5 Recipes for Chicken Chalupa
In this article we have collected for you the best recipes for Chicken Chalupa among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
A chalupa: is a specialty dish of south-central Mexico, including the states of Hidalgo, Puebla, Guerrero, and Oaxaca.
Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and/or green salsa. They can in many cases resemble tostadas since both are made of a fried or baked masa-based dough.
Traditional chalupas, as found in Cholula, Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include chorizo, pork, shredded chicken, or re-fried beans, in addition to the classic cheese, salsa, and lettuce toppings. In other instances, the fried masa shape is round, resembling a tostada, with traditional chalupa toppings.Wiki
1.Chicken Chalupa
Chicken Chalupa
Ingredients
- 2 pkgs. large fajita size tortillas
- 4 large whole chicken breasts cooked and diced
- 2 cans cream of chicken soup
- 1 pt. sour cream
- 3/4 lb. monterey jack cheese grated
- 3/4 lb. cheddar cheese grated
- 1 cup ripe olives sliced
- 3/4 cup green onions chopped
- 7 oz. can green chilies diced
- 15 oz. can whole kernel can drained
- paprika to sprinkle on top of the chalupas
Instructions
- Mix together the soup, the chilies, the onion, the olives, the corn, and three quarters of both cheeses.
- Save 2 cups of this mixture for later use.
- Mix in some diced chicken with the rest of the mixture.
- On each tortilla, spoon in approximately a half cup of the chicken mixture.
- After folding and tucking in the sides, lay the folded dough with the seam side down in casseroles that have been buttered.
- (If at all feasible, leave a small bit of space between each one.)
- Place a dollop of the mixture that was set aside on each tortilla.
- Add the remaining cheeses on the top.
- Sprinkle with paprika.
- Bake for approximately 20 to 30 minutes at 350 degrees while the dish is covered with foil.
- Take off the foil, and continue baking for about 5-10 minutes longer.
Notes
I am aware that this recipe is not a true "chalupa" in the traditional sense. But I'm sticking with the moniker my friend gave me for this recipe.
Nutrition Facts
10 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 593 | |
| % Daily Value* | ||
| Total Fat 44 g | 68 % | |
| Saturated Fat 22 g | 110 % | |
| Trans Fat 0 g | ||
| Cholesterol 149 mg | 50 % | |
| Sodium 1,092 mg | 46 % | |
| Total Carbohydrate 11 g | 4 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 38 g | 76 % | |
| Vitamin D 1 Вµg | 6 % |
|---|---|
| Calcium 588 mg | 59 % |
| Iron 2 mg | 12 % |
| Potassium 405 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 44 g | 68 % |
|---|---|---|
| Saturated | 22 g | 110 % |
| Trans | 0 g | – |
| Monounsaturated | 14 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 11 g | 4 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 38 g | 76 % |
| Cholesterol | 149 mg | 50 % |
| Sodium | 1,092 mg | 46 % |
| Calcium | 588 mg | 59 % |
| Magnesium | 52 mg | 12 % |
| Potassium | 405 mg | 9 % |
| Iron | 2 mg | 12 % |
| Zinc | 4 mg | 32 % |
| Phosphorus | 554 mg | 79 % |
| Vitamin A | 346 Вµg | 38 % |
| Vitamin C | 9 mg | 10 % |
| Thiamin (B1) | 0 mg | 9 % |
| Riboflavin (B2) | 0 mg | 37 % |
| Niacin (B3) | 9 mg | 58 % |
| Vitamin B6 | 1 mg | 45 % |
| Folate (Equivalent) | 39 Вµg | 10 % |
| Folate (Food) | 39 Вµg | – |
| Vitamin B12 | 1 Вµg | 44 % |
| Vitamin D | 1 Вµg | 6 % |
| Vitamin E | 1 mg | 7 % |
| Vitamin K | 18 Вµg | 15 % |
Source: https://cantstayoutofthekitchen.com/2014/01/17/chicken-chalupa/
Also interesting about Chicken Chalupa
What is in a chicken chalupa?
Similar to how Taco Bell® came up with the idea of creating a boldly seasoned Chalupa shell made of crispy, marinated all-white meat chicken and then filling it with fresh lettuce, diced tomatoes, shredded cheddar cheese, and creamy avocado ranch sauce. The shell was then given a bold flavor profile.
