By MELBA
Incredibly easy to make and providing that fast food feel at home, keto chulupa’s really hit the spot. The basic recipe yields a delicious keto carnivore chulupa but if you’re on a ketogenic or low carb lifestyle, get creative and fill these puppies with any low carb fillings you like!
These beauties are very much akin to cheese shell tacos but what I love about this chalupa recipe is that you form the whole filled chalupa in the skillet and if you keep it carnivore, it is super low carb. Requiring very few ingredients, it really is a very simple dish and fillings are only as complicated as you wish to make them.
I made these two chalupa’s when I was on a keto reboot after having a carb up meal. I did it carnivore style as I was keeping a very tight reign on my carb intake so even seasoning was kept to a minimum, pretty much just salt and pepper. But if you’re not being strict with your carbs, you could easily jazz the basic recipe up by adding some garlic powder, onion powder or perhaps some cumin powder to the cheese shell.
You could go wild with the fillings and include lettuce, small amounts of red pepper, red onion, tomato, avocado, different meats, and really add punches of flavour with low carb condiments such as sugar free ketchup, mayonnaise, mustard and sugar free BBQ sauce. The world is your oyster!
INGREDIENTS
120g | Mozzarella Cheese, grated |
100g | Beef Mince (ground beef), pre-cooked in a pan with salt and pepper |
1 | Egg |
40g | Cheddar Cheese, grated |
2 | Streaky Bacon Rashers, cooked and sliced |
To taste | Himalayan Pink Salt |
To taste | Cracked Black Pepper |
METHOD
- First, heat a skillet over medium heat then add the beef mince and salt and pepper to taste. Continue to fry the beef mince until it is just cooked through. As it is a small amount, it should only take a few minutes. Remove the cooked beef mince and set aside till needed.
- Next, using the same pan, fry the two rashers of bacon till cooked to your preference then set aside.
- Using a clean skillet, add 60g of grated (shredded) cheese and melt till browned on the bottom.
- Once the underside of the cheese is browned and you can see lots of little holes on the top, add the pre-cooked beef mince to half of the melted cheese disc and spread evenly. Sprinkle over half of the grated cheddar cheese and fold over the uncovered half of the melted cheese disk to form the chulupa. The cheese shell will crisp up really quickly as it cools.
- Follow the same process for the second chulupa shell but for the filling crack over one egg, place the lid on the skillet to cook off the top of the egg for 1-2 minutes. The egg should be cooked but still have a runny yolk. Then place the slices of cooked bacon and sprinkle the remaining cheddar cheese over the top of the egg. Fold over the uncovered half of the melted cheese disc to form the chalupa and dish it up. If you like your egg yolk more solid, you can pop the yolk while cooking or pre-fry the egg.
- These beauties are chock full of oozy fatty, juicy goodness so you may like to rest the on a paper towel for a minute or two to remove some of the excess grease. And if you’re doing low carb or std keto rather than carnivore, you could add other fillings such as lettuce, mayonnaise, hot sauce, tomato, peppers, etc. to take these chalupa’s to the next level.
- Let’s eat!
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Nutritional Information (per serve Beef and Cheese Chalupa) |
|||||
|
Kcal |
Fat |
Protein |
Carbohydrate |
Fibre |
Net Carb |
|
447 |
33.6g |
34.5g |
1.8g |
0.1g |
1.7g |
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Nutritional Information (per serve Bacon and Egg Chalupa) |
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|
Kcal |
Fat |
Protein |
Carbohydrate |
Fibre |
Net Carb |
|
504 |
39.1g |
36.9g |
1.2g |
0.0g |
1.2g |
Please note that the nutritional values may vary depending on the brand of ingredients that you use.
