Free Recipe Chicken Chalupas
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Chicken Chalupas Recipe
1 c Tomato Salsa Cruda; see *
-Note
4 Chicken breast halves; bone
-in
1 Chayote; peeled, halved,
And center seed removed
1 ts Sea salt
1/2 ts Freshly-ground black pepper
8 Corn tortillas; toasted
-crisp
1 Head Romaine lettuce; cut
-thin strips
2 oz Cotija cheese; crumbled
4 tb Nonfat sour cream
1/2 bn Cilantro leaves; chopped
Chicken Chalupas Preparation
* Note: See the Tomato Salsa Cruda recipe which is included in this collection. Preheat the oven to 400 degrees. Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside. To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6275 broadcast 04-30-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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