What is a chicken chalupa shell?
The Naked Chicken Chalupas do not have a hard or a soft taco shell; rather, they encase the taco fixings in a “shell” made of fried chicken that has been rolled in Mexican spices. It has a chilled avocado ranch dressing that is drizzled on top and is stuffed with lettuce, tomato, and cheddar cheese.
2. Mexican Chalupa
Mexican Chalupa
Ingredients
- corn tortillas
- refried beans
- cooked chicken
- shredded cheese
- Cotija cheese
- pico de gallo
- Shredded Lettuce
- 2 cups of cooking oil
Instructions
- Once more, this is the path I took when making my chalupas. Go that route if that's how you prefer your tacos. Getting a formed tortilla boat is the key in this situation. That's what I taught my son, and after a few times, a drop of hot oil sprang up and smacked his arm, making him feel a little afraid. Let's just claim that I completed the remaining ones; it's no big issue.
- Have all of your materials ready before you begin. Add the oil to a small skillet that has been preheated. Oil should be heated to roughly 350 degrees. There are several techniques to test the oil. A little portion of a tortilla, an oil thermometer, or occasionally the way it smells or looks are used as test methods.
- These tortillas will cook quickly—about a minute per tortilla—and my technique is to use a piece of silverware or a piece of silverware and a set of tongs to gently raise up both sides of the tortilla as it is inserted into the oil, forming a broad boat shape. Once more, for approximately a minute, carefully move the tortilla around in the oil until crisp. When you are ready to serve, lay the tortilla on a dish covered with paper after using the tongs to pull it up and let any excess oil drain. Repeat as many times as you like with chalupas.
- Take a chalupa shell, fill it with black refried beans, then top it with the chicken, lettuce, pico de gallo, shredded cheese, and cotija cheese. Dig in. Since everyone loads their tacos differently, I am not giving the recommended quantity of each ingredient. Move in the direction of what you enjoy.
- These were, in my opinion, significantly superior to any hard shell taco you might purchase at a restaurant. Everything had a newness to it that had us going back for more. They were so good; let's just say my oldest took down like four of them.
| Amount Per Serving | ||
|---|---|---|
| Calories | 771 | |
| % Daily Value* | ||
| Total Fat 87 g | 134 % | |
| Saturated Fat 6 g | 32 % | |
| Trans Fat 0 g | ||
| Cholesterol 0 mg | 0 % | |
| Sodium 0 mg | 0 % | |
| Total Carbohydrate 0 g | 0 % | |
| Dietary Fiber 0 g | 0 % | |
| Total Sugars 0 g | ||
| Includes – Added Sugars | ||
| Protein 0 g | 0 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 0 mg | 0 % |
| Iron 0 mg | 0 % |
| Potassium 0 mg | 0 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: mediterranean * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 87 g | 134 % |
|---|---|---|
| Saturated | 6 g | 32 % |
| Trans | 0 g | – |
| Monounsaturated | 55 g | – |
| Polyunsaturated | 25 g | – |
| Carbs | 0 g | 0 % |
| Fiber | 0 g | 0 % |
| Total Sugars | 0 g | – |
| Added Sugars | – | – |
| Protein | 0 g | 0 % |
| Cholesterol | 0 mg | 0 % |
| Sodium | 0 mg | 0 % |
| Calcium | 0 mg | 0 % |
| Magnesium | 0 mg | 0 % |
| Potassium | 0 mg | 0 % |
| Iron | 0 mg | 0 % |
| Zinc | 0 mg | 0 % |
| Phosphorus | 0 mg | 0 % |
| Vitamin A | 0 Вµg | 0 % |
| Vitamin C | 0 mg | 0 % |
| Thiamin (B1) | 0 mg | 0 % |
| Riboflavin (B2) | 0 mg | 0 % |
| Niacin (B3) | 0 mg | 0 % |
| Vitamin B6 | 0 mg | 0 % |
| Folate (Equivalent) | 0 Вµg | 0 % |
| Folate (Food) | 0 Вµg | – |
| Vitamin B12 | 0 Вµg | 0 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 15 mg | 102 % |
| Vitamin K | 62 Вµg | 52 % |
Source: http://www.simplecomfortfood.com/2014/01/22/mexican-chalupa/
Also interesting about Chicken Chalupa
What kind of bread is a chalupa made from?
