Shredded Pork Crunchwrap (Stuffed Quesadilla)
Shredded Pork Crunchwrap (Stuffed Quesadilla)
It's a stuffed quesadilla with a crunchy center, a crunchwrap! Get creative with the fillings. With or without meat, this crunchwrap makes for a great appetizer or lunch.
Shredded Pork Crunchwrap (Stuffed Quesadilla)
Shredded Pork Crunchwrap (Stuffed Quesadilla)
It's a stuffed quesadilla with a crunchy center, a crunchwrap! Get creative with the fillings. With or without meat, this crunchwrap makes for a great appetizer or lunch.
Servings Prep Time
2servings 10-15minutes
Cook Time
7-8 minutes
Servings Prep Time
2servings 10-15minutes
Cook Time
7-8 minutes
Ingredients
  • 112-inch flour tortillafor burritos
  • 1cup shredded pork, beef or chickenpreviously cooked
  • 1-2tablespoons hot sauce
  • 3/4-1cup colby jack cheeseshredded
  • 1 jalapeƱo, pickled or freshsliced into thin rings
  • 15-inch corn tostada
  • 2tablespoons sour cream or Mexican cremaplus more for garnish
  • 1/4 cup chunky salsahomemade or store-bought, plus more for garnish
  • 15-6 inch flour tortilla
  • 1-2tablespoons oil
Instructions
  1. Soften the 12-inch flour tortillas. Toss the meat with a couple of tablespoons of your favorite hot sauce. To the center of the tortilla, add 1 cup of shredded meat to form a 4-inch flat circle.
  2. Preheat stove-top grill pan or skillet to medium/low heat while you prep your stuffed quesadilla.
  3. Then on top of the meat, add 1/3 cup shredded cheese, sliced jalapeƱos, 1 corn tostada, 2 tablespoons sour cream, 1/4 cup salsa, more cheese and then the small flour tortilla. Fold up the sides of the large tortilla up and around to form an almost hexagon shape.
  4. Using one hand to hold the quesadilla in place, brush seam side with oil. Carefully flip seam side down onto hot surface. Turn heat up slightly. Grill or cook until tortilla gets golden brown and crisp. Brush oil on top side before flipping over. Continue cooking for a few more minutes until brown and crisp. To brown the sides, pick up with tongs and brown sides, turning as needed.
  5. Place quesadillas onto cutting board and let rest for a few minutes before slicing into wedges. Serve with extra fresh salsa, sour cream, avocado and lettuce.
Recipe Notes

When preparing your crunchwrap, choose ingredients that don't have a lot of liquid or broth. For example, a chunky salsa with a thick sauce or meat with a little broth works best. Make it with roasted veggies and serve it at room temperature!