Crispy Chicken Chalupaswith Lime Crema
Crispy fried tortilla boats topped with seasoned chicken, beans, and cool lime crema—a Tex-Mex classic that feels fancy but cooks in under 30 minutes. Customize with your favorite toppings.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs chicken breast, boneless and skinless
- 8 pieces corn tortillas
- 1 can (16 oz) refried beans
- ½ cup sour cream
- 1 whole lime (juiced)
- 1.5 tsp cumin
- 2 cups vegetable oil for frying
Instructions
- 1
Cut chicken into 1/2-inch cubes. Season with cumin, salt, and black pepper.
- 2
Stir together sour cream, lime juice, and a pinch of salt in a small bowl.
- 3
Warm refried beans in a small saucepan over medium heat, stirring occasionally, ~3 minutes.
- 4
Heat oil in a heavy pot or deep skillet to 350°F (test: wooden spoon dipped in oil will bubble steadily).
- 5
Fry tortillas one at a time: drape over a wooden spoon in the oil, shaping into a boat. Fry 30 seconds per side until crispy and golden.
- 6
Transfer tortilla boats to paper towels to drain.
- 7
In the same oil, fry chicken in batches until no pink remains and edges are golden, ~4 minutes per batch. Transfer to paper towels.
- 8
Spread 2 tbsp warm refried beans into the bottom of each chalupa.
- 9
Top with fried chicken and drizzle with lime crema. Serve immediately.
Tools you’ll need
- cutting board and sharp knife
- small mixing bowl
- small saucepan
- heavy pot or deep skillet (3-quart minimum)
- instant-read thermometer
- wooden spoon or slotted spoon
- paper towels
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