Pita bread is used to make chalupa bread, that much is true. Flour, water, salt, and yeast are among of the most fundamental components of the recipe. The ingredients are often fairly straightforward and uncomplicated. This makes it simple to combine the ingredients of the dough, as well as simple to roll it out into a thin sheet.
Why are Taco Bell chalupas so good?
Chalupas, on the other hand, are notable for being fashioned using flatbread shells that have been fried until they are crispy on the surface and chewy on the inside. These shells can be found at Taco Bell. In essence, they are more substantial and doughy in comparison to traditional chalupas.
3. Authentic Mexican Chalupas
Authentic Mexican Chalupas
Equipment
- heavy-bottomed frying skillet
Ingredients
- 8 small corn tortillas
- vegetable or canola oil for frying
- 1 cup tomatillo salsa verde on this site plus extra for serving
- 1 cup queso fresco crumbled
- 2 cups pulled cooked chicken or pork shredded
- cilantro for garnish
Instructions
- over a medium-high heat source. Place a tortilla in the hot, but not smoking, oil (it will float like a boat) and cook it for about a minute, or until bubbling. Spread 2 tablespoons of salsa gently, but not quite to the edge of the tortilla, in the center. Cook the tortilla for a further two to three minutes, or until the bottom and edges are crisp. If some hot oil gets on the salsa, that's okay.
- To drain, move the chalupa to a tray covered with paper towels. Continue using this technique for the remaining tortillas.
- Over the chalupas, distribute the chicken or pork and queso fresco. If preferred, garnish with additional salsa verde and cilantro.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 615 | |
| % Daily Value* | ||
| Total Fat 45 g | 70 % | |
| Saturated Fat 8 g | 39 % | |
| Trans Fat 0 g | ||
| Cholesterol 74 mg | 25 % | |
| Sodium 664 mg | 28 % | |
| Total Carbohydrate 26 g | 9 % | |
| Dietary Fiber 4 g | 17 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 26 g | 53 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 227 mg | 23 % |
| Iron 2 mg | 11 % |
| Potassium 455 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 45 g | 70 % |
|---|---|---|
| Saturated | 8 g | 39 % |
| Trans | 0 g | – |
| Monounsaturated | 24 g | – |
| Polyunsaturated | 11 g | – |
| Carbs | 26 g | 9 % |
| Fiber | 4 g | 17 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 26 g | 53 % |
| Cholesterol | 74 mg | 25 % |
| Sodium | 664 mg | 28 % |
| Calcium | 227 mg | 23 % |
| Magnesium | 69 mg | 16 % |
| Potassium | 455 mg | 10 % |
| Iron | 2 mg | 11 % |
| Zinc | 3 mg | 24 % |
| Phosphorus | 428 mg | 61 % |
| Vitamin A | 90 Вµg | 10 % |
| Vitamin C | 8 mg | 9 % |
| Thiamin (B1) | 0 mg | 11 % |
| Riboflavin (B2) | 0 mg | 16 % |
| Niacin (B3) | 7 mg | 45 % |
| Vitamin B6 | 0 mg | 36 % |
| Folate (Equivalent) | 14 Вµg | 4 % |
| Folate (Food) | 14 Вµg | – |
| Vitamin B12 | 1 Вµg | 30 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 6 mg | 40 % |
| Vitamin K | 37 Вµg | 31 % |
Source: https://www.garlicandzest.com/authentic-mexican-chalupas/
Also interesting about Chicken Chalupa
What are Taco Bell chalupas made of?
The traditional toppings for chalupas include salsa, shredded lettuce, and cheese. The dough is tiny and thick and is formed into the shape of a boat. It consists of flour dough and a thicker form of shell that is crispier on the exterior and softer on the inside. Both the interior and the outside are soft. It is essentially identical to Indian fried bread, and it is topped with a variety of ingredients.
Did Taco Bell change the chalupa?
A new version of Taco Bell’s Naked Chicken Chalupa, which will be encased in a shell that is totally produced from vegan chicken, is set to shake up the competitive landscape of the chicken industry. Today, Taco Bell introduced the newest addition to its menu, which is a chalupa shell that is completely made out of vegan chicken.
