Chicken Chalupas

1/2 C. vegetable oil, or as needed

8 corn tortillas

4 C. shredded lettuce

1 1/2 C. grated queso fresco or cheddar cheese (about 6 oz)

3/4 C. sour cream

1 lg. tomato, diced

2 avocados, pitted, peeled, and diced (or guacamole)

1/2 of a lg. red onion, finely diced

2 C. refried beans, warmed

2 C. cooked, shredded chicken, seasoned with Mexican Adobo seasoning with cumin, warm

Line a baking sheet with paper towels. In a large skillet, heat until until shimmery and hot. Fry tortillas one at a time until firm and crisp, about 1 min. per side. Transfer to baking sheet; cool 5 min.

Place lettuce, cheese, sour cream, tomato, onion, and avocado in separate serving bowls.

Spread beans on each tortilla. Sprinkle chicken on top. Arrange chalupas on a platter; serve with toppings on the side.

Helpful Tip: If you like your cheese melted, simply top tortillas with beans, chicken, and cheese. Place under broiler for a minute to minute and a half until cheese melts prior adding cold toppings.