Grilled Chicken Chalupa Recipe
What is a “Chalupa”?
In the world of Mexican cuisine, it is a tostada platter, which is a specialty of south-central Mexico.
In my world of Outdoor Cooking, it is a stack of grilled chicken, shredded and piled on top of bacon re-fried beans sandwiched between two crispy fried tortillas and topped with some of my favorite taco ingredients!
My love for this recipe goes beyond the fabulous taste of the Chalupa but also it's ease to produce on a grill. As you will see, I am using my Camp Chef Somerset Gas Grill with the Grill Box attachment, which is perfect for grilling the chicken and making the re-fried beans.
How to make a Grilled Chicken Chalupa
(The complete list of ingredients for the Grilled Chicken Chalupa will be at the end of the article)
Pre-heat your grill to 350° F.
Season your chicken, I used a taco seasoning blend, and grill until the internal temperature reaches 165°F.
You can use chicken breast like I did or use legs, thighs or a combinations of these if you prefer.
In a big hurry? Use leftover chicken or buy a ready bake whole chicken.
Re-fried beans
There is two ways to go about this.
Make your own from scratch or use the ready-made can recipe.
If you are looking for a fast recipe, then go for the ready-made can method below.
Or you can make your re-fried beans from scratch, which I enjoy and is extremely easy.
Here is a link to how I make re-fried beans from scratch: http://www.cooking-outdoors.com/tex-mex-recipes-on-the-grill-part-2/
We are going to make our easy cheater style re-fried beans.
Take a slice of bacon, cut into small pieces.
Fry bacon until almost crisp, keeping grease and bacon in pan.
Open up a can of your favorite re-fried beans and heat thoroughly while mixing the bacon and grease into the beans.
Building the Grilled Chicken Chalupa
Take your 5″ corn tostada shell and place a scoop of re-fried beans on it.
Add Mexican style cheese to the top of the re-fried beans.
Place Chalupa on the grill to melt the cheese.
Shred your grilled chicken into small pieces.
Add chicken and salsa to your Chalupa shell.
Add re-fried beans to a second Chalupa shell and place over the first shell.
Top with shredded cabbage.
Add tomato and avocado slices.
Top off with some fresh Cilantro.
Squeeze fresh lime juice over the top.
Of course sour cream in optional!
Enjoy with a nice cold Mexican style beer – I popped the top off a Negro Modelo Cerveza.
I hope you enjoy this recipe as much as we did!
- 2 chicken breast
- 2 tbs taco seasoning
- 1 strip bacon, chopped
- 1 can re-fried beans
- 8 - 5" corn tostada shells
- 6 oz Mexican style cheese
- salsa
- shredded cabbage mix
- 2 med tomato, sliced
- 2 med avocado, sliced
- 2 tbs fresh cilantro chopped
- 2 limes, quartered
- Pre-heat grill to 350° f
- Season chicken pieces
- Grill chicken until internal temperature reaches 165° F
- Add bacon, cut into small pieces to frying pan
- Fry bacon until almost crisp, keeping grease and bacon in pan.
- Open up a can of re-fried beans and heat thoroughly while mixing the bacon and grease into the beans.
- Take one 5″ corn tostada shell and place a scoop of re-fried beans on it.
- Spread re-fried beans to cover tostada shell.
- Add Mexican style cheese to the top of the re-fried beans.
- Place Chalupa on the grill to melt the cheese.
- Shred your grilled chicken into small pieces.
- Add chicken and salsa to your Chalupa shell with melted cheese.
- Add re-fried beans to a second Chalupa shell and place over the first shell.
- Top with shredded cabbage.
- Add tomato and avocado slices.
- Top off with some fresh Cilantro.
- Squeeze fresh lime juice over the top.
