Griddle Beef Crunchwraps with Homemade Queso
Four folded tortilla wraps with seasoned beef, crisp corn centers, lettuce, tomato, sour cream, and a cheese sauce made from the listed cheeses.
Ingredients
Meat and Seasoning
- 1 lb ground beef ground beef; this temperature sequence is not for ground poultry
- 4 tbsp fajita seasoning up to this amount; start with half if your mix is salty
- ⅓ cup salsa
- 2 tbsp hot sauce Add more if you like it spicier.
Vegetables
- ½ white onion diced
- 2 tomatoes diced
- ½ head iceberg lettuce sliced
- ½ bunch cilantro chopped
Tortillas and Dairy
- 4 small yellow corn tortillas
- 4 large flour tortillas 10–12 inches across
- 4 small flour tortillas about 6 inches across, used as center patches
- 1 cup Colby Jack cheese divide equally between queso and wrap filling
- 1 cup Monterey Jack cheese divide equally between queso and wrap filling
- ⅓ cup sour cream
Cooking Essentials
- 2 tablespoons butter 1 tablespoon for queso, 1 tablespoon for the griddle
- ¼ cup heavy cream
- oil for the hotplate
Instructions
- Brown ground beef and onion, breaking apart the meat. Verify a 160°F internal temperature, then add fajita seasoning to taste, salsa, and hot sauce. Reduce any puddled liquid.
- Over gentle heat, warm cream with 1 tablespoon butter. Melt in ½ cup of each cheese gradually, stir smooth, and take off the heat; retain the other halves for filling.
- Crisp the 4 corn tortillas with a little oil on the griddle. Warm flour tortillas briefly if needed so they fold without splitting.
- Build 4 wraps: on each large tortilla layer queso, beef, a crisp corn center, then the sour cream and fresh vegetables. Scatter cilantro and the reserved cheese over them. Cover the center with a small flour tortilla and fold the outer edges inward in overlapping sections.
- Use the remaining butter as needed on a medium-low griddle. Toast each folded wrap with its seams underneath for 2–3 minutes, flip, and toast the other side until golden. Serve immediately.
Notes
Makes 4 wraps. Split both cheeses equally between sauce and filling. Start with less seasoning if the blend is salty. Reheated cooked beef should reach 165°F before a new wrap is assembled.