This Taco Bell favorite can be made in the comfort of your own home!
Becky Low shares how to make a copycat crunch wrap.
Chili Verde Super Quesadilla
6 large flour tortillas
6 corn tostada shells
6 street taco flour tortillas
1 jar (16-oz) chili verde salsa, thick and chunky style
1 pound cooked shredded pork*
¾-1 cup sour cream
2 cups shredded lettuce
2 roma tomatoes, chopped
Sliced jalapenos, to taste
2 cups shredded Mozzarella or Monterey Jack cheese
Butter for pan frying
Green chili enchilada sauce, dipping sauce, (optional)
Prepare ingredients for easy assembly – make one or all six.
Microwave large flour tortilla for 15-20 seconds to warm and make more pliable. Spoon approximately ¼-cup salsa in center of the tortilla; add the cooked pork.
Place tostada shell on top meat and spread with 1-2 tablespoons sour cream. Top with about ⅓ cup shredded lettuce, sprinkle with chopped tomato and optional jalapenos. Top with shredded cheese. Add small street taco to the top and gently press down. To fold, start at bottom, snugly fold edge of large tortilla to center, continuing around edge.
Heat skillet or griddle over medium heat. Brush with butter, place quesadilla, folded side down, on hot griddle; lightly brush top of quesadilla with melted butter. Cook 2-3 minutes or until lightly browned; flip and cook opposite side. Cut quesadilla in half; serve with guacamole and/or green chili enchilada sauce.
Chili Verde Quesadilla mimicking popular crunch wraps. Prepare ingredients ahead for a quick lunch for 1 or more. Quesadillas are filling, recipe makes 6 quesadillas; cut them in half and serve up to 12.
* Great recipe for using leftover pork roast, pork chops, or ground pork. If pork is not shredded, finely chop. Scramble fry ground pork with onion, garlic and seasonings of choice.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.