Instructions
- Prepare Chipotle Crema: In a small bowl, combine Mexican Crema, minced Chipotle Peppers in Adobo Sauce, and Lime Juice. Mix well and set aside.
- Cook Wagyu Ground Beef in a cast iron skillet over medium-high heat until browned, breaking it up with a spoon. Drain off any excess grease.
- Season the Wagyu Beef with Sea Salt, Black Pepper, and Cumin. Stir to combine.
- Warm Tortillas slightly on a dry skillet to make them more pliable.
- Spread 1 tbsp of Chipotle Crema onto 4 Tortillas.
- Sprinkle 1/2 cup of combined Smoked Gouda and Monterey Jack Cheese onto each sauced Tortilla.
- Top with 1/4 of the seasoned Wagyu Beef and 1/8 of the Bacon.
- Cover with the remaining 4 Tortillas.
- Cook in the same cast iron skillet over medium heat for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Cut into wedges and serve immediately, garnished with Pickled Jalapeños and Chopped Cilantro.
