Crunchadillas Supreme
We'll admit it, we crave fast food indulgence as much as the meat-lovers of the world. Inspired by the coveted drive-thru parcels of our past, we stuff these crunchadillas with gooey nacho cheese and a mushroom-based carnitas doppleganger.
Nutrition (per serving)
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INGREDIENTS
- 6.35 oz shiitake protein, torn into bite-size pieces
- 6 tbsp mojo rojo sauce
- 2 whole wheat flour tortillas
- 6 oz chile con queso
- 1 Roma tomato, chopped
- 4 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Cook shiitake protein with a pinch of salt and pepper until browned and crispy, 5 to 8 minutes. Transfer to medium bowl, stir in mojo rojo, and cover to keep warm. Wipe skillet clean and set aside for step 4. (4-servings: use 4 tsp vegetable oil)
Remove plastic film from queso and microwave until melted and smooth, 2 to 3 minutes, stirring halfway through. (TIPS: All microwaves are different; adjust cook time as needed to ensure sauce is melted. You can also heat queso in small saucepan over medium heat until smooth, 5 to 7 minutes.)
Lay tortillas on clean work surface and top with shiitake protein, just 2 tbsp warm queso, and tomato. Close by folding edges of tortilla toward center.
Heat 2 tsp vegetable oil in same skillet over medium heat and cook crunchadillas, seam side down, until browned and crispy, 3 to 5 minutes per side. (4-servings: use 4 tsp vegetable oil) (TIP: For 4-servings, crisp crunchadillas in batches.)
Cut crunchadillas in half and transfer to serving plates. Serve with remaining queso for dipping. Dig in!
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