This homemade Crunchwrap Supreme combines seasoned ground beef with a creamy charred pepper queso made from poblano and serrano peppers, layered with a crispy tostada and grilled to golden perfection in a flour tortilla.
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Directly on a gas stove burner, char 2 garlic cloves, the poblano pepper, and the serrano pepper until the skins are blackened all over.
Once charred, mince the garlic and dice the serrano. Remove the skin from the poblano pepper and chop it.
In a medium saucepan over medium heat, melt the unsalted butter.
Add the light parts of the green onions, diced serrano, chopped poblano, and minced charred garlic to the butter. Sauté for 1 minute until fragrant.
Stir in the all-purpose flour and cook for another minute to cook out the raw flour taste.
Gradually whisk in the whole milk and a pinch of kosher salt. Bring the mixture to a simmer and let it cook, stirring occasionally, until it thickens, about 8 minutes.
Turn off the heat and stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth.
Stir in the dark green parts of the onions and the chopped cilantro. Set the queso aside.
In a large skillet over medium-high heat, add a little oil. Add the ground beef and 2 cloves of grated garlic. Cook, breaking up the meat, until it begins to brown.
Season the beef with paprika, chili powder, cumin, cayenne pepper, kosher salt, and black pepper. Continue to cook until the beef is fully browned and cooked through.
In a separate pan with a shallow layer of hot oil, fry the corn tortillas one at a time until golden and crispy to create tostada shells. Drain on a wire rack.
To assemble, lay a large flour tortilla flat. Spread a layer of the queso sauce in the center.
Top the queso with a layer of the seasoned ground beef, followed by a crispy tostada shell.
Spread sour cream over the tostada, then top with diced tomatoes and shredded lettuce.
Carefully fold the edges of the flour tortilla over the fillings towards the center, creating a hexagonal shape that encloses everything.
Heat a little oil in a skillet over medium heat. Place the crunchwrap seam-side down and cook for 2-3 minutes until golden brown and crispy. Flip and cook the other side until golden.
Remove from the pan, slice in half, and serve immediately.
Store cooled wraps in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat for 2-3 minutes per side until warmed through and crispy.
skillet or griddle · tongs · plastic bag (for steaming peppers)
Yes, prepare the charred pepper queso up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop before assembling.
Use a crispy fried corn tostada shell (about 6 inches) that adds structural crunch and won't absorb too much moisture during grilling.
Hold peppers directly over a gas flame with tongs or place under a broiler until the skin blackens. Transfer to a plastic bag for 5 minutes to steam, then peel away the charred skin.
Monterey Jack or a Mexican cheese blend work as substitutes, though cheddar provides the best flavor and melting consistency for this recipe.
Use medium heat and cook each side for 2-3 minutes until golden, ensuring the cheese melts fully. Grease the skillet lightly to prevent sticking.
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