This recipe is from our grammar school cookbook. Thank you Kathy G!
My DH made this and I was truly impressed. This can be made as mild or as spicy as you like. Choose your salsa, cheese & amount of jalapeno according to your taste. Olives are optional. I also like to make the salsa smoother in the food processor to make it more kid friendly (no pieces!). I have used both condensed and regular whole milk with success, also combined bottled and fresh salsa.
My kids love this stuff! I'm really not sure if 'Chalupa' is the right term for this, but it's what we've always called it. Feel free to add more or less spice and add any toppings your family may like. It's very easy and versatile.
OH, the garlic was so good in this roast! We had it for supper that night and then the next day for sandwiches! I did not cook mine as long just depends on your cooker. Update: the photo I took on March 09, 2004 makes me think I roasted this in the oven. If so, I would have roasted it to 145 degrees and let it rest to finish cooking.
My mom found this "contest winning recipe" in the local newspaper in the '70's and I've enjoyed this recipe since. It's very comforting and kid-friendly the way the fried onions blend with the creamy filling. It's something I make for the flavor and not because it is so easy!
Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use Fajita Seasoning Mix #28011 as another variation. Thanks! The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe.