crunchwrap supremes.

Ohhh my goshhhh.

crunchwrapsupreme.jpg

Crunchwrap Supremes.  HOMEMADE.  Honestly, this might be the best thing to ever come out of my kitchen.  That’s not even a lie.

I made them a few months back for the first time ever.  Although, I’m not sure how I went this many years without recreating them in my own kitchen?  They’re seriously SO easy.  Well, they are now.  They didn’t used to be.  I mean, sure, they were easy enough. However, I could never find a tortilla large enough to hold all of the contents.  I would have to cut a circle out of a second, cover all of my fillings with that, fold the one tortilla over, and pray everything held together.

Maddening, right?

And then I found these and it was like the sky opened up and light shined down.  Seriously.

crunchwrapsupreme2

And now I’m able to make these with ease.

So, please, don’t attempt to make these with your standard burrito tortilla.  Unless you’re a ninja flipper.  You really want to find the grande size.  Like the kind they make burritos with at restaurants.  Burritos the size of your forearm.  However, we’re not making those today – that will be for another day.

Today, we’re layering creamy nacho cheese with perfectly seasoned meat, and a crunchy tostado shell.  Then we’re finishing it off with sour cream, lettuce, tomatoes, and cheese.  More cheese.  Because who the heck doesn’t like cheese.  Am I right? And all of this is before we fold it up and cook it until a lovely golden brown so when we bite into it, the cheese oozes. Yasss!

Crunchwrap Supreme

serves 6

  • grande tortillas
  • tostado shell
  • nacho cheese
  • 1 lb. ground beef
  • taco seasoning (recipe below)
  • shredded Iceberg lettuce
  • tomato, diced
  • sour cream (or plain Greek yogurt)
  • cheddar cheese, shredded

taco seasoning.

  • 4 tsp. diced minced onion
  • 3 tsp. chili powder
  • 1 tsp. cornstarch
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/8 tsp. cayenne pepper

In a skillet, add the ground beef and taco seasoning.  Cook over medium heat until the beef is no longer pink.  Drain the fat.

Place a grande tortilla on a cleaned workspace.  Spread 1-2 tbsp. of nacho cheese in a circle (about the size of one of your tostado shells) in the center of the tortilla.  Add about 1/3 cup of beef mixture and then top with a tostado shell.  On top of the tostada shell, you’re going to spread about 1-2 tbsp. of sour cream (or plain Greek yogurt), and sprinkle the lettuce, tomato, and the shredded cheddar cheese.

Fold over the edges of the grande tortilla around the fillings.  It should resemble the photo above.

Too cook, you’re going to heat a non-stick pan over medium heat that has been sprayed with a very thin layer of cooking spray.  Invert the crunchwrap seam-side-down and cook until golden brown (about 3-5 minutes).  Flip the crunchwrap and continue to cook until the other side is golden (an additional 3-5 minutes).

Repeat steps with remaining crunchwraps and serve warm.

 

 

 

Added bonus: toddlers love these. True story.

 

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