Chalupitas (Little Boat Tortillas)
Recipe: #30051
July 28, 2018
Categories: Snacks, Appetizers, Mexican, 5 Ingredients Or Less, Cinco de Mayo, High Fiber, Low Cholesterol, No Eggs, Vegetarian, Hot Appetizers, Kosher Dairy, more
"A quick snack for hungry people."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (44.1 g)
- Calories 118
- Total Fat - 4.3 g
- Saturated Fat - 1.1 g
- Cholesterol - 3.2 mg
- Sodium - 119.5 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 2.1 g
- Sugars - 0.4 g
- Protein - 4 g
- Calcium - 84.1 mg
- Iron - 0.4 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
On a baking sheet, spread a layer of tortilla chips.
Step 2
Top each round with a small dab of refried beans and cheese.
Step 3
Broil the chips util cheese as melted and browned slightly.
Step 4
Top each tortilla chip with a small piece of avocado and serve immediately.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the tortilla chips, look for a round variety of chips, such as Tostitos brand.
- When selecting the Cotija cheese, make sure it is grated so it will melt easily on top of the chips.
- Substitute the refried beans with black beans for a protein-packed alternative. This substitution adds a boost of nutrition and a different flavor to the dish.
- Substitute Cotija cheese with feta cheese for a tangy, salty flavor. This substitution adds a unique flavor to the dish and makes it a bit more interesting.
Chalupitas with Salsa On a baking sheet, spread a layer of tortilla chips. Top each round with a small dab of salsa and cheese. Broil the chips util cheese as melted and browned slightly. Top each tortilla chip with a small piece of avocado and serve immediately.
Mexican Street Corn Salad: This classic Mexican side dish is the perfect accompaniment to Chalupitas. It's a flavorful mix of corn, mayonnaise, Cotija cheese, chili powder, and lime juice that adds a nice crunch and a burst of flavor to the dish.
Pico de Gallo: This fresh and zesty salsa is the perfect accompaniment to Mexican Street Corn Salad. Made with diced tomatoes, onions, jalapenos, cilantro, and lime juice, it adds a bright and spicy contrast to the creamy and cheesy corn salad. It's also a great way to add some extra veggies to the meal.
FAQ
Q: What type of tortilla chips should I use?
A: For this recipe, use round tortilla chips from the Tostitos brand.
Q: How much cheese should I use?
A: For this recipe, use 1 cup of shredded cheese. You can use your favorite type, such as cheddar, Monterey Jack, or a Mexican blend.
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Fun facts:
The Cotija cheese used in this recipe is a traditional Mexican cheese, named after the town of Cotija in Michoacán, Mexico.
The recipe for Chalupitas is said to have been invented by the famous Mexican actor, Cantinflas, who starred in the classic movie, Around the World in 80 Days.