Moe’s The Stack / Taco Bell Crunchwrap Supreme

Notes

• The time to make this depends on how many things you make from scratch (queso, tortillas, etc.) and whether your protein is prepared in advance.
• A 12-inch tortilla is important because if it’s smaller it won’t wrap.

INGREDIENTS

Queso

• Shredded Cheese (Mexican Blend – Monterey Jack, Cheddar, Asadero, & Quesadilla Cheese) (1 cup)
• Milk (1/2 cup)
• Butter (1 tablespoon)
• All-purpose flour (1 tablespoon)
• Cumin (1/2 teaspoon)
• Garlic powder (1/2 teaspoon)
• Salt and pepper to taste

Filling

• Cooked Chicken or Steak (chopped)
• Toasted flat tortillas (2)
• Shredded Cheese (Mexican Blend – Monterey Jack, Cheddar, Asadero, & Quesadilla Cheese)
• Black beans (heated)
• Pico de Gallo
• Avocado (smashed) or Guacamole
• Optional:
  • Jalapeños (diced)
  • Rice
  • Sour cream

Assembly

• Tortilla (12-inch)
• Queso
• Filling

EQUIPMENT

• Large Skillet to heat the tortilla
• Skillet to make queso and heat beans

DIRECTIONS

Queso

1. In a skillet, over medium heat, melt butter.
2. Add flour and whisk to create a roux.
3. Gradually add milk, whisking continuously to avoid lumps.
4. Add shredded cheese, cumin, garlic powder, salt, and pepper.
5. Stir until the cheese is melted and the sauce is smooth. Set aside.

Assembly

1. Organize all the ingredients so they are ready to assemble.
2. Heat the black beans in a skillet on low heat.
3. Heat the tortilla in another skillet on low heat until it is warm.
4. Place it on a flat surface.
5. Begin layering with shredded cheese, then the first toasted tortilla, then the protein, black beans, avocado, queso, pico, the second toasted tortilla, then sprinkle with more shredded cheese.
6. Start by folding the edges of the tortilla towards the center, creating a hexagon shape (see below).
7. Place the folded side down in a heated skillet over medium heat.
8. Cook for 2 minutes or so on each side, until golden brown.
9. Cut in half and serve immediately with extra queso and guacamole for dipping.