Instructions. Combine soup, chilies, onion, sour cream, olives, corn and ¾ of both cheeses in a large mixing bowl. Set aside 2 cups of this mixture. Add diced chicken to remainder of mixture. Put about ½ cup chicken mixture on each tortilla. Fold, tucking sides in, and place seam-side down in greased casseroles. They are made by pressing a tortilla into a mold, which then produces a wooden boat-like shape. This recipe is much healthier than the taco bell bean chalupa and tastes much better. Cook corn tortillas on both sides with the cooking spray. Bake them in a 350-degree oven for 10 minutes at a temperature of 350 degrees.

The first step is to make the dough for the chalupa. This can be done by combining flour, water, salt, and baking powder in a large bowl. Once the dough is mixed together, it should be kneaded for about 10 minutes before being placed in a greased bowl. The next step is to prepare the filling for the chalupa.

To fry them, heat some frying oil in a pan between 340-350°F. Slide one tortilla in and cook it for 30-45 seconds on each side. Flip it gently with tongs and hold it down below the oil with a spatula to prevent it from bubbling. Remove once nice and golden brown and place on a wire rack.
In a medium-sized bowl, add the flour, sea salt, granulated sugar, baking powder, and whisk all that together. Make a well in the center of the flour and add the milk and vegetable oil. Mix by hand until you form a rough dough. Knead for 2-4 minutes until smooth. Place in a bowl, cover with plastic wrap and let rest at room temperature for 15
You will have your golden taco shell-like pita bread, with the pita bread being fried from one side up, flipping over, then folding into like a taco shell, and then fried from both sides down. You can keep leftover chalupa bread in the refrigerator for weeks after it’s cut.
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how to make a chalupa