GET THE RECIPE HERE.
It's official: 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.
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