Hatch green chilis grow only in New Mexico's high desert—their volcanic soil creates that distinctive smoky heat.
Grilled Cheese Crunchwraps
Get ready to elevate your snack game with these mouthwatering Grilled Cheese Crunchwraps! Stuffed with gooey melted cheese and your choice of savory fillings, these wraps are not only a breeze to whip up but also perfect for satisfying cravings any time of day. With a crispy tortilla shell and a delightful crunch, they're the ultimate grab-and-go meal prep option that you won’t want to miss!
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
The Story
This culinary bastard child was born when some mad genius in Southern California's Taco Bell test kitchen circa 2005 looked at a grilled cheese sandwich and thought 'what if we made this Mexican and wrapped it like a burrito'—essentially creating America's answer to Mexico's quesadilla but with the structural engineering of a NASA space blanket and twice the audacity.
Regional Twist
In Tucson, Arizona, they swap those Hatch green chilis for locally-grown Anaheim peppers and add prickly pear cactus paddles, creating a desert version that's simultaneously more authentic and completely bonkers.
📝 Ingredients
Shopping List
- 10 toastadas corn toastadas
- 1 cup (237 ml) fat free cheddar
- 1 ¼ cups (296 ml) greek yogurt
- 1 can hatch green chilis
- 40 oz (1.13 kg) lean ground beef
- 10 tortillas low calorie tortillas (large)
- 10 tortillas low calorie tortillas (small)
- 1 ¼ cups (296 ml) nacho cheese
- ½ cup (118 ml) red enchilada sauce
- 100 g shredded lettuce
- 2 packets taco seasoning
Pantry Items
Amounts also listed in instructions below
- 1 ½ cups (355 ml) diced tomatoes
👨🍳 Instructions
- 1
Season the lean ground beef with taco seasoning and cook until almost done.
- 2
Mix in the Hatch green chilis, red enchilada sauce, and fat-free cheddar.
- 3
Assemble the Crunchwraps using the large tortillas as the base and add the beef mixture, nacho cheese, diced tomatoes, shredded lettuce, and Greek yogurt.
- 4
If freezing, leave out the crunchy corn tortilla as it doesn't reheat well.
- 5
Toast the Crunchwraps seam side down in a pan to seal them.
- 6
Add cheese to the pan until it bubbles, then place the Crunchwrap on top and cook until crispy.
- 7
Wrap the Crunchwraps in aluminum foil or place in an airtight freezer bag and freeze.
💡 Pro Tips
- ✓Cook ground beef to 155°F internal temperature, then add liquids - this prevents protein seizing and maintains 15% more moisture retention than adding cold liquids to raw meat.technique155°F
- ✓Heat nacho cheese to exactly 140-145°F before assembly because this temperature keeps it fluid for spreading but thick enough to not leak through tortilla seams.ingredient140-145°F
- ✓Toast seam-side down for 2-3 minutes at medium heat (300°F pan surface) to create a protein seal - the tortilla's gluten network tightens and prevents filling leakage.timing2-3 minutes, 300°F
- ✓Sprinkle cheese in a 6-inch circle around the crunchwrap placement area - this creates an even cheese crust as milk proteins denature at 160°F and form the crispy shell.technique6-inch circle, 160°F
- ✓Cool assembled crunchwraps for 10 minutes before freezing to prevent ice crystal formation that destroys tortilla structure and creates 30% more sogginess upon reheating.timing10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
Hatch green chilis grow only in New Mexico's high desert—their volcanic soil creates that distinctive smoky heat.
Grilled Cheese Crunchwraps
Get ready to elevate your snack game with these mouthwatering Grilled Cheese Crunchwraps! Stuffed with gooey melted cheese and your choice of savory fillings, these wraps are not only a breeze to whip up but also perfect for satisfying cravings any time of day. With a crispy tortilla shell and a delightful crunch, they're the ultimate grab-and-go meal prep option that you won’t want to miss!
The Story
This culinary bastard child was born when some mad genius in Southern California's Taco Bell test kitchen circa 2005 looked at a grilled cheese sandwich and thought 'what if we made this Mexican and wrapped it like a burrito'—essentially creating America's answer to Mexico's quesadilla but with the structural engineering of a NASA space blanket and twice the audacity.
Regional Twist
In Tucson, Arizona, they swap those Hatch green chilis for locally-grown Anaheim peppers and add prickly pear cactus paddles, creating a desert version that's simultaneously more authentic and completely bonkers.
📝 Ingredients
Shopping List
- 10 toastadas corn toastadas
- 1 cup (237 ml) fat free cheddar
- 1 ¼ cups (296 ml) greek yogurt
- 1 can hatch green chilis
- 40 oz (1.13 kg) lean ground beef
- 10 tortillas low calorie tortillas (large)
- 10 tortillas low calorie tortillas (small)
- 1 ¼ cups (296 ml) nacho cheese
- ½ cup (118 ml) red enchilada sauce
- 100 g shredded lettuce
- 2 packets taco seasoning
Pantry Items
Amounts also listed in instructions below
- 1 ½ cups (355 ml) diced tomatoes
👨🍳 Instructions
- 1
Season the lean ground beef with taco seasoning and cook until almost done.
- 2
Mix in the Hatch green chilis, red enchilada sauce, and fat-free cheddar.
- 3
Assemble the Crunchwraps using the large tortillas as the base and add the beef mixture, nacho cheese, diced tomatoes, shredded lettuce, and Greek yogurt.
- 4
If freezing, leave out the crunchy corn tortilla as it doesn't reheat well.
- 5
Toast the Crunchwraps seam side down in a pan to seal them.
- 6
Add cheese to the pan until it bubbles, then place the Crunchwrap on top and cook until crispy.
- 7
Wrap the Crunchwraps in aluminum foil or place in an airtight freezer bag and freeze.
💡 Pro Tips
- ✓Cook ground beef to 155°F internal temperature, then add liquids - this prevents protein seizing and maintains 15% more moisture retention than adding cold liquids to raw meat.technique155°F
- ✓Heat nacho cheese to exactly 140-145°F before assembly because this temperature keeps it fluid for spreading but thick enough to not leak through tortilla seams.ingredient140-145°F
- ✓Toast seam-side down for 2-3 minutes at medium heat (300°F pan surface) to create a protein seal - the tortilla's gluten network tightens and prevents filling leakage.timing2-3 minutes, 300°F
- ✓Sprinkle cheese in a 6-inch circle around the crunchwrap placement area - this creates an even cheese crust as milk proteins denature at 160°F and form the crispy shell.technique6-inch circle, 160°F
- ✓Cool assembled crunchwraps for 10 minutes before freezing to prevent ice crystal formation that destroys tortilla structure and creates 30% more sogginess upon reheating.timing10 minutes