Crunchwrap Supreme

Crunchwrap Supreme

Just like the Crunchwrap Supreme from Taco Bell – layers of taco meat, pepper jack queso, tostada, lettuce, tomato, sour cream, salsa, and hot sauce. SO YUM.

The thing about a crunchwrap is that it doesn’t need to be bossy in the flavor department. I found the basic-taco-salad-ness of the flavors to be deliciously nostalgic and yummy, and besides, the main event here is the way it’s all structured. Its form. Its layers. Its texture. That is what will have you daydreaming at 3pm. The juicy drips, the gooey-ness, the crunch. Feels like peak humanity, tastes like sheer joy.

Ingredients

Spicy Ground Beef

  • 1 tablespoon olive oil
  • half an onion, minced
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)

Pepperjack Cheese Sauce:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 8 ounces shredded Pepperjack cheese

Crunchwrap Extras (customize to your heart’s desire):

  • large flour “burrito” tortillas
  • something crunchy: tostadas work really well, but tortilla chips or, dare I say, Doritos (!!) would work, too
  • lettuce, tomato, cilantro
  • sour cream
  • salsa

Preparation

  1. Spicy Ground Beef: Heat the oil over medium heat in a large nonstick skillet. Add onion, garlic, and beef. Cook / break apart until the beef is browned all the way through. Add taco seasoning and salt.
  2. Queso: Melt the butter in a small saucepan. Add the flour and whisk until smooth. Let the flour cook for a minute or two, then slowly add in the milk, whisking after each addition. When the sauce is smooth, remove from heat. Stir in the cheese. Season to taste.
  3. Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: beef, queso, crunchy stuff, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. Fold the edges of the tortilla in. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve! I like a little mashed avocado and hot sauce on top.

I’ve been making homemade cruchwraps for years and they are the best! Such a good dish for a crowd, too, since everyone can customize it to their liking.

- Miami Food Network -

FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.

FOR MEGA CRUNCHWRAPS: Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.

 

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