Description
Crispy tortilla pockets stuffed with seasoned ground beef, queso, fresh vegetables, and melted cheese, toasted on a griddle until golden and crunchy.
Ingredients
Scale
- 1 lb ground beef
- 4 tbsp fajita seasoning
- 1/3 cup salsa
- 2 tbsp hot sauce
- 1/2 white onion diced
- 2 tomatoes diced
- 1/2 head iceberg lettuce sliced
- 1/2 bunch cilantro chopped
- 4 small yellow corn tortillas
- Oil for griddle
- 4 large flour tortillas
- 4 small flour tortillas
- 1 cup Colby Jack cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1/3 cup sour cream
- 1/4 stick butter
- 1/4 stick butter for queso
- 1/4 cup heavy cream
- 1 cup Colby Jack cheese shredded for queso
- 1 cup Monterey Jack cheese shredded for queso
- 1 tsp hot sauce for queso
Instructions
- Preheat one section of a griddle to medium heat and two sections to low heat.
- Add ground beef to the medium heat area and cook while breaking it apart with a spatula. Season with fajita seasoning and cook until browned.
- Reduce heat to low and mix in salsa with the cooked beef.
- Lightly oil the griddle and fry the corn tortillas on low heat until crispy on both sides.
- Place a large flour tortilla flat and sprinkle shredded cheese in the center.
- Add a portion of seasoned beef on top of the cheese.
- Spread queso on one side of a crispy corn tortilla and place that side down over the beef.
- Add sour cream, lettuce, tomato, onion, cilantro, and hot sauce.
- Sprinkle more shredded cheese and place a small flour tortilla on top.
- Fold the edges of the large tortilla inward to form a sealed pocket.
- Melt butter on the griddle and cook the crunchwrap on both sides until golden and crispy.
- For the queso melt butter in a saucepan over low heat, add heavy cream and bring to a simmer.
- Remove from heat and stir in Colby Jack and Monterey Jack cheese until smooth.
- Add hot sauce and stir until creamy.
Notes
- Do not overfill the crunchwrap or it may not seal properly.
- Cook on moderate heat so the tortilla crisps while the cheese melts.
- Serve immediately for the best crispy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 1126
- Sugar: 9g
- Sodium: 1803mg
- Fat: 76g
- Saturated Fat: 40g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 58g
- Cholesterol: 222mg