CRUNCH WRAP RECIPE AT HOME FULL

My favorite time has finally arrived, putting the crunch wrap together right before the final toasting. Don’t make it runny because it is going on a flour tortilla.

At this point, you let the chili cook down for about 20-30 minutes, or until it reaches the thickness/consistency you desire. If a cup isn’t enough, add another 2-3 tablespoons fo water and stir. Stir together for a few minutes until it thickens and then add a cup of water. Once added, stir it together for a few minutes and then add Tomato Paste and Tomato Sauce.

Work them together for a few minutes and then add all of the seasonings.įor my chili seasoning, I like to use Ancho Chili Powder, Salt, Cumin, Black Pepper, Mexican Chili Powder, regular Chili Powder, Garlic Powder and Onion Powder. At this point, add the browned meat back into the skillet with the onions and garlic. Remove the meat and place it in a bowl, now place the cast iron back on the grate over the hot coals.Īdd 1/2 a white onion, chopped, and 3-4 cloves of minced garlic into the skillet and cook them down until the onions become translucent. Let the meat cook down until it is all browned. Work the meat until it is all separate by using a wooden cooking utensil. Let the cast iron skillet warm up for about 8-10 minutes and then add a tablespoon of cooking oil, let the oil heat up for about 5 minutes and then add 3/4 pounds of ground chuck and 1/3 pounds of ground chorizo. The grate goes on over the vortex and then the 12” cast iron skillet. This keeps all of my coals in one place and allows me to control my heat. I then take my vortex basket and place it in the center of my kettle grill (below the grates) and pour the hot active charcoal into the vortex. I filled a charcoal chimney up with lump charcoal and let it light all the way, this takes about 12-15 minutes. Since I made my chili over hot coals on the grill this is how I am going to explain the process of making the chili. It’s quite easy to make, I did mine over the coals in a cast iron skillet but it can easily be done inside on a stove top. The chorizo brings the flavor of the chili to new levels and it plays well with all of the other seasonings. My chili is so good because I use a mixed blend of 80/20 ground chuck with ground chorizo. I love the gooey cheese with the warm flavors of the chili and the crunch from the Fritos in every bite. What makes these Chili Cheese Crunch Wraps so good is how easily they are put together and the option to have them for lunch or dinner.

CRUNCH WRAP RECIPE AT HOME FULL

Everyone loves them and they’re full and happy, this is a success! This is one of the main reasons why we make them so much in our home during the colder months. There is nothing fancy about this recipe, it’s simple and easy. I think we all fall into this trap from time to time. The only reason we went through the drive-thru in the first place was that our family was on the road and in a hurry. They were tasty but back in my mind I always knew that I could make major improvements. I’ve had my fair share of quick drive-thru experiences at Taco Bell with the kids where we all ordered crunch wraps and chili cheese burritos. I love Chili and I love crunch wraps, so I wanted to combine them together with my own spin for the best Chili Cheese Crunch Wrap ever! It’s all about the warm flavorful chili that is paired with gooey cheddar cheese and Fritos inside a warm toasted tortilla!

Crunch wrap recipe at home