30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grilled Queso Mac Crunchwrap
Grilled Queso Mac Crunchwrap
Grilled Queso Mac Crunchwrap
⏱2h
👥4
🔥950 cal
Hard
🍽️Mexican
A luxurious take on the Crunchwrap, featuring slow-cooked short rib, a three-cheese queso made with Oaxaca and Asadero, and a truffle-infused mac and cheese. This version is designed for a special occasion or a truly indulgent meal.
A luxurious take on the Crunchwrap, featuring slow-cooked short rib, a three-cheese queso made with Oaxaca and Asadero, and a truffle-infused mac and cheese. This version is designed for a special occasion or a truly indulgent meal.
Slow-cook Short Ribs: Sear short ribs, then braise in red wine, beef broth, and tomato paste for 3-4 hours, or until fork-tender. Shred the meat.
Make Queso: In a saucepan, combine Oaxaca, Asadero, and Monterey Jack cheeses with heavy cream and roasted poblano peppers. Heat over low heat, stirring constantly, until melted and smooth.
Cook Cavatappi according to package directions. Drain and return to pot.
Add Heavy cream, Butter, and Gruyere cheese to the Cavatappi. Stir until cheese is melted and sauce is creamy. Stir in Truffle oil.
Warm flour tortillas slightly to make them more pliable.
To assemble each Crunchwrap: Place a flour tortilla on a flat surface. Spread a thin layer of Queso in the center. Layer with half of the Truffle Mac and Cheese, then half of the shredded Short Rib. Top with a small blue corn tortilla. Fold the edges of the flour tortilla towards the center, overlapping as you go, to create a sealed hexagon shape.
Heat a cast iron skillet or griddle over medium heat. Grill Crunchwraps for 4-5 minutes per side, or until golden brown and crispy.
Ingredients
4
2 pounds900 gBeef short ribs
1 cup240 mLDry red wine
2 cups480 mLBeef broth
1 tbsp15 mLTomato paste
4 ounces115 gOaxaca cheese
4 ounces115 gAsadero cheese
2 ounces55 gMonterey Jack cheese
1/2 cup120 mLHeavy cream
1/4 cup60 mLRoasted poblano peppers-diced
8 ounces225 gCavatappi pasta
2 cups480 mLHeavy cream
1/4 cup60 mLButter
1 cup240 mLGruyere cheese-shredded
1 tsp5 mLTruffle oil
44Large flour tortillas
44Small blue corn tortillas
Equipment
Dutch oven
Large skillet
Medium saucepan
Mixing bowls
Spatula
Cast iron skillet
Instructions
Slow-cook Short Ribs: Sear short ribs, then braise in red wine, beef broth, and tomato paste for 3-4 hours, or until fork-tender. Shred the meat.
Make Queso: In a saucepan, combine Oaxaca, Asadero, and Monterey Jack cheeses with heavy cream and roasted poblano peppers. Heat over low heat, stirring constantly, until melted and smooth.
Cook Cavatappi according to package directions. Drain and return to pot.
Add Heavy cream, Butter, and Gruyere cheese to the Cavatappi. Stir until cheese is melted and sauce is creamy. Stir in Truffle oil.
Warm flour tortillas slightly to make them more pliable.
To assemble each Crunchwrap: Place a flour tortilla on a flat surface. Spread a thin layer of Queso in the center. Layer with half of the Truffle Mac and Cheese, then half of the shredded Short Rib. Top with a small blue corn tortilla. Fold the edges of the flour tortilla towards the center, overlapping as you go, to create a sealed hexagon shape.
Heat a cast iron skillet or griddle over medium heat. Grill Crunchwraps for 4-5 minutes per side, or until golden brown and crispy.
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