Morph the great taste of chili verde into a super quesadilla, add a little crunch to the center and you have .… well, is it a crunch wrap or a quesadilla? Call it Chili Verde Crunch Wrap or Super Quesadilla, either way it makes a great sandwich.
Watch Becky make this recipe on Studio 5 May 4, 2017
Yields: 6 crunch wraps
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 single large flour tortilla for 10-15 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; spread tostada 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 on hot griddle, folded side down; 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. Note - this quesadilla are filling, cut 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.