Cheesy Double Decker Elote-Lupa

Melty cheese layered between a crispy cheddar crusted flatbread and a crunchy hard taco shell loaded with grilled ancho marinated chicken, charred elote corn, shredded cabbage, traditional guacamole, finished with a drizzle of roasted salsa roja.

INGREDIENTS

  • 2 pc. Cheesy flat bread, round
  • 4 Slices American cheese
  • 2 pc. Corn tortilla shell, crunchy, Old El Paso
  • 4 oz. Ancho marinated chicken, prepared
  • 6 Tbsp. Elote corn
  • 4 Tbsp. Cabbage, shredded
  • 6 Tbsp. Traditional Guacamole
  • 4 Tbsp. Salsa Roja, prepared
  • Traditional Guacamole:
  • 0.5 c. Avocados From Mexico, stage 4, halved, pitted, mashed
  • 0.5 Tbsp. Lime juice
  • 0.5 tsp. White onion, minced
  • 0.5 tsp. Jalapeño, deseeded, minced
  • To taste Kosher salt

INSTRUCTIONS

For the taco:
  1. Melt Cheese on pita in oven at 350 degrees for 2 minutes.
  2. Top with corn tortilla and fold.
  3. Fill with chicken, elote corn, shredded cabbage, and salsa roja.
For the guacamole:
  1. Remove stem from each avocado. Cut avocados in half from top to bottom. Twist one half of avocado to pull two halves apart. Remove pit from avocados
  2. Scoop out pulp from avocados and place into a large bowl. Gently mash avocados with lime juice and salt.
  3. Gently fold in onion, jalapeño and cilantro.

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