Crunchwrap Quesadilla

$- 4 large flour tortillas - 1 cup shredded cheddar cheese - 1 cup shredded pepper jack cheese - 1 cup cooked chicken, diced (or black beans for a vegetarian option) - 1/2 cup fresh spinach, chopped - 1/2 cup diced tomatoes - 1/4 cup sour cream - 1/4 cup salsa - 1 teaspoon taco seasoning - Cooking oil, for frying The crunchwrap quesadilla has key parts that make it tasty. The tortillas hold everything together. Use large flour tortillas for the best shape and size. Cheese adds richness and flavor. I like a mix of cheddar and pepper jack for a creamy kick. Chicken gives protein and heartiness, but black beans work great for vegetarians. Fresh spinach and tomatoes add color and nutrition. Sour cream and salsa bring a creamy and tangy touch, while taco seasoning gives that classic zest. You can easily change some ingredients to fit your needs. If you want it dairy-free, use vegan cheese and skip the sour cream. For a gluten-free option, choose gluten-free tortillas. You can swap chicken for tofu or lentils for plant-based protein. No spinach? Try kale or bell peppers instead. These swaps let you enjoy the crunchwrap while meeting your dietary choices. {{ingredient_image_1}} Start by gathering all your ingredients. In a large bowl, mix the diced chicken or black beans. Add the chopped spinach and diced tomatoes. Next, add the sour cream and taco seasoning. Use a spatula or spoon to mix everything well. Finally, stir in half of both the cheddar and pepper jack cheeses. This filling should be creamy and flavorful. Now, take one large flour tortilla and lay it flat. In the center of the tortilla, place a generous scoop of your filling. Make sure to leave some space at the edges. Sprinkle the remaining cheeses on top of the filling. This will make it extra cheesy and tasty. Heat a non-stick skillet over medium heat. Add a small amount of cooking oil to the pan. Carefully place your folded crunchwrap seam-side down in the skillet. Cook it for about 3 to 4 minutes until it turns golden brown and crispy. Flip it over and cook the other side for the same time. Once done, remove the crunchwrap and keep it warm. Repeat with the rest of the tortillas and filling. Cut each crunchwrap in half before serving. Enjoy the melty goodness with salsa on the side! To make the best Crunchwrap Quesadilla, use medium heat on your skillet. It cooks the crunchwrap evenly without burning it. Always preheat the skillet for a few minutes before adding oil. This step helps achieve that golden color. Flip the crunchwrap gently to keep the filling inside. Avoid overfilling your crunchwrap. Too much filling makes it hard to fold. Make sure to seal the edges tightly. If the filling spills out, it can burn in the skillet. Use fresh ingredients for the best taste. If you use old veggies or dairy, it may ruin the flavor. For extra crunch, use a bit more oil in your skillet. This adds crispiness to the tortilla. You can also try cooking it longer on each side. Just watch it closely to prevent burning. Another great tip is to press down lightly on the crunchwrap with a spatula while it cooks. This helps it crisp up nicely. Pro Tips Use Fresh Ingredients: Fresh spinach and ripe tomatoes can enhance the flavor and texture of your crunchwrap significantly. Experiment with Fillings: Feel free to swap out the chicken for other proteins like beef or tofu, or mix in different vegetables to suit your taste. Achieve Perfect Crispiness: Ensure your skillet is preheated properly before adding the crunchwrap; this helps achieve a golden, crispy exterior. Serve with Dips: Pair your crunchwrap with guacamole or a spicy cheese sauce for an extra layer of flavor and fun! {{image_2}} You can easily make a vegetarian crunchwrap. Just swap chicken for black beans. Black beans add fiber and protein. You can also add more veggies like bell peppers or zucchini. These extra ingredients make it colorful and tasty. Do you like heat? You can change the spice level. Add diced jalapeños for extra kick. You can also use spicy salsa instead of mild. If you want less heat, skip the jalapeños. This way, you make it just how you like it. Feel free to get creative with your ingredients. Use different cheeses like Monterey Jack or feta. You can even add avocado for creaminess. If you don’t have tortillas, use large lettuce leaves for a low-carb option. Each swap will give your crunchwrap a new twist. To keep your Crunchwrap Quesadilla fresh, store it in an airtight container. Let it cool first. Place a paper towel inside to absorb extra moisture. This helps keep it crispy. Seal the container tightly and put it in the fridge. Use within three days for the best taste. You can freeze your Crunchwrap Quesadilla for later. Wrap each quesadilla in plastic wrap. Then, place them in a freezer bag. Remove as much air as you can to prevent freezer burn. They can stay frozen for up to three months. To reheat, take one out of the freezer. Let it thaw in the fridge overnight. Heat a skillet over medium heat. Cook the quesadilla for about 3-4 minutes on each side. This will make it crispy again. In the fridge, your Crunchwrap Quesadilla lasts about three days. If you freeze it, eat it within three months. Always check for any off smells or changes in texture before eating. If in doubt, throw it out. Keep food safety in mind to avoid any issues. A Crunchwrap Quesadilla is a tasty twist on a classic dish. It combines a quesadilla with a fun, folded shape. You fill a tortilla with cheese, meat, and veggies, then fold it up like a gift. When you cook it, the outside gets crispy, and the inside melts. It's easy to hold and eat! Yes, you can make this recipe ahead of time. You can prepare the filling earlier in the day. Just store it in the fridge until you're ready to cook. You can also assemble the crunchwraps and keep them in the fridge. Just remember to cook them within a day or two for the best taste. To make a Crunchwrap Quesadilla without chicken, use black beans instead. Swap out the diced chicken for one cup of canned or cooked black beans. You can keep all the other ingredients the same. This keeps it tasty and filling while also being vegetarian-friendly. The Crunchwrap Quesadilla is a tasty and fun dish you can make at home. We covered the key ingredients, how to prepare the filling, and the steps to cook it perfectly. I shared tips to avoid mistakes and make it crispy. You can customize it with veggies, spices, or your favorite ingredients. Store leftovers safely and enjoy later. This recipe is easy and fun, and I hope you try it. Enjoy the process and savor each bite!$

Crunchwrap Quesadilla

A delicious and customizable quesadilla wrapped in a tortilla and cooked until crispy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 cup cooked chicken, diced
0.5 cup fresh spinach, chopped
0.5 cup diced tomatoes
0.25 cup sour cream
0.25 cup salsa
1 teaspoon taco seasoning
to taste none cooking oil for frying

Instructions

In a bowl, combine the diced chicken (or black beans), chopped spinach, diced tomatoes, sour cream, taco seasoning, and half of both cheeses (cheddar and pepper jack). Mix well until thoroughly combined.
Place one large flour tortilla on a clean surface. In the center, add a generous scoop of the filling mixture. Top with a sprinkle of the remaining cheeses.
Starting from the edges, fold the tortilla over the filling like a gift box. Make sure to fold tightly to secure the contents inside.
Heat a non-stick skillet over medium heat and add a small amount of cooking oil. Carefully place the folded crunchwrap seam-side down in the skillet. Cook for about 3-4 minutes until golden brown and crispy. Flip and repeat on the other side.
Remove the crunchwrap from the skillet and keep warm while you repeat the process with the remaining tortillas and filling.
Cut each crunchwrap in half to reveal the melty, cheesy filling. Serve hot with salsa on the side for dipping.

Notes

You can substitute chicken with black beans for a vegetarian option.

Keyword chicken, crunchwrap, easy, quesadilla, vegetarian