This Is How To Make A Crunchwrap Supreme At Home

We're living in a Taco Bell-obsessed world. People are actually choosing to get married at the fast food chain. Our love for cheesy gordito crunch, chalupa supreme and crunchwrap supreme is strong. Most especially for the crunchwraps. For those, people go absolutely cray. The great news is that you don't need hit the drive-in to get your crunch on. You can make your own! The pleated and stuffed quesadillas look crazy hard, but they're actually crazy easy. Honestly the hardest part may be finding tostada shells. If your grocery store doesn't have them, fry your own! Little corn tortillas crisp up like a dream in a shallow pool of hot vegetable oil.Once you have all of your ingredients, sauté some ground beef with paprika, chili powder and cumin. Or simply with "taco seasoning." Don't bother with an onion or garlic. Keep things simple. If you're a true lover of the wrap, you know you need nacho cheese sauce. Make your own or buy a jar! No one will know the difference. For this, it's all about that crunch.The actual construction of the crunchwrap goes as follows: extra-large flour tortilla, cooked ground beef, drizzle of nacho sauce, tostada shell, shredded lettuce, tomatoes, Mexican blend cheese, smaller flour tortilla (that you cut from the larger one). Fold the edges of the large tortilla into the center, folding pleats around the edges, and cook the whole thing as you would a good quesadilla—until it's golden on both side.When you can hear the crunch, you know you've struck gold. And it tastes even better than it sounds. Like most things in life, in this case, homemade is definitely better.


INGREDIENTS

1 lb. ground beef
1 tsp. chili powder
1/2 tsp. ground paprika
1/2 tsp. ground cumin
kosher salt
Freshly ground black pepper
8 large 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
vegetable oil Hot sauce, for serving

DIRECTIONS

In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.
Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.
Build crunchwraps: With remaining large flour tortillas, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.
Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
Repeat with remaining crunchwraps and serve warm with hot sauce.