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Steak & Queso Crunchwrap Sliders
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Steak & Queso Crunchwrap Sliders

Steak & Queso Crunchwrap Sliders

We love Taco Bell and love remaking their menu items - exactly as they would...but better. In any case, this slider-size crunchwrap is delicious but a lot of work for tiny results.  So I say make them full size and you'll be really damn happy.

Ingredients

Steak

  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1.5 tablespoons neutral oil
  • 8 ounces skirt steak
  • Corn tortillas, recipe here
  • 6 inch flour tortillas, slightly warmed

Creamy Chipotle Sauce

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1-2 tablespoons minced chipotle pepper
  • Juice of 1/2 lime
  • Salt and black pepper to taste

Pico de Gallo

  • 1/4 cup finely diced white onion
  • 1/4 cup finely diced tomato
  • 1 tablespoon chopped cilantro
  • 1/8 teaspoon cumin
  • Juice of 1/2 lime

Green Chili Queso

  • 1 tablespoons butter
  • 1 tablespoon garlic paste
  • 1 tablespoon all purpose flour
  • 1/2 cup milk (plus more for thinning if necessary)
  • 1 - 4 ounce can diced green chiles
  • 1/2 cup shredded Monterey jack
  • 1/2 cup shredded white cheddar
  • Kosher salt & coarse ground black pepper

Directions

Steak

  1. Combine all ingredients except steak in a small bowl, mix well then brush onto steak, set aside

Creamy Chipotle Sauce

  1. Mix everything well and set aside

Pico de Gallo

  1. Mix everything well and set aside

Green Chili Queso

  1. In a small pot, melt butter over medium heat and stir in garlic - cook about a minute
  2. Sprinkle flour over the melted butter, and whisk to make a paste - cook 1-2 minutes, then slowly whisk in the milk
  3. When smooth, add the chilis and let come to a simmer, then turn down to low and start adding the cheese, a little at a time and stirring well to keep from clumping
  4. Season with salt & pepper, then set to the side

Corn Tortillas

  1. Follow recipe to make the dough, and when ready to make the tortillas, roll into 1 inch balls, flatten and cook as normal
  2. To make it into a tostada, heat a small pan wit a tablespoon of so of oil, add one of the tortillas, then cook until crispy on both sides - remove

Steak and Build

  1. Heat grill and cook steak until done to your liking - but ya know...medium rare wouldn't be a bad thing here - when done, remove, let rest 10 minutes then slice super thinly
  2. Heat a non-stick over medium
  3. Build: put some chipotle sauce in the center of a flour tortilla, top with a little of the pico, one of the tostadas, some thinly sliced steak and then fold the tortilla around everything 'crunch wrap' style and place fold-side down in the pan
  4. When it's starts to brown, flip over and repeat
  5. Serve with warmed chili queso sauce\