-food-crispy-chicken taco-shell code. Get ready for some homemade, handheld spice and crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together 1 1/4 cups of the mayonnaise, 3 tablespoons of the hot sauce, 1 tablespoon each garlic powder, onion powder, paprika and 1 teaspoon of the cayenne in a small bowl. Cover and refrigerate until ready to serve.
- Puree the avocado, Ranch seasoning, 3/4 cup of the buttermilk and the remaining 1/2 cup mayonnaise in a food processor until smooth and creamy. Transfer to a small bowl. Cover and refrigerate until ready to serve. Clean and dry the food processor.
- Pound each chicken cutlet with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4-inch thick. Trim any jagged edges to form an oval shape. Sprinkle generously with salt and pepper and transfer to a rimmed baking tray. Set aside.
- Pulse the Cheetos® in the food processor until a fine dust. Whisk together the flour, 1/2 cup Cheeto dust, the remaining 1 tablespoon each garlic powder, onion powder, paprika, 2 teaspoons cayenne and 2 tablespoons salt in a medium bowl. Whisk together the egg, remaining 1 cup buttermilk and 3 tablespoons hot sauce in another medium bowl.
- Working with 1 piece at a time, dredge the cutlets in the flour mixture, turning to coat and packing into crevices. Shake to remove excess and return the cutlets to the baking sheet. Dip chicken into buttermilk mixture, allow excess to drip off, then pack flour mixture firmly onto chicken. Gently shake off excess.
- Arrange the breaded cutlets on a baking sheet, down the center, side-by-side (its ok if they touch). Tear off an 18-inch-long piece of aluminum foil, place 2 wooden spoons, handle-ends touching, down the length of the foil. Fold the foil in half lengthwise over the spoons to cover. Place the foil-covered spoons over the cutlets so that the handles are in the center of the cutlets and the foil covers half of each. Fold the uncovered half of each cutlet over the foil-covered spoon handles to form "taco shells." Freeze until the cutlets are very firm and hold their taco-shape, at least 1 hour up to 8 hours.
- Fill a large heavy pot, fitted with a deep fry thermometer halfway with oil. Heat over medium-high heat until 350 degrees F. Working in 2 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
- Fill the chicken shells with lettuce, tomato and cheese. Drizzle with both sauces and serve more on the side.
BAKED CHICKEN CHALUPAS
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. -Magdalena Flores, Abilene, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese., Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.
Nutrition Facts : Calories 206 calories, Fat 6g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 400mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
COPYCAT TACO BELL NAKED CHICKEN CHALUPA
Sometimes you want the meat on the outside of your taco, right? The Naked Chicken Chalupa was invented by a genius who had that in mind. Salad on the inside golden fried chicken on the outside. Pretty cool.
Provided by EmKenBken
Categories Mexican
Time 2h15m
Yield 12 Copycat Taco Bell Naked Chicken Chalupas, 12 serving(s)
Number Of Ingredients 27
Steps:
- In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
- In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
- Line two rimmed baking sheets with parchment, flour liberally.
- Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
- Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
- In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
- In another shallow dish stir together Dry Ingredients.
- In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
- Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
- Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
- Before frying make sure to have kitchen scissors and tongs on hand.
- Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.
PORK CHALUPAS
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Provided by Stefani Ferguson
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
- Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
- When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g
More about "chicken chalupas recipes"
10 BEST CHICKEN CHALUPA RECIPES | YUMMLY
From yummly.com
CHICKEN FAJITA CHALUPAS RECIPE FROM H-E-B
From heb.com
CHICKEN CHALUPA – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
CHICKEN CHALUPAS - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
TACO BELL SANTA FE CHALUPA RECIPE (COPYCAT) - CHICKEN FRIED KITCHEN
From chickenfriedkitchen.com
CHALUPA RECIPE (WITH PORK) | KITCHN
From thekitchn.com
CHICKEN CHALUPAS – RECIPES NETWORK
From recipenet.org
AUTHENTIC BAKED CHICKEN CHALUPAS RECIPE - THEFOODXP
From thefoodxp.com
CHICKEN CHALUPAS - PLAIN.RECIPES
From plain.recipes
CHEESY CHICKEN CHALUPAS - THE FARMWIFE COOKS
From farmwifecooks.com
TACO BELL COPYCAT CHICKEN CHALUPA SUPREME - KITCHEN DIVAS
From kitchendivas.com
CHICKEN CHALUPAS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CHICKEN CHALUPA RECIPE : CHICKEN CHALUPA - AWARD …
From sites.google.com
CHICKEN CHALUPAS - MADE IT. ATE IT. LOVED IT.
From madeitateitlovedit.com
CHICKEN CHALUPAS RECIPE - WEBETUTORIAL
From webetutorial.com
COPYCAT NAKED CHICKEN CHALUPA – LUCY'S KITCHEN OF RECIPES
From lucyskitchenofrecipes.com
CHICKEN CHALUPA RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE AUTHENTIC MEXICAN CHALUPAS YOU WEREN’T EXPECTING
From garlicandzest.com
CHICKEN CHALUPA RECIPE | SEASONAL RECIPES
From recipes.vlinkyou.com
CRISPY FRIED CHICKEN CHALUPA - HEALTHY LIVING
From healthylivingmarket.com
CHICKEN CHALUPAS CASSEROLE - PLAIN CHICKEN
From plainchicken.com
CHICKEN CHALUPAS | FOOD, RECIPES, MEXICAN FOOD RECIPES
From pinterest.com
TEX-MEX CHALUPAS | HOMESICK TEXAN
From homesicktexan.com
CHICKEN CHALUPAS RECIPE - FOOD.COM | RECIPE | RECIPES, CHICKEN …
From pinterest.ca
EASY CHICKEN CHALUPA RECIPE | ROCKIN ROBIN COOKS - VIVA RECIPES
From vivarecipes.com
10 BEST CHICKEN CHALUPA RECIPES | YUMMLY
From yummly.com
SHREDDED CHICKEN CHALUPA RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHALUPAS~THREE EASY MEXICAN CHICKEN RECIPES - LA PIñA EN LA …
From pinaenlacocina.com
CHICKEN CHALUPAS | THE BUZZ MAGAZINES
From thebuzzmagazines.com
CHICKEN CHALUPAS RECIPE | RECIPELAND
From recipeland.com
CHICKEN TINGA CHALUPAS - PALATABLE PASTIME
From palatablepastime.com
21 CHALUPA RECIPE VEGETARIAN - SELECTED RECIPES
From selectedrecipe.com
EXTRA CHEESY CHICKEN CHALUPAS - A SPARKLE OF GENIUS
From asparkleofgenius.com
CHICKEN CHALUPA | RECIPE | CHICKEN CHALUPA, COOKING RECIPES, …
From pinterest.ca
CHICKEN CHALUPAS RECIPES - COOKEATSHARE
From cookeatshare.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN CHALUPAS - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #mexican #oven #chicken #dietary #one-dish-meal #meat #equipment
You'll also love