Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Turkey Chalupas (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "loco_ladi" in the Gluten-Free Forum.

    Ingredients:
    2 tablespoons bacon drippings
    2 cups pinto beans (15 ounce can) drained & rinsed
    8 corn tostada's (or deep fry corn tortilla's)
    2 cups Monterey Jack cheese
    3 cups lettuce
    1 cup tomato
    2 cups cooked turkey (or chicken) shredded
    Garnishes options: onion, jalapeno and cilantro



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Refried Beans Directions:
    Heat bacon dripping until smoking, add half the beans, heat for 1 minute, mash--lower heat, add remaining beans cook and mash over low heat until smooth.

    Chalupa Directions:
    Preheat oven to 375F. Distribute beans over each tostada evenly and top with cheese and bake until cheese melts. Remove from oven top with lettuce, tomato's, turkey then top with garnishes.

    Makes 4 tostadas.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Jack and Laurie Tepe.
    Here is the gluten free flour tortilla recipe that I want to eventually use with an electric tortilla press. Thanks to those list members that looked around for one for me in their areas. Currently Im waiting to get one shipped! This recipe is from the Denver Metro/CSA Chapter:
    Basic Tortilla Mix:
    ¼ cup cornstarch
    ¼ cup tapioca flour
    ¼ cup potato starch flour
    ¼ cup white rice flour
    ¼ cup brown rice flour
    1 teaspoon salt
    1-½ teaspoon xanthan gum
    1 generous teaspoon baking powder
    1-½ Tablespoon vegetable oil
    ½ cup water or more as needed
    Measure all dry ingredients in a sealed container and shake to mix. Add oil and water to mix. Let the dough rest 10 minutes for easier handling. Divide dough and roll into 10 to 12 balls. Flatten a ball slightly and place in the press and follow the press instructions. This recipe says to cook 30 seconds on each side, but you need to check and see if your press cooks on both sides at once.
    HINTS:
    It is suggested that you cook all the tortillas first and STACK them (and perhaps cover with a moist towel) so that they steam up a little and soften, otherwise they come out of the press sort of dry. Use the moistened flour immediately (can make the dry ingredients ahead of time). The recipe doubles well. If the tortillas have been refrigerated you should re-heat them before eating. Should roll tortillas (if desired) while they are warm and pliable. Can use two as bread for sandwiches. Also can use as pizzas or dessert crepes with fruit filling, etc.


    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    1-2 cups of water
    1 package of chicken cut up for a stir fry
    5 peaches, diced
    1 yellow pepper, diced
    1 red onion, diced
    2-3 cloves of garlic
    cilantro leaves to taste
    optional (1 Tablespoon fresh lime juice)
    pepper to taste
    Cook chicken, garlic, and ½ of the red onion in the water until the chicken is done. I like to let the meat sit in the juices for a while. Place all other ingredients including the other ½ of the red onion in a bowl. Mix cooked ingredients with uncooked ingredients. Serve.


    Jefferson Adams
    Ceviche is one of my very favorite summertime dishes. It's one of those magical dishes where simple ingredients, simple preparation, and a bit of time combine to form a delicious, refreshing and memorable dish.
    Not only do I consider ceviche to be delicious and refreshing, I consider it to be lucky. That's because, back when I was single, I took the woman who would later become my wife out to a local Peruvian restaurant for ceviche on our first date. The place specializes in ceviche, and we ordered several kinds. And while I'd like to think that the charm that eventually won her over was mine alone, I still give some credit to the ceviche she found so delicious.
    I can't guarantee that this ceviche will help you land the partner of your dreams, but it certainly can't hurt your efforts. This recipe is easy to make, and delivers a delicious, mouth-watering ceviche that will make the people you share it with feel very special. And, who knows, maybe it will be the start of something big!
    Ingredients:
    ½ pound raw halibut, sea bass, or red snapper fillets ½ pound raw large shrimp or prawns ½ pound asparagus, fresh Juice of 3 lemons and 3-5 limes (enough to cover fish and shrimp) 3 limes (cut into wedges for serving) 2 small avocados (or 1 large), cubed 1 red bell pepper, julienned 1 medium red onion, finely chopped 1 jalapeño, seeded and finely chopped 4 tablespoons cilantro, chopped ½ teaspoon salt ½ teaspoon pepper Directions:
    In a large glass bowl or baking dish, dice the fish into ½-inch chunks.
    Clean, shell and dice shrimp into similar-sized chunks, and add to fish.
    Add lemon and lime juice. Mix well.
    Marinate fish and shrimp in the lemon and lime juice in the fridge overnight (this will cook the fish). Stir often.
    Pour off most of the lime juice, until the fish and shrimp are barely moist.
    Steam, blanche or lightly grill asparagus until it is cooked, but still crunchy. Cut into ½-inch pieces.
    Add asparagus and remaining ingredients, except avocado, to fish and shrimp. Mix well.
    For best results, mix a few hours before serving & chill in a refrigerator.
    Add avocado before serving, and mix well.
    Garnish with lime wedges and serve in chilled glass bowls or glasses.


    Jefferson Adams
    Celiac.com 03/05/2014 - The Spanish make some mean chicken. This easy recipe offers one of my favorite ways to make baked chicken. The chicken pieces are marinated, then baked with lemon, olives and raisins. Hints of oregano, paprika, garlic and bay leaf bring it all together.
    Ingredients:
    3 pounds chicken pieces ⅓ cup olive oil ⅓ cup red wine vinegar 2 tablespoons brown sugar 3 teaspoons chopped fresh oregano, or 1½ teaspoon dried 2 teaspoons chopped fresh thyme, or 1 teaspoon dried 3-4 bay leaves 1 ¼ teaspoon salt ⅓ teaspoon garlic powder ½ teaspoon paprika ½ cup raisins ⅓ cup sliced and pitted green olives ½ cup dry white wine 1 small lemon, sliced Ground pepper to taste In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, thyme, bay leaves, raisins and olives.
    Pierce the skin of the chicken with fork tines and place chicken in the marinade,
    Coating well, cover and refrigerate several hours or overnight.
    Heat oven to 350°F.
    Place chicken in large, shallow baking dish.
    Combine wine with the marinade and pour over chicken.
    Sprinkle chicken with paprika and brown sugar. Place lemon slices on top of the chicken.
    Bake uncovered at 350°F, for about 45-55 minutes, basting occasionally, until chicken is tender, and juices run clear.
    Remove bay leaves.
    Serve over rice.


  • Popular Now

×
×
  • Create New...