COPYCAT TACO BELL NAKED CHICKEN CHALUPA RECIPE - FOOD.COM
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.
Total Time 2 hours 15 minutes
Prep Time 1 hours 30 minutes
Cook Time 45 minutes
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.
Nutrition Facts : Calories 1425, FatContent 131.3, SaturatedFatContent 24.2, CholesterolContent 133.4, SodiumContent 1033.7, CarbohydrateContent 38.7, FiberContent 3.3, SugarContent 4, ProteinContent 26.9
BAKED CHICKEN CHALUPAS RECIPE: HOW TO MAKE IT
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese., Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat until most of the liquid is evaporated, 6-8 minutes. Spoon over tortillas. Bake until tortillas are crisp and cheese is melted, 15-18 minutes. Top with cabbage.
Nutrition Facts : Calories 206 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 400mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat
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BAKED CHICKEN CHALUPAS RECIPE: HOW TO MAKE IT
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Cuisine North America, Mexican
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