SUMMER CHALUPAS
I first had these chalupas at a birthday party and immediately fell in love. I promptly went home and served them to my family. They loved them too. We call them “summer chalupas” because they are perfect to serve when it's hot. They're easy to make, light, and a great appetizer.
- 2 cups refried beans, homemade or store-bought
- 8 mini chalupa shells (see Note)
- 2 cups shredded cooked chicken
- 4 cups shredded cabbage
- 1½ cups crumbled queso añejo (crumbly white Mexican cheese) or feta cheese
- ¾ cup sour cream
- 1 tomato, diced
Instructions:
- Spread the beans in the chalupa shells. Top with the chicken, cabbage, and cheese.
- Top each chalupa with a dollop of sour cream, and garnish with the tomato. Easy as that!
- NOTE: Mini chalupa shells (approximately 3 inches in diameter) can be found at Latin markets.