Chalupas usually are fried, canoe-shaped shells filled like tacos. Here, baked potatoes
form the chalupa base. For a delicious lunch or dinner, serve with Guacamole Nueva,
Grilled Salsa, and warm corn tortillas.
4 large potatoes, scrubbed
1/4 cup nonfat milk
1/4 cup minced, fresh Mexican herbs, such as chives and cilantro
Salt and pepper to taste
2/3 cup grated, reduced fat pepper cheese
1 cup vegetarian refried beans
1/2 cup black olives, coarsely chopped
- Bake potatoes at 400° for 1 hour, or until tender. Remove from oven, cut potatoes in
half, and scoop out centers with a spoon or melon baller, leaving approximately 1/4 inch
of flesh and skin. Place potato flesh in a bowl, along with milk, herbs, salt, pepper, and
half of the cheese. Stir to mash lightly and mix well; set aside.
- Place potato shells in a baking dish or on a cookie sheet. Divide refried beans among
shells, top with olives, and fill with potato-cheese mixture. Sprinkle remaining cheese
- Bake for 20 minutes, or until cheese melts and filling has heated through.
Makes 8 chalupas.
PER SERVING: 155 CAL (26% from fat), 6g PROT, 3g FAT, 26g CARB, 417mg SOD, 1.5mg CHOL, 4g
Source: Veggie Life Magazine
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