Round 2 Recipe - Bean and Cheese Chalupas
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 619
- Total Fat
- 52
- Saturated Fat
- 17
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 20
- Cholesterol
- 71
- Sodium
- 657
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1/2 cup canola oil
4 corn tortillas
1 cup reserved bean mixture from Bean and Cheese Tamales recipe
1 cup Monterey jack cheese
1 Roma tomato, chopped
1/2 onion, chopped
1 teaspoon chili powder
Kosher salt
1/2 head green cabbage, shredded, reserved from Crispy Fish Tacos
1/4 cup sour cream
Directions
- Heat the oil in a medium skillet over medium heat. When the oil is hot, fry the tortillas, 1 at a time, on both sides until they are crisp. Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels.
- Preheat the broiler.
- Put the fried tortillas on a sheet tray and top each with 1/4 of the bean mixture and 1/4 of the cheese. Put under the broiler until the cheese is melted and bubbling, about 2 minutes.
- In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste.
- Remove the tortillas from the sheet tray to individual serving dishes and top with shredded cabbage, the tomato mixture, and a tablespoon of sour cream.