This is a dinner that Isaac gets excited about. I can hardly call it cooking dinner when I make it because it’s basically assembling at it’s finest. Fried corn tortillas are brushed with refried beans and then topped with any toppings you like. Serve with chips and a cold beer, and you have dinner ready in no time.
1/2 cup vegetable oil, or as needed
8 corn tortillas
4 cups shredded lettuce
1 1/2 cups grated queso fresco
3/4 cup sour cream
1 large tomato, diced
2 avocados, pitted, peeled, and diced
2 cups refried beans, warmed
2 cups cooked, shredded chicken, warmed
-Line a baking sheet with paper towels. In a large skillet, heat oil until shimmery and hot. Fry tortillas one at a time until firm, 1 minute per side. Transfer to baking sheet; cool 5 minutes.
-Place lettuce, cheese, sour cream, tomato, and avocado in separate serving bowls.
-Spread beans on each tortilla. Sprinkle chicken on top. Arrange chalupas on a platter; serve with toppings on the side. Serves 4.
Source: Eva’s Kitchen by Eva Longoria
*I buy rotisserie chicken from the grocery store already cooked. I just pick off the chicken and shred it. This is a big time saver.
*I found a grocery store near by that sells wonderful fresh salsa and guacamole. I like to buy that to serve on top of the chalupas and for chip dipping. Another weeknight time saver.