4.Chalupas Electric Pressure Cooker
Chalupas Electric Pressure Cooker
Ingredients
- For Chalupa Filling:
- 4 teaspooons cumin
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt + more to taste
- 2 teaspoons smoked paprika
- 2 ½ to 3 pound boneless pork roast
- 1 tablespoon canola oil
- 4 cloves garlic minced
- 3 cups dry pinto beans washed and sorted
- 3 4- ounce cans chopped green chilies
- 6 cups chicken broth see note
Instructions
- Cumin, chili powder, oregano, smoked paprika, and 1 teaspoon salt should all be combined in a small bowl. Rub the seasonings all over the pork roast. Any extra spices should be set aside for later use.
- Add 1 tablespoon of canola oil to the pressure cooker and set it to browning. Brown the meat in the seasoning on all sides.
- Chicken broth, dry pinto beans, chopped green chilies, and any additional spices should be added. Ensure that the liquid is completely absorbed by the beans before stirring to blend.
- Cook for 85 minutes under high pressure in a pressure cooker with a lockable lid. Natural pressure release. Lock cover, then use a fork to shred the pork.
- Chalupa filling should be simmered for 10 minutes while stirring occasionally in a pressure cooker set to sauté. To keep the filling warm until it is time to serve, use the keep warm feature.
- To prepare, use 1/4 cup oil (I used canola oil) in a small skillet and heat over medium-high heat until hot and sizzling. Corn or flour tortillas should be cooked for between 30 and 60 seconds on each side, or until browned and crispy. Drain on a platter covered with paper towels.
- Make any additional toppings you like.
- Scoop some chalupa filling onto each fried tortilla to assemble the chalupas. Cheese and additional toppings are optional. For other serving suggestions, see the note.
Notes
Nutrition Facts
16 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 307 | |
| % Daily Value* | ||
| Total Fat 9 g | 14 % | |
| Saturated Fat 2 g | 9 % | |
| Trans Fat 0 g | ||
| Cholesterol 53 mg | 18 % | |
| Sodium 429 mg | 18 % | |
| Total Carbohydrate 28 g | 9 % | |
| Dietary Fiber 7 g | 26 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 27 g | 54 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 68 mg | 7 % |
| Iron 3 mg | 19 % |
| Potassium 941 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * sugar Conscious * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * b Healthy
| Fat | 9 g | 14 % |
|---|---|---|
| Saturated | 2 g | 9 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 28 g | 9 % |
| Fiber | 7 g | 26 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 27 g | 54 % |
| Cholesterol | 53 mg | 18 % |
| Sodium | 429 mg | 18 % |
| Calcium | 68 mg | 7 % |
| Magnesium | 91 mg | 22 % |
| Potassium | 941 mg | 20 % |
| Iron | 3 mg | 19 % |
| Zinc | 2 mg | 22 % |
| Phosphorus | 352 mg | 50 % |
| Vitamin A | 26 Вµg | 3 % |
| Vitamin C | 10 mg | 11 % |
| Thiamin (B1) | 1 mg | 53 % |
| Riboflavin (B2) | 0 mg | 24 % |
| Niacin (B3) | 7 mg | 41 % |
| Vitamin B6 | 1 mg | 65 % |
| Folate (Equivalent) | 207 Вµg | 52 % |
| Folate (Food) | 207 Вµg | – |
| Vitamin B12 | 0 Вµg | 18 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 5 Вµg | 4 % |
Source: https://thecookstreat.com/chalupas/
Also interesting about Chicken Chalupa
Is Taco Bell chalupa corn or flour?
The chalupa offered at Taco Bell begins with a corn-based flatbread that is deep-fried and then filled with ground beef, lettuce, tomato, cheese, and sour cream. The chalupa is comparable to a pita.
Is a chalupa real Mexican food?
A chalupa is a traditional Mexican antojito, which consists of masa (corn dough) that has been fried and stuffed with a delicious filling. The concave form of the masa cake is referred to as a chalupa, which derives its name from the Spanish word for shallop (also known as a miniature sailboat).
