Breakfast Crunchwrap Supreme Food

BREAKFAST CRUNCHWRAP

Steps:

• Heat the oil over medium heat in a large, wide skillet. Working in batches, add hashbrown potatoes in a thin layer, dust with some spices, and press them gently with a spatula. Cook until golden brown and crispy. Flip and repeat. Remove in chunks with a spatula and transfer to a paper towel lined plate. Season with salt.
• Brown the sausage in a large nonstick skillet. When the sausage is cooked, drain off excess oil. Turn the heat down. Add the eggs to the hot pan with the sausage and gently stir around with a spatula until just barely set.
• Lay a large tortilla on a flat surface. Cut into fourths (you'll use these as a filler piece).
• Layer hashbrowns, sausage and egg mixture, and your V&V Supremo® Chihuahua® Brand Quesadilla Cheese. Place a filler piece of tortilla over the top and fold the edges of the tortilla inwards, one section at a time. It will kind of make a star shape (watch the video for a demo). Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

COPYCAT CRUNCHWRAP SUPREME

Steps:

• Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
• Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
• Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.