Crunchwrap

Ingredients:

• XXL tortilla

• Tostada shell

• Ground meat or ground tempeh

• Onion (divided)

• Poblano pepper (divided)

• Salt

• Pepper

• Hot sauce

• Paprika

• Pepper jack cheese

• Cheddar cheese

• Milk

• corn starch

• Tomatoes

• Avocado

• Cilantro

• Green onion

• Lime

• Garlic

• Oil

Instructions:

• Make queso in a pot.

  • Sweat poblano peppers and onions until soft

  • Add a tiny bit of corn starch

  • Add milk to the peppers and onions until well mixed and thickening

  • Add cheese until fully melted and turn off

• Make guac

  • Mince tomatoes, green onions, and cilantro

  • Mash avocados and add juice from one lime, salt and garlic salt and mix well

  • Add veggies to avocado and mix well

  • Add hot sauce if desired

• Make meat

  • Sweat minced onion and pepper until soft

  • Add meat until well browned

  • Add spices (salt, pepper, paprika, onion powder, garlic powder, red pepper flakes optional) and mix until meat is well coated

  • Add a splash of water to the pan, mix well and let simmer off

• Assemble:

  • 1 lg tortilla

  • Put guac in circle and spread until thin

  • Place tostada shell on top

  • Mix a bit of the queso into the meat you’re going to put on your tostada shell and it will help it be more gummy and less crumbly

  • Add meat and add more queso if desired on top of meat

  • Fold tortilla around shell in a spiral pattern until all stuff is fully inside

  • Fry both sides in a pan until golden brown