5. Shrimp Chalupas with Roast Poblano Sauce
Shrimp Chalupas with Roast Poblano Sauce
Ingredients
- 2 poblano peppers
- ½ cup reduced fat sour cream
- ¼ cup low-fat buttermilk
- 1 batch Guacamole
- 2 Tbs finely diced red onion
- 1-1/2 lbs shrimp peeled and deveined
- Old Bay seasoning
- kosher salt
- fresh cracked pepper
- chili powder
- smoked paprika
- 2 tsp extra virgin olive oil
- 8 baked chalupa shells
- 1 can low-fat or vegetarian refried beans
- 1-1/2 cups finely shredded red cabbage
- ½ cup thinly sliced green onion
Instructions
- Broiler in the oven is on. Poblano peppers should be roasted for 4-5 minutes per side, or until the skin is completely blistered and the peppers are tender. Place in a ziplock bag and allow to steam. Peel and take out seeds after it has cooled enough to handle. Buttermilk, sour cream, and a dash of salt and pepper are blended with the peppers. Place aside.
- Add the red onion to the guacamole once it has been made. To stop the guacamole from browning, cover it with plastic wrap and place it aside.
- Salt, pepper, chili powder, smoked paprika, and Old Bay (about 1/4 tsp each with a little extra Old Bay and chili powder) should all be used to season the shrimp well in a bowl. On high heat, preheat a sizable nonstick skillet. Cook the shrimp in the olive oil, stirring periodically, for about three minutes, or until they are barely cooked through. Get rid of the heat.
- Place a layer of refried beans, followed by a layer of guacamole, on the chalupa shell before assembling it. Add red cabbage, 5–6 shrimp, Roast Poblano Sauce, and a sprinkle of green onion on the top. Serve right away. gives four servings.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 330 | |
| % Daily Value* | ||
| Total Fat 10 g | 15 % | |
| Saturated Fat 4 g | 18 % | |
| Trans Fat 0 g | ||
| Cholesterol 225 mg | 75 % | |
| Sodium 1,501 mg | 63 % | |
| Total Carbohydrate 28 g | 9 % | |
| Dietary Fiber 7 g | 29 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 33 g | 66 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 259 mg | 26 % |
| Iron 4 mg | 25 % |
| Potassium 883 mg | 19 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: pescatarian * mediterranean * dash * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * pork Free * red Meat Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added
| Fat | 10 g | 15 % |
|---|---|---|
| Saturated | 4 g | 18 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 28 g | 9 % |
| Fiber | 7 g | 29 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 33 g | 66 % |
| Cholesterol | 225 mg | 75 % |
| Sodium | 1,501 mg | 63 % |
| Calcium | 259 mg | 26 % |
| Magnesium | 108 mg | 26 % |
| Potassium | 883 mg | 19 % |
| Iron | 4 mg | 25 % |
| Zinc | 3 mg | 27 % |
| Phosphorus | 613 mg | 88 % |
| Vitamin A | 168 Вµg | 19 % |
| Vitamin C | 73 mg | 81 % |
| Thiamin (B1) | 0 mg | 13 % |
| Riboflavin (B2) | 0 mg | 15 % |
| Niacin (B3) | 4 mg | 25 % |
| Vitamin B6 | 1 mg | 45 % |
| Folate (Equivalent) | 61 Вµg | 15 % |
| Folate (Food) | 61 Вµg | – |
| Vitamin B12 | 2 Вµg | 84 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 3 mg | 21 % |
| Vitamin K | 75 Вµg | 62 % |
Source: https://ericasrecipes.com/shrimp-chalupas-with-roast-poblano-sauce/
Also interesting about Chicken Chalupa
Are chalupa shells fried?
The chalupas are a traditional dish from the south-central region of Mexico. The traditional method for making chalupas involves molding masa dough into the form of a boat and then frying the vessel. The only toppings on the thin piece of fried dough are salsa, shredded lettuce, and cheese. The Americanized version of Taco Bell’s chalupa supreme resembles a fried flatbread and taco combination a lot more than the original.
Can you still get a gordita at Taco Bell?
Taco Bell’s Gordita family of menu items includes the Gordita Supreme as a member of the Gordita family. On top of a gordita shell made of pita bread, the Gordita Supreme has meat, lettuce, tomatoes, sour cream, and a combination of three cheeses. A single one may be purchased for $2.89 at any of the participating Taco Bell restaurants.
