Sunday, May 10, 2020

Crunchwrap Supreme

Crunchwrap Supreme


  • 1 lb. flooring beef
  • 1 tsp. chili powder
  • 1/2 tsp. flooring paprika
  • 1/2 tsp. flooring cumin
  • Kosher salt
  • Freshly flooring black pepper
  • 8 huge flour tortillas
  • 1/2 c. nacho cheese sauce
  • 4 tostada shells
  • 1 c. sour cream
  • 2 c. shredded lettuce
  • 1 c. chopped tomatoes
  • 1 c. shredded cheddar
  • 1 c. shredded Monterey Jack
  • 1 tbsp. vegetable oil


  • In a huge nonstick skillet over medium heat, combine flooring pork and spices and season with salt and pepper. Cook, breaking up meat with a wood spoon, till now not pink, about 6 minutes. Drain fats and wipe skillet clean.
  • Stack four huge flour tortillas and area a tostada shell within the center. Using a paring knife, hint round edges of shell to chop four smaller flour tortilla rounds.
  • Build Crunchwraps: Add a scoop of flooring pork to the middle of closing four huge flour tortillas, leaving a beneficiant border for folding. Drizzle cheese sauce over each, then area a tostada shell on top. Spread sour cream over every one shell, then ideal with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on ideal and tightly fold edges of huge tortilla towards the center, creating pleats. Quickly invert Crunchwraps so pleats are at the backside they usually live together.
  • In the identical skillet over medium heat, warmth oil. Add Crunchwrap seam-side down and prepare dinner till tortilla is golden, 3 minutes per side. Repeat with closing Crunchwraps.
Crunchwrap Supreme
4/ 5