When I was a kid, chalupas were to us what PB&J is to other families. Whenever we were looking for a snack or needed a quick meal, the makings for chalupas were the first things to come out of the fridge. In fact, chalupas were the first thing my mom taught me how to cook. I know now that this is because it was all about assembling more than actual cooking. And they’re fun! Serve them family-style so that each person gets his or her own fried tortilla and can pile on beans, chicken, and any other toppings as high as desired. The effect is beautiful and dramatic.

　　

Ingredients

makes 4 to 8 servings

　　1/2 cup vegetable oil or as needed

　　8 corn tortillas

　　4 cups shredded lettuce

　　1 1/2 cups grated or crumbled queso fresco or Cheddar cheese (about 6 ounces)

　　3/4 cup sour cream

　　1 large tomato, diced

　　2 avocados, pitted, 1peeled, and diced

　　2 cups Refried Beans (page 130) or store-bought, warmed

　　2 cups cooked, shredded chicken (page 89), warmed

　　

Step 1

Line a large plate or baking sheet with paper towels. In a large skillet, heat the oil until shimmery and hot but not smoking. Fry the tortillas one at a time until firm but not burned, about 1 minute per side. Transfer to the paper towels and let cool for 5 minutes.

　　

Step 2

Place the lettuce, cheese, sour cream, tomato, and avocado in separate serving bowls.

　　

Step 3

Spread the refried beans on each of the tortillas. Sprinkle the shredded chicken on top of the beans. Arrange the chalupas on a platter and serve them with the serving bowls of toppings so everyone can build their own!

　　Eva's Kitchen