Saturday, March 1, 2014


Crunchwrap Supreme


Large (burrito size) tortilla shells

small tostada shells

queso sauce

Pre-cooked taco meat

shredded lettuce

shredded cheese

sour cream



Warm your tortilla in the microwave to make it soft enough to bend

Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later

Spoon some taco meat on the cheese

Place the tostada shell on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)

Spoon a dollop of sour cream and spread over the shell

Sprinkle some shredded lettuce, shredded cheese and tomatoes on top

Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)

With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long

Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom

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