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Chalupas

 

48

Yield

12

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

12 each corn tortillas (6-inch)
*
6 cups frijoles de olla
*
½ pound cheddar cheese
1 large tomatoes
chopped
3 cups lettuce
shredded

Directions

In a small skillet, heat about ½ 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 piece becomes crisp quite quickly, you are ready to cook the chalupa shells.

This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough.

Fry tortillas completely flat on both sides until very crisp.

Drain and keep warm on a newspaper-covered cookie sheet in a warm oven.

Spread about ¼ inch thick layer of refried beans on each fried tortilla.

Top with a generous amount of grated sharp Cheddar cheese and about 1 tablespoon chopped onion.

Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts.

Watch them carefully under the broiler, they can burn quite quickly.

Top with shredded lettuce and tomato and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 8170% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 120mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 4%
Calcium 14% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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