Paneer chalupas is a dish available in Taco Bell in India and I didn’t want to miss out on the fun so I recreated my version of it. A crispy and chewy chalupa shell filled with the paneer topped with a creamy jalapeno sauce and your favorite Mexican condiments! I also used an easy hack to make chalupas at home using flour tortillas. The paneer is so flavorful and it’s really easy to make. The cubes are marinated and then oven-baked. It is such a delicious Indian-Mexican fusion recipe and you will love it!

Happy Cooking!

Servings: 4-5 chalupas

Prep Time: 15-20 mins

Cooking Time: 30-45 mins

Total Time Taken: 1 hour

Ingredients:

Creamy Jalapeno sauce:

• 1/4 cup sour cream

• 2 tbsp Mayo

• 1/2 jalapeño

• 1/2 serrano

• 1 tbsp Lime juice 

• 1/4 tsp Garlic powder

• 1/4 tsp Onion powder

• 1/4-1/2 tsp Salt

• 1/2 tsp Paprika

• 1/4 tsp Cumin powder

• 1/8 tsp Cocoa powder 

Paneer Filling:

• 8-10 oz Paneer cut into cubes

• 2 tbsp Tomato paste 

• 1 tbsp chili garlic paste 

• 1.5 tbsp olive oil 

• 1.5 tsp Onion powder

• 1.5-2 tsp Garlic powder

• 1/2 tsp Corriander powder

• 1 tsp Cumin powder

• 1-1.5 tsp Paprika 

• 1/2 tsp Salt

• 1/4 tsp Pepper

• 1/2 tsp Sugar

• 2 tbsp bread crumbs 

Assembly:

• 4-5 inch flour tortillas

• 1/4 cup chopped Onion

• 1/2 cup shredded Lettuce 

• 1/4 cup chopped Tomatoes 

• 1/4-1/3 cup grated Cheese 

• Oil to deep fry

Directions:

1. Creamy Jalapeno sauce: In a food processor add all the ingredients and bring till combined and the chilis are broken down. Keep it in a bowl covered in the fridge to thicken.

2. Paneer Filling: Preheat the oven to 380F.

   1. In a bowl, add cubed paneer, tomato paste, chili garlic paste, olive oil, onion powder, garlic powder, coriander powder, cumin powder, paprika, salt, sugar, and pepper. Toss it together coating the cubes well. Add breadcrumbs and give it a toss.

   2. Transfer it to a parchment-lined baking tray and spread it out. I like to coat the paneer cubes well by hand once they are on the tray.

   3. Bake at 380F for 12-15 mins, flipping the cubes midway.

   4. Once they are out of the oven, the Paneer is ready.

3. Frying the tortillas: Be careful while frying them! Heat oil to deep fry the chalupas. I like to start deep frying the tortillas when the paneer is baking.

   1. Gently fold the tortilla in half making a U shape. Hold the top with tongs and gently put it in the oil so that the bottom of the U starts to fry and then it will hold its shape. Then I like to hold one side of the half and deep fry each side so that every side is well crisped. Once the sides are done, I dunk the entire thing in to get an even golden brown color. Take it out of the oil carefully with tongs and slant it gently to let the excess oil pour out. Transfer it to a paper towel to soak up the excess oil.

4. Assembly: Once the tortillas, paneer and sauce are prepared it is time to assemble them.

   1. If the chalupa shells have swollen up on the inside, use a toothpick to break the puffed-up areas for more filling space.

   2. Add paneer cubes inside the chalupa shells.

   3. Top with chopped onions and tomatoes.

   4. Drizzle some of the jalapeno sauce over it.

   5. Top with some shredded lettuce and finish with some grated cheese over it.

5. The chalupas are ready! Serve with more of the jalapeno sauce and if you want Taco Bell sauce!

Notes/Tips:

• Creamy Jalapeno sauce: The jalapeno sauce will thicken the longer it sits in the fridge. Adding serranos makes it spicier so if you want use more jalapenos to make it less spicy. You can keep it in an airtight container in the fridge for 10 days.

• Paneer Filling: You can marinate the paneer and meal prep if you want.

• Tortillas: Be careful while frying. Use tongs and make sure the U shape is kept while frying.

• Assembly: You can customize when any toppings you want.