INGREDIENTS

24 each  4.5" White Corn Tortillas (20123)  
6 oz.  Salsa Roja , see related recipe 
6 oz.  Salsa Verde , see related recipe 
 Vegetable Oil , as needed 
1/4 cup  Onion , diced 
1 1/2 lbs.  Chicken , cooked , shredded 
3/4 lb.  Queso Fresco , crumbled 

DIRECTIONS

1.) 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.

2.) To serve: garnish each chalupa with 1 tsp. of onion, 1 oz. of warm chicken, and ½ oz. of queso fresco.

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