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
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.