Vegetable
oil
12
Corn tortillas (the thinner the better)
6
Cups Refried Beans (or less)
1/2
Pound Cheddar cheese (sharp), grated
1
Large Tomato, chopped
3
Cup Lettuce, shredded
In
a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for
proper
temperature by putting in a small piece of tortilla. When the oil
reaches
the temperature where it immediately begins to bubble frantically
over
the tortilla as soon as it is put in the oil and the tortilla piece
becomes
crisp quite quickly, you are ready to cook the chalupa shells. This
is
important because there is nothing worse than a soggy chalupa shell which
results
from the oil not being hot enough.
Fry
tortillas completely flat on both sides until very crisp. Drain and keep
warm
on a newspaper covered cookie sheet in a warm oven.
Spread
about 1/4 inch thick layer of refried beans on each fried tortilla.
Top
with a generous amount of grated sharp Cheddar cheese and about 1 T
chopped
onion.
Place
assembled chalupas on a cookie sheet and brown under broiler until
cheese
melts. Watch them carefully under the broiler, they can burn quite
quickly. Top with
shredded lettuce and tomato and serve.