Chicken Chalupas
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees
2
Prepare the Tomato Salsa Cruda
3
Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes
4
Cool and remove the skin and bones from the chicken and tear into small strips
5
Cut the chayote into bitesize chunks
6
Toss the chicken and chayote with the Tomato Salsa Cruda and set aside
7
To assemble the chalupas, place two crisp tortillas on each plate, overlapping them
8
Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce
9
Garnish with the Cotija cheese, sour cream, and cilantro
10
In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper
11
Mix well
12
Store in a covered container, in the refrigerator, no more than 1 day