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Chalupas

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      Title: CHALUPAS
 Categories: Entrees, Tex-mex
      Yield: 12 Chalupas
 
           Vegetable oil
     12    Corn tortillas (the
           -thinner the better)
      6 c  Frijoles refritos
           -(or less)
    1/2 lb Cheddar cheese
           -(sharp), grated
      1 lg Tomato, chopped
      3 c  Lettuce, shredded
 
  In a small skillet, heat about 1/2 inch of vegetable oil. Test the
  oil for proper temperature by putting in a small piece of tortilla.
  When the oil reaches the temperature where it immediately begins to
  bubble frantically over the tortilla as soon as it is put in the oil
  and the tortilla piece becomes crisp quite quickly, you are ready to
  cook the chalupa shells. This is important because there is nothing
  worse than a soggy chalupa shell which results from the oil not being
  hot enough.
  
  Fry tortillas completely flat on both sides until very crisp. Drain
  and keep warm on a newspaper-covered cookie sheet in a warm oven.
  
  Spread about 1/4-inch thick layer of refried beans on each fried
  tortilla. Top with a generous amount of grated sharp Cheddar cheese
  and about 1 T chopped onion.
  
  Place assembled chalupas on a cookie sheet and brown under broiler
  until cheese melts.  Watch them carefully under the broiler, they can
  burn quite quickly.  Top with shredded lettuce and tomato and serve.
  
  NOTES:
  
  *  Tex-Mex style tostada -- You will need to first make a batch of
  frijoles refritos.  This dish is more properly known in Mexico as
  tostadas.
  
  : Difficulty:  easy to moderate.
  : Time:  15 minutes, plus preparation time of frijoles refritos.
  : Precision:  no need to measure.
  :
  : Pamela McGarvey
  : UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
  
  : Copyright (C) 1986 USENET Community Trust
 
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