Crunchwrap Supreme Recipe

Preheat the Blackstone grill over medium high heat (approximately 375-400 degrees F).  Spread the oil out onto the grill with a spatula.

Add the ground beef to one side of the grill and use a spatula to break it up as it browns. When it is no longer pink, stir in the taco seasoning and the salsa.  Sauté the mixture for 3-4 minutes to combine the flavors.  Remove the ground beef from the grill to a separate plate.

Warm up the nacho cheese sauce in the microwave and set aside.

Place the flour tortillas on a plate and warm in the microwave for about 20 seconds. Cut 2 of the tortillas into 4 even pieces.

Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.

Place ½ cup of taco meat on top of the nacho cheese.

Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato and the shredded pepper jack cheese. Then place a piece of the tortilla in the center of the mixture.

To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center on top of the tortilla piece. Keep doing that, folding as tight as possible, as you work your way around the tortilla.

Place the crunchwrap supreme, seam-side down, onto the other side of the Blackstone Grill. Cook for 2-3 minutes per side until both sides are golden brown.

Cook the rest of your crunchwraps and eat immediately while warm.  Enjoy!