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Baked Chalupas (Naturalland)

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Mexican Vegetables


  • 4 lg Potatoes; scrubbed
  • 1/4 c Nonfat milk
  • 1/4 c Fresh Mexican herbs; such as
  • Chives and cilantro; minced
  • Salt and pepper; to taste
  • 2/3 c Grated lowfat pepper cheese such as jalapeno Jack
  • 1 c Vegetarian refried beans
  • 1/2 c Black olives; coarsely chopped


1. Bake potatoes at 400F 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.
2. 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 over tops.
3. Bake for 20 minutes, or until cheese melts and filling has heated through.
Makes 8 chalupas.
Lacto PER SERVING: 155 CAL (26% from fat), 6g PROT, 3g FAT, 26g CARB, 417mg SOD, 1.5mg CHOL, 4g FIBER
Notes: 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.
Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico*
Posted to MC-Recipe Digest by Kitpath <> on May 08, 1998