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* Note: See the "Tomato Salsa Cruda" recipe which is included in this collection. Preheat the oven to 400 degrees. Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside. To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6275 broadcast 04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 73 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 56.9mg||18 %|
|Sodium 510.6mg||18 %|
|Potassium 212.8mg||6 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.3g|
|Protein 18.6g||27 %|
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Calories per serving: 161
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