In Española’s _El Paragua_, Luis and Frances Atencio make chalupas this
way.
1 corn tortilla
Vegetable oil
¼ cup refried beans
Shredded chicken
¼ cup grated longhorn cheese
¼ cup guacamole
Shredded lettuce
¼ tomato
2 tablespoons sour cream
Black olives
Onion rings
Paprika
Fry the tortilla and place on an ovenproof plate. Spread with refried
beans, then chicken, then cheese. Slide under broiler to melt cheese.
Quickly cover with guacamole (mashed seasoned ripe avocado), lettuce,
tomato cut in bits, and sour cream. Decorate with black olives and
Bermuda or Spanish onion rings. Dust cream with paprika. Serve
immediately. Serves 1.