Ingredients
- 24 each 4.5" White Corn Tortilla (20123)
- 6 oz. Salsa Roja
- 6 oz. Salsa Verde
- Vegetable Oil, as needed
- 1/4 cup Onion, diced
- 1 1/2 lbs. Chicken, cooked, shredded
- 3/4 lb. Queso Fresco, crumbled
Directions
- Spread 1 tbsp. Salsa Roja on one tortilla and 1 tbsp. Salsa Verde on a separate tortilla. Over medium-high heat, place the tortillas, sauce side up, in a pan that has been lightly brushed with oil. Fry until crisp.
- To serve: garnish each chalupa with 1 tsp. of onion, 1 oz. of warm chicken, and ½ oz. of queso fresco.
