You Bake Potato, I Make Chalupa

Chalupas are a traditional Mexican snack. Normally, they’re boat-shaped masa shells stuffed with something savory. Sometimes, though, they’re made with regular corn tortillas. The convenience more than makes up for the small sacrifice in authenticity.

Combine those tortillas with leftover baked or boiled potatoes and chorizo and you’ve got a dinner that’s filling and fast. Top it with shredded cabbage slaw for crunch, tomato and crumbly queso anejo (an aged Mexican cheese that has a texture something like feta’s). Or you can use the ever-present Monterey Jack.

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Potato and Chorizo Chalupas

Active Work and Total Preparation Time: 30 minutes * Easy

1/2 pound chorizo, casings removed

1 small onion, diced

2 cups leftover baked or boiled potatoes, peeled and diced (about 2 potatoes)

4 small corn tortillas (about 5 inches in diameter)

Oil

2 cups shredded cabbage

2 Roma tomatoes, thinly sliced

1 to 1 1/2 cups queso anejo, crumbled

* Crumble chorizo and cook over medium-high heat, stirring constantly, 2 minutes. Add onion and stir to coat with sausage juices. Cook, stirring occasionally, until onion softens, about 5 minutes.

* Add potatoes and stir gently to coat. Reduce heat to low.

* In separate skillet, fry tortillas in 1/4 inch oil, 1 at a time, 1 minute each side. Drain on paper towels.

* Divide chorizo and potato mixture among tortillas, spreading to edge of each. Top each with cabbage, tomato slices and cheese.

4 servings. Each serving: 469 calories; 742 mg sodium; 62 mg cholesterol; 27 grams fat; 36 grams carbohydrates; 22 grams protein; 1.9 grams fiber.