I am a big fan of Chalupas Taco Bell Chicken, but homemade versions are always better! My recipe for the copycat chicken chalupa is filled with juicy chicken, chopped cheese and all my favorite toppings. The frying of the chalupa taco shells is super simple and are so fluffy and crisp. It has all the aroma of my favorite, but it tastes fresher. And is ready in 20 minutes!
Taco Bell Copycat Recipe Chaloucat
I always liked to order Supreme Chalupas to Taco Bell, because those crunchy and fluffy shells really lead a regular taco to the next level. It seems that the frying of the tortilla chaloupes is indeed simple and, of course, I prefer to make mine with delicious chicken breast instead of beef. I finish my chicken with cream, salad and tomatoes cut into cubes for a fresh bite! My children like these, so it’s the perfect family dinner. And the best part is that this chaloupe recipe is faster than going to the unit. I can even make my own crunchwrap with him!
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Do it!
As fast and easy as this chicken chaloupe recipe, on some days I want it to be a little easier. So, when I feel lazy, I like to condemn the rotating chicken bought from the store, with a taco spice and use it as a filling-no cooking is necessary! This works well with any remaining chicks you have at hand.
Chicken Chalupa Recipe
These crunchy chicken chalupas are filled with juicy chicken, chopped cheese and all my favorite toppings. This homemade chaloupe recipe is much better than Taco Bell!
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serves 8 Chalupas
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Rub the taco spice, onion powder, garlic powder and salt over the chicken breasts.
1 kilogram of boneless chicken breasts, without skin, 1 tablespoon taco spices, ½ teaspoon of onion powder, ½ teaspoon garlic powder, ¼ teaspoon kosher salt
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Add the oil to a large pan over medium heat. Once heated, add the chicken pieces and cook for 4-5 minutes until browned and cook.
1 tablespoon olive oil
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Heat 1 cup of oil in a pan over medium heat. Testing the oil by sinking the edge in the oil to see if it is bubble.
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Using hooks, dive half of the oil chaloupe to fry while folding the other half of the chaloute over it to make a taco peel. Once the bottom half of the oil is golden brown, it is thrown and fry the other half.
8 Chalupa flour cakes
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Fill each taco peel with chicken, cheese, salad, tomatoes, cream and salsa.
1 cup of small cheese, Shredded salad, Tomatoes cut into cubes, Cream, Salsa
** Chalupa tortile are specially made to be fried – they become beautiful and fluffy! I used Mission brand. If you do not find the chaloupe shells, the usual flour cakes will work, but they will not be as delicious.
Tips:
- You can leave the chaloupe shells and enjoy it more like a toast, if you prefer.
- Nutritional information does not include optional toppings.
Storage: Store the remaining chicken in the refrigerator for 3 days or freeze for 3 months. Chalupas is best assembled and served fresh.
Nutritional facts
Chicken Chalupa Recipe
Amount per portion (1 chaloupe)
Calories 327
Calories from fat 153
% Daily value*
Fat 17g26%
5g saturated fat31%
Transte transtea 0.01g
2g polyunsaturated fat
7g monoinsaturated fat
Cholesterol 50mg17%
Sodium 602mg26%
Potassium 283mg8%
Carbohydrate 24g8%
2G fibers8%
2G sugar2%
Protein 19g38%
Vitamin A. 188iu4%
Vitamin C. 1mg1%
Calcium 172mg17%
Iron 2mg11%
* Daily percentage values are based on a 2000 calorie diet.
How to do a step -by -step chicken chalupas
Prepare: Gather the ingredients listed by chicken chalupa. Slice the chicken breast in bite sizes and chop the salad and cheese before you start. If you intend to end with the tomatoes, it is now a good time to cut them too.
Spice the chicken: Rub 1 tablespoon of taco spice, ½ teaspoon of onion powder, ½ teaspoon of garlic of dust and ¼ teaspoon of kosher salt over 1 kilogram of boneless chicken breasts.
Cook the chicken: Add 1 tablespoon of olive oil to a large pan over medium heat. Once heated, add the chicken pieces and cook until browned and cook (about 4-5 minutes).
Fry chalupas: Heat 1 cup of oil in a pan over medium heat. Testing the oil by sinking the edge in the oil to see if it is bubble. Using hooks, dive half of a flour tortilla in the oil to fry while folding the other half of the chaloupe over it to make a taco peel. Once the bottom half of the oil is golden brown, it is thrown and fry the other half. Repeat with the rest of 7 tortillas.
Assemble Chalupas: Fill each peel with chickens, cheese, salad, tomatoes, cream and salsa.
How to store and reheat
I recommend that you store the chaloupe and chicken filling separately to prevent them from going. Everything will be kept well up to 3 days in the refrigerator or 3 months in the freezer. Leave the defrosting overnight in the refrigerator before reheating the chalupa shells in a 350 ° F for 6-7 minutes and the meat in the microwave until heating. Then, assemble and enjoy it!
