Chalupas Poblanas
Bocadillos • Mexico
About Chalupas Poblanas
Small fried tortillas topped with salsa and shredded meat
How to Make Chalupas Poblanas (Traditional & Healthy Version)
Chalupas Poblanas are a beloved street food snack originating from Puebla, Mexico, renowned for their vibrant flavors and simple, wholesome ingredients. These crispy corn tortillas are lightly fried and topped with colorful salsas, shredded chicken, onions, and a sprinkle of crumbly cheese. The name "chalupa" refers to their boat-like shape, which perfectly cradles the fresh toppings, making each bite a delightful combination of textures and tastes. In Puebla, chalupas are served during family gatherings, local festivals, and casual meals, offering a true taste of Mexican culinary heritage. What makes Chalupas Poblanas so appealing is their balanced blend of savory, tangy, and mildly spicy flavors. The use of tomatillo salsa verde and classic red salsa adds brightness, while shredded chicken provides lean protein. It's a snack that feels indulgent yet can easily fit into a health-conscious diet when prepared with minimal oil and fresh ingredients. Sharing chalupas is a cherished tradition in Mexican culture, symbolizing warmth and hospitality at the table. For anyone seeking an authentic Mexican snack that’s flavorful and nutritious, Chalupas Poblanas are an excellent choice.
Ingredients(for 2 chalupas per person)
- 4 Corn tortillas (use fresh, small size)
- 1 cup Shredded cooked chicken breast (pechuga de pollo)
- 4 medium Tomatillos (hulled and rinsed)
- 2 medium Roma tomatoes
- 1/2 medium White onion (finely sliced)
- 1 Serrano chile (seeds removed for less heat) - optional
- 2 tablespoons Fresh cilantro (chopped) - optional
- 2 tablespoons Queso fresco (crumbled, or panela cheese)
- 2 teaspoons Vegetable oil (for light frying)
- to taste Salt
Instructions
- 1
Prepare the green salsa by simmering tomatillos and serrano chile in water for 5 minutes until soft. Blend with half the onion, cilantro, and salt until smooth.
7 minutes
Roasting tomatillos before blending deepens the flavor.
- 2
Make the red salsa by simmering tomatoes in water for 4 minutes. Blend with salt until smooth.
6 minutes
Strain the salsa for a smoother texture.
- 3
Heat 1 teaspoon oil in a non-stick skillet. Lightly brush each tortilla with oil, then cook until just crisp but still pliable.
3 minutes
Don’t over-fry—chalupas should be slightly soft in the center.
- 4
Spread a spoonful of green salsa on half the tortillas and red salsa on the other half. Return to skillet for 1 minute to warm the salsas.
2 minutes
Warming the salsa enhances flavor integration.
Why This Dish is Healthy
This healthy Chalupas Poblanas recipe is made with minimal oil, lean chicken, and plenty of fresh vegetables, making it low in saturated fat and high in nutrients. The use of corn tortillas ensures whole grain goodness, and the moderate portion size keeps calories in check. It's an excellent alternative to fried street snacks, providing energy and nutrition without compromising authentic Mexican flavor.
Chalupas Poblanas are rich in lean protein from chicken breast and offer essential vitamins like vitamin C and potassium from tomatillos and tomatoes. Using only a small amount of oil reduces saturated fat, while corn tortillas provide complex carbohydrates and dietary fiber. Queso fresco adds calcium, and onions and cilantro boost antioxidants. This snack supports muscle repair, heart health, and digestive wellness when enjoyed as part of a balanced diet.
Pro Tips
- 💡Tip 1: Use fresh corn tortillas for the best texture.
- 💡Tip 2: Prepare salsas ahead to save time on busy mornings.
- 💡Tip 3: Keep ingredients separate until serving to maintain crispness.
Storage & Serving
Best enjoyed fresh. Store leftover toppings and salsa separately in the refrigerator for up to 2 days. Reheat tortillas in a skillet before assembling.
Best served: Breakfast or Lunch
Información nutricional
| Nutriente | Por 100 g |
|---|---|
| Energía | 200.0 kcal |
| Proteínas | 7.0 g |
| Carbohidratos | 28.0 g |
| Grasas totales | 8.0 g |
| Fibra | 3.0 g |
