Just in time for the warmer temperatures, this recipe from Gary House at Cooking Everything Outdoors, is sure to keep everyone happy.
2 chicken breast
2 tbs taco seasoning
1 strip bacon, chopped
1 can re-fried beans
8 – 5″ corn tostada shells
6 oz Mexican style cheese
shredded cabbage mix
2 med tomato, sliced
2 med avocado, sliced
2 tbs fresh cilantro chopped
2 limes, quartered
Pre-heat grill to 350° f
Season chicken pieces
Grill chicken until internal temperature reaches 165° F
Add bacon, cut into small pieces to frying pan
Fry bacon until almost crisp, keeping grease and bacon in pan.
Open up a can of re-fried beans and heat thoroughly while mixing the bacon and grease into the beans.
Take one 5″ corn tostada shell and place a scoop of re-fried beans on it.
Spread re-fried beans to cover tostada shell.
Add Mexican style cheese to the top of the re-fried beans.
Place Chalupa on the grill to melt the cheese.
Shred your grilled chicken into small pieces.
Add chicken and salsa to your Chalupa shell with melted cheese.
Add re-fried beans to a second Chalupa shell and place over the first shell.
Top with shredded cabbage.
Add tomato and avocado slices.
Top off with some fresh Cilantro.
Squeeze fresh lime juice over the top.