Healthier Crunchwrap Supreme Recipe (with Video)

For Healthier Crunchwrap Supreme
1. Preheat the oven to 375 °F (with convection).
2. Brush the corn tortillas in neutral oil, then transfer them to a wire rack placed in a rimmed baking sheet. Lightly sprinkle the tortillas with kosher salt.
3. Bake the tortillas until crisp and lightly browned, 15-17 minutes.
4. Allow the crispy tortillas to cool before assembling.
5. To assemble the crunchwraps, add about ¼ - ⅓ cup of the Seasoned Beef to the center of a large flour tortilla. Drizzle the 1-2 tablespoons of Homemade Queso over the beef, then top with one of the crispy corn tortillas, tomatoes, lettuce, Yogurt Crema and optionally, Healthier Refried Beans, Yogurt Jalapeño Sauce, and/or Roasted Poblano Peppers.
6. Fold the excess flour tortilla over the filling using a series of pleats.
7. Preheat a large skillet or cast iron pan with about 1 teaspoon of oil over medium heat. Add the assembled crunchwrap to the skillet folded-side down and cook for 2-3 minutes per side to heat through the filling and to crisp the exterior of the tortilla.
8. Repeat the assembly and cooking process with the remaining ingredients.
9. Optionally, serve with Yogurt Jalapeño Sauce and/or Yogurt Crema.
For Seasoned Beef
1. Combine all of the spices in a small bowl. Whisk to combine and reserve.
2. Heat in the oil in a large skillet. Add the ground meat and cook until well browned, 4-5 minutes.
3. Add the tomato paste, beef bouillon base, and reserved spice mixture. Stir to combine and cook the mixture for 3-4 minutes.
4. Allow the beef mixture to cool to room temperature.
For Homemade Queso
1. Combine the butter, milk, and flour in the base of a high-powered blender. Blend the mixture for 5 minutes. Be careful as the mixture will become quite hot in the blender.
2. Add the cheese, cumin, ancho chili powder, and cayenne powder to the blender, then blend for 1 additional minute. The cheese will melt as a result of the heated sauce.
3. Season the sauce to taste with salt and pepper.
4. Reserve until ready to use for up to 4 hours or refrigerate for up to 5 days. Reheat in the microwave before using, if necessary.
For Yogurt Crema
1. Combine all of the ingredients in a small bowl. Whisk to combine, then reserve in the refrigerator until ready to use, up to 5 days.
For Healthier Refried Beans
1. In a high-sided skillet, preheat the olive oil over medium-high heat. Add the onion and cook until tender 3-4 minutes. Add the garlic, cumin, chili powder, and smoked paprika , then stir to combine and cook the mixture for 1 minute longer.
2. Add the beans and the bean liquid to the skillet. Cook for 3-5 minutes while stirring the mixture will a wooden spoon until the most of the liquid has evaporated.
3. Mash the beans with a potato masher until a chunky mashed-potato consistency is reached. Season to taste with more salt. If the mixture gets too thick, add water as necessary.
4. Allow the refried beans to cool before serving.
For Yogurt Jalapeño Sauce
1. Remove the stems from the jalapenos, then slice them lengthwise into strips with ¼” thick.
2. Transfer the sliced peppers and garlic to a heat-safe sealable container.
3. Combine the vinegar, water, sugar and salt in a small saucepot. Heat the mixture over medium heat until all of the sugar has dissolved.
4. Pour the hot pickle brine over the jalapenos and garlic. Allow the mixture to cool to room temperature uncovered.
5. Once cooled, seal the container and refrigerate for up to 3 months before using.
6. Finely chop about ¼ cup of the pickled jalapenos.
7. Combine the remaining ingredients in a medium bowl. Whisk to combine, then fold in the chopped pickled jalapenos.
8. Reserve in the refrigerator until ready to use, up to 5 days.
For Sliced Poblanos
1. Place the peppers directly onto the range grates. Turn the burner to high and cook the peppers until well charred, about 45 seconds - 1 minutes per side.
2. Remove the peppers from stovetop and place them in a large metal bowl. Cover the bowl in aluminum foil or a large plate. Allow the peppers to cool for 10 minutes.
3. Peel the skin from the peppers, then slice as desired. Reserve until ready to use.