Recipe by Mary Sue Milliken and Susan Feniger
Discover how to create these vibrant, crispy Chicken Chalupas with fresh toppings and homemade salsa. Watch the video tutorial to master this delicious technique.
- Difficulty: Easy
- Servings: 4
- Nutritional Information per serving (1 of 4):
- Calories: 342
- Total Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 35 g
- Dietary Fiber: 9 g
- Sugars: 6 g
- Protein: 29 g
- Cholesterol: 84 mg
- Sodium: 1068 mg
Ingredients
For the Chalupas
- 4 chicken breast halves, bone-in
- 1 chayote, peeled, halved, and seeded
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 8 corn tortillas, toasted until crisp in the oven
- 1 head Romaine lettuce, thinly sliced
- 2 ounces Cotija cheese, crumbled
- 4 tablespoons nonfat sour cream
- 1/2 bunch cilantro leaves, chopped
Tomato Salsa Cruda
- 4 Italian Roma tomatoes, cored and chopped
- 1 to 2 serrano chilies, chopped
- 1/4 small onion, chopped
- Juice of 1 lime
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup total yield
Instructions
Prepare the Salsa
- Combine tomatoes, serrano peppers, onion, lime juice, salt, and pepper in a bowl and mix thoroughly.
- Store in a covered container in the refrigerator and use within one day for best freshness.
Cook the Chicken and Chayote
- Heat your oven to 400F (204C).
- Season chicken breasts and chayote with salt and pepper, place in a baking pan, and roast for 30 to 35 minutes until cooked through.
- Allow the chicken and chayote to cool. Remove chicken skin and bones, then shred the meat into strips. Cut the chayote into chunks.
- Mix the shredded chicken and chayote with the prepared Tomato Salsa Cruda and set aside.
Assemble the Chalupas
- Lay two crisp tortillas overlapping on each plate.
- Spread a layer of Romaine lettuce on top.
- Pile on the chicken and chayote mixture.
- Garnish with crumbled Cotija cheese, dollops of sour cream, and fresh chopped cilantro.
1997 M.S. Milliken & S. Feniger, all rights reserved
