Cheesy Breakfast Crunchwrap with Creamy Jalapeño Sauce
Flour tortilla stuffed with seasoned pork, crispy hash browns, fluffy scrambled eggs, lots of cheese, fresh tomatoes and the MOST delicious Creamy Jalapeño Sauce that tastes just like Taco Bell quesadilla sauce!! Grill the Breakfast Crunchwrap to melty, golden perfection then devour.
Ingredients
Creamy Jalapeño Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream (or greek yogurt)
- 1-2 tablespoons chopped pickled jalapeños (to taste)
- 2 ½ tablespoons pickled jalapeño juice
- ½ teaspoon each: chili powder, paprika, cumin, garlic powder, onion powder, sugar
- ¼ teaspoon salt
Hash browns
- 3 tablespoons olive oil (or vegetable oil)
- 1 pound frozen hash browns
- salt and pepper, to taste
Seasoned pork
- ½ pound ground pork
- ½ teaspoon each: chili powder, paprika, cumin, garlic powder, onion powder, salt
- 2 tablespoons water
Scambled eggs
- 6 eggs
- ¼ cup milk
- salt and pepper, to taste
To assemble
- 4 burrito tortillas
- 4 street taco tortillas
- 1 cup Colby Jack cheese (or cheddar and monterety jack)
- 1 tomato, chopped
- olive or vegetable oil for frying
Instructions
Creamy Jalapeño Sauce
- Whisk together all of the sauce ingredients in a small bowl.
Hash browns
- In a large skillet, heat the oil over medim-high heat. Add the hashbrowns in an even layer and season with salt and pepper. Cover and let cook until they are crispy on the bottom, about 7-10 minutes. Flip the hash browns (it's okay if they don't all hold together) and cook another 2-3 minutes until lightly crispy. Set aside.
Seasoned pork
- To the same skillet, cook the pork over medium-high heat until browned, about 5-7 minutes. Add all the seasoning and water; mix together. Cook 2-3 more minutes until the sauce has slightly thickened. Set aside and keep warm.
Scrambled eggs
- In a medium bowl, whisk together the eggs, milk, salt and pepper.
- To the same skillet over medium heat, scramble the eggs in the remaining grease from the pork, about 5 minutes. Remove from heat.
To assemble
- Heat the same skillet with a drizzle of oil over medium heat.
- In the center of a buritto tortilla, layer sauce, pork, hash browns, eggs, cheese and tomato. Place a street taco tortilla over the filling then fold the edges of the burrito tortilla in, one section at a time.
- Place the crunchwrap seam side down in the heated skillet. Cover and fry on each side until golden and crispy, about 2-3 minutes per side. Repeat with remaining ingredients. Add more oil to the skillet as needed. The recipe should make 4 crunchwraps.
- Serve warm with your favorite hot sauce. Enjoy!
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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