NAKED FLAMING HOT CHICKEN CHALUPAS
Forget the drive-thru and put down your car keys - we've cracked the fast-food-crispy-chicken taco-shell code. Get ready for some homemade, handheld spice and crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together 1 1/4 cups of the mayonnaise, 3 tablespoons of the hot sauce, 1 tablespoon each garlic powder, onion powder, paprika and 1 teaspoon of the cayenne in a small bowl. Cover and refrigerate until ready to serve.
- Puree the avocado, Ranch seasoning, 3/4 cup of the buttermilk and the remaining 1/2 cup mayonnaise in a food processor until smooth and creamy. Transfer to a small bowl. Cover and refrigerate until ready to serve. Clean and dry the food processor.
- Pound each chicken cutlet with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4-inch thick. Trim any jagged edges to form an oval shape. Sprinkle generously with salt and pepper and transfer to a rimmed baking tray. Set aside.
- Pulse the Cheetos® in the food processor until a fine dust. Whisk together the flour, 1/2 cup Cheeto dust, the remaining 1 tablespoon each garlic powder, onion powder, paprika, 2 teaspoons cayenne and 2 tablespoons salt in a medium bowl. Whisk together the egg, remaining 1 cup buttermilk and 3 tablespoons hot sauce in another medium bowl.
- Working with 1 piece at a time, dredge the cutlets in the flour mixture, turning to coat and packing into crevices. Shake to remove excess and return the cutlets to the baking sheet. Dip chicken into buttermilk mixture, allow excess to drip off, then pack flour mixture firmly onto chicken. Gently shake off excess.
- Arrange the breaded cutlets on a baking sheet, down the center, side-by-side (its ok if they touch). Tear off an 18-inch-long piece of aluminum foil, place 2 wooden spoons, handle-ends touching, down the length of the foil. Fold the foil in half lengthwise over the spoons to cover. Place the foil-covered spoons over the cutlets so that the handles are in the center of the cutlets and the foil covers half of each. Fold the uncovered half of each cutlet over the foil-covered spoon handles to form "taco shells." Freeze until the cutlets are very firm and hold their taco-shape, at least 1 hour up to 8 hours.
- Fill a large heavy pot, fitted with a deep fry thermometer halfway with oil. Heat over medium-high heat until 350 degrees F. Working in 2 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
- Fill the chicken shells with lettuce, tomato and cheese. Drizzle with both sauces and serve more on the side.
CHICKEN CHALUPAS
Cheese and chicken "burritos". Easy and very tasty. My friend with 7 children gave me this recipe. We like to eat the leftovers and they are always gone before long.
Provided by Gail Doyle
Categories One Dish Meal
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine: soup, chili peppers, sour cream and green onions.
- Add the Jack cheese.
- Remove 2 cups of mixture and add chicken.
- Spoon chicken into tortillas.
- Roll and place into a buttered 9x13-inch pan.
- The tortillas can be placed on top of each other if necessary.
- Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
- Spray foil and cover top of casserole.
- Bake at 350°F for 30 to 40 minutes.
Nutrition Facts : Calories 1187.7, Fat 63.5, SaturatedFat 31, Cholesterol 160.4, Sodium 2158, Carbohydrate 98.4, Fiber 5.7, Sugar 5.2, Protein 54.4
CHICKEN CHALUPAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
- In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.
CHICKEN CHALUPAS
Crunchy, cheesy, and delicious. From Some Like it Hot by the Junior League of McAllen TX. Whenever we grill we always cook extra chicken for chalupas, enchiladas, paninis, etc. This recipe can easily be halved.
Provided by Vicki in CT
Categories One Dish Meal
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix chicken with green onions, jalapenos, pepper juice, pimentos and sour cream.
- Spread over chalupa shells.
- Top with some grated cheese.
- Broil until bubbly.
- Top with topping ingredients.
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