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Instructions
Roast diced potatoes with paprika, garlic powder, and onion powder until golden brown and crispy.
Cook Chorizo according to package directions; set aside.
Combine mayonnaise and chipotle peppers in adobo sauce to make Chipotle Mayo.
Warm Tortillas slightly to make them more pliable.
On one half of a tortilla, layer half of the Monterey Jack and Pepper Jack Cheese, roasted Potatoes, cooked Chorizo, Chipotle Mayo, and chopped Cilantro.
Fold the tortilla in half, then fold in half again to create a triangle shape.
Heat a lightly oiled skillet over medium heat. Cook Crunchwrap for 3-4 minutes per side, or until golden brown and cheese is melted.
