Today we’re rediscovering a Mexican recipe: Chicken Chalupa, shared with us by Niurka, author of the blog Desde la Cocina de Niu (From Niu’s Kitchen).
She tells us about its preparation, its origins, and the ingredients used to make one of its components, the sweet corn tortillas. So, here’s her introduction and the recipe, which we’re sure will tempt you as much as it tempted us:
“This is a Venezuelan dish that originated as a version of the Mexican Chalupa recipe. Chalupa is a type of lasagna or pasticho (which is the same as lasagna, but that’s what it’s called in Venezuela) made with sweet corn cakes called ‘Cachapas’ in Venezuela; they are one of the most typical dishes of Venezuelan cuisine.”
They are prepared with a mixture of ground, shelled sweet corn and milk (in a ratio of 6 ears of corn to one cup of milk), forming a batter with the consistency of a thick béchamel sauce, seasoned with two tablespoons of sugar and one teaspoon of salt.
Portions of approximately one ladleful are placed on each cachapa, and when cooked on one side, they are flipped and cooked on the other side, on a griddle or in a frying pan.
They can be eaten plain or in preparations like the one I’m presenting today. There are also commercial brands that sell ready‑made batter mixes for making cachapas; you only need to add water, in case you can’t find sweet corn or it’s easier to use the prepared batter.
Ingredients (serves 6)
| Ingredient | Quantity |
|---|---|
| Chicken breast | 800 grams |
| Mozzarella balls | 2 |
| Grated mozzarella | 50 grams |
| Cooked cachapas (if using a small pan and making them thin, make 12; otherwise, make 6 large ones) | as needed |
| Liquid cream (milk cream) | 250 ml |
| Garlic cloves | 2 |
| Onion | ½ |
| Extra virgin olive oil | 2 tablespoons |
| Red and green bell pepper (¼ red, ¼ green) | ½ |
| Butter | ½ tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Elaboration
- Boil the chicken with a little salt and a large clove of garlic for 20 minutes over high heat. When the chicken breasts are cooked, remove them from the water and let them rest. When the chicken is cold, cut it into small pieces.
- In a frying pan, heat the olive oil and sauté the onion, garlic, and bell peppers with a pinch of salt and a couple of turns of pepper. Add the shredded chicken and continue sautéing to blend the flavors. Then add some of the broth from cooking the chicken (about a cup) and let it simmer until the liquid has reduced by half. Add the cream and let it reduce by half again. Remove from the heat.
- Slice the mozzarella thinly and set aside for assembling the chalupa. In a large ovenproof dish, spread butter, then make a layer of cachapas, followed by a layer of chicken with cream, then a layer of mozzarella, and continue layering until the dish is full. Finally, top with shredded mozzarella cheese.
- Bake at 200°C (390°F) for approximately 40 minutes, or until golden brown and bubbly. Once the chicken chalupa is ready, let it rest for about 10 minutes so it’s not too hot and falls apart; it should still be warm but not piping hot. You can serve it with a green salad or as a main course.
Nutritional Facts for Mexican Chalupa
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 2 chalupas | — |
| Calories | 420 kcal | 21% |
| Carbohydrates | 32 g | 12% |
| Protein | 18 g | 36% |
| Total Fat | 24 g | 31% |
| Saturated Fat | 8 g | 40% |
| Cholesterol | 55 mg | 18% |
| Sodium | 760 mg | 33% |
| Potassium | 340 mg | 7% |
| Fiber | 5 g | 18% |
| Sugars | 3 g | — |
| Vitamin A | 620 IU | 12% |
| Vitamin C | 10 mg | 11% |
| Calcium | 140 mg | 11% |
| Iron | 2.8 mg | 16% |
Note: Nutritional values are approximate and may vary depending on the tortillas, meat, cheese, and toppings used. Mexican chalupas are crispy, flavorful dishes topped with seasoned meat, beans, lettuce, cheese, and fresh toppings for a satisfying meal.
*Percent Daily Values are based on a 2,000‑calorie diet.