COPYCAT TACO BELL NAKED CHICKEN CHALUPA
Sometimes you want the meat on the outside of your taco, right? The Naked Chicken Chalupa was invented by a genius who had that in mind. Salad on the inside golden fried chicken on the outside. Pretty cool.
Provided by EmKenBken
Categories Mexican
Time 2h15m
Yield 12 Copycat Taco Bell Naked Chicken Chalupas, 12 serving(s)
Number Of Ingredients 27
Steps:
- In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
- In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
- Line two rimmed baking sheets with parchment, flour liberally.
- Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
- Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
- In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
- In another shallow dish stir together Dry Ingredients.
- In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
- Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
- Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
- Before frying make sure to have kitchen scissors and tongs on hand.
- Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.
MY MOM'S VENEZUELAN CHUPE
The Venezuelan version of chicken noodle soup, I still make it every time I have a cold... and my foster kids beg me to make more!
Provided by Sara Perry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
- Season soup with salt and pepper. Add milk and mozzarella cheese.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 40.9 g, Cholesterol 67.6 mg, Fat 13.1 g, Fiber 3.6 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 254.2 mg, Sugar 4.9 g
CHICKEN CHUPE
Back in Venezuela, when I was a child, my family usually had this Chicken Chupe in a get together every January 1st. to celebrate the New Year. Now I bring that tradition to my family and friends having this fabulous and really easy recipe and I make it every time my family ask for it. It's so good that everybody loves it!! I prefer using chicken breast instead the whole chicken because it is easier to cut later and you get a clear broth. When I make this recipe I double the ingredients and save half of the soup in the freezer for another day. If you want to do that, divide the soup before adding the heavy cream and the cheez whiz.
Provided by Chef rianin
Categories Chowders
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the chicken breasts in a big pot with water. Add the corn and salt. Add the green onion, leek, onion, green pepper, and garlic in whole pieces. Let it cook in a medium high until chicken is totally ready. When chicken is cooked, take all the pieces out and cut in cubes. Keep the pot in the heat.
- Take all the vegetables except the corn out of the pot and put them in a colander, put the broth you get back in the pot, discard the rest.
- Now you have a clear broth with the corn pieces, add the chicken back to the pot, add the potatoes, cilantro and the kernel corn.
- When the potatoes are ready, take the cilantro out. Add the heavy cream and the Cheez Whiz, keep stirring until it is dissolved.
- To serve, put some white cheese in the plate, serve the Chupe, and enjoy.
Nutrition Facts : Calories 806.8, Fat 29.8, SaturatedFat 11.8, Cholesterol 161.2, Sodium 1506, Carbohydrate 88.5, Fiber 11.6, Sugar 14.2, Protein 53.9
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