Chicken Chalupas

Recipe Ingredients

1 cup	62g / 2.2oz	Tomato Salsa Cruda - see * Note
4		Chicken breast halves, bone in
1		Chayote - peeled, halved,
		And center seed removed
1 teaspoon	5ml	Sea salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
8		Corn tortillas - toasted crisp
1		Romaine lettuce - cut thin strips
2 oz	56g	Cotija cheese - crumbled
4 tablespoons	60ml	Nonfat sour cream
1/2		Cilantro leaves - chopped

Recipe Instructions

* Note: See the "Tomato Salsa Cruda" recipe which is included in this collection.

Preheat the oven to 400 degrees.

Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.

To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6275 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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