Chalupa Supreme Recipe

This Chalupa Supreme recipe makes a crispy, chewy shell from scratch and loads it up with beans, lettuce, cheese, sour cream, and whatever else you like. The dough comes together quick and the fillings are totally up to you — fun, flexible, and definitely doable on a chill night.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: crunchy, soft, savory
• Great for: taco night, picky eaters, casual dinners

Why I Like This Recipe

I had no dinner plan. Just flour, a sad bag of cheese, and one lonely avocado. Then I remembered chalupas exist. Rolled some dough, fried ‘em up, threw everything on top. It worked. It more than worked — it was kind of a win.

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tbsp baking powder
• Pinch of salt
• 1 tbsp oil
• 1 cup milk (plus more if needed)

For Frying

• Oil (enough for shallow frying, like 2 inches deep)

Toppings (build your own vibe)

• Refried beans
• Sour cream
• Shredded lettuce
• Tex-Mex cheese blend
• Guacamole
• Chopped black olives
• Pico de gallo
• Chopped cilantro

How To Make Chalupa Supreme

1. Make the dough: In a bowl, mix flour, baking powder, and salt. Add oil, mix it in. Pour in ¾ cup milk and knead. Add the last ¼ cup if the dough feels dry. Keep kneading until smooth. If needed, splash in a bit of water — just enough to bring it together.
2. Shape the discs: Divide the dough into 8 equal parts. Roll each into a ball, then flatten into a 7–8″ disc with a rolling pin. Use a fork to poke holes — stops it from puffing like a balloon in the oil.
3. Fry the chalupas: Heat oil (not too crazy hot — medium heat works). Gently slide a disc in. When it floats, flip it. Grab one edge with tongs, fold it in half, hold for 30 seconds. Flip and fry the other side till golden and firm.
4. Assemble your chalupa: Grab a crispy shell. Spread warm refried beans on the inside. Add guac, lettuce, cheese, olives, pico, sour cream — whatever you’re into. Pile it up and go for it.

Tips for Success

• Don’t skip poking holes — it really helps the shape.
• Use warm beans so they spread easier.
• If the dough feels dry, a splash of water saves it.
• Fry one at a time so you’re not scrambling.
• Work fast when shaping after frying — they firm up quick.

Storage and Reheating

• Fridge: Store extra fried shells in a paper-towel-lined container. Reheat in the oven to crisp them back up.
• Freezer: You can freeze the raw dough — just thaw, roll, and fry when you’re ready.
• Reheat: Pop finished shells in the oven at 350°F for 5–8 mins. Air fryer works too. Microwave = soggy sadness.

Frequently Asked Questions

• Do I have to fry the shells?
  Yeah… that’s kind of the point. You can bake them but they won’t hit the same.
• Can I make the dough ahead of time?
  Totally. Wrap it and keep it in the fridge for up to 2 days.
• What if I don’t have milk?
  Water works. It’s a little less rich, but still solid.
• Can I use flour tortillas instead?
  You can — but it’s not the same. The dough has more structure after frying.
• Are these spicy?
  Not unless you add something spicy. Throw on hot sauce or jalapeños if you want heat.

Common Mistakes and How to Dodge Them

• Too thick dough discs: If your discs are too thick, they won’t fold right. Roll them out evenly — think soft taco size, not pita bread.
• Overcrowding the oil: Frying more than one at a time makes the oil drop in temp and they go greasy instead of crispy.
• Shells crack when folding: That’s a heat thing — make sure the oil’s hot enough and fold quickly once they rise.
• Not seasoning the dough: Even just a pinch of salt in the dough makes a difference. Don’t skip it.
• Using cold toppings straight from the fridge: Let stuff like beans or guac warm up a bit — makes the whole bite better.

Nutrition Facts (Per Serving)

• Calories: 523 kcal
• Total Fat: 32g
• Saturated Fat: 9g
• Cholesterol: 28mg
• Sodium: 490mg
• Potassium: 315mg
• Total Carbohydrate: 42g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 13g