Directions:
- 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 bitesize 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.
- TOMATO SALSA CRUDA
- In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.
- Yield: about 1 cup
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 592.01 Kcal (2479 kJ) | ||
| Calories from fat | 301.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.53g | 52% | |
|---|---|---|---|
| Cholesterol | 95.4mg | 32% | |
| Sodium | 2651.11mg | 110% | |
| Potassium | 759.47mg | 16% | |
| Total Carbs | 38.01g | 13% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 8.03g | 32% | |
| Protein | 28.25g | 57% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 2.3mg | 13% | |
| Calcium | 554.8mg | 55% | |
| Amount Per 100 g | |||
| Calories | 139.08 Kcal (582 kJ) | ||
| Calories from fat | 70.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 52% | |
|---|---|---|---|
| Cholesterol | 22.41mg | 32% | |
| Sodium | 622.83mg | 110% | |
| Potassium | 178.42mg | 16% | |
| Total Carbs | 8.93g | 13% | |
| Sugars | 1.2g | 20% | |
| Dietary Fiber | 1.89g | 32% | |
| Protein | 6.64g | 57% | |
| Vitamin C | 4.6mg | 33% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.5mg | 13% | |
| Calcium | 130.3mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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