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Poblano Burger Crunchwraps on the Loco Cookers Griddle

These Crunchwraps are next level! Packed full of flavor and are absolutely delicious. Very easy to recreate, enjoy these on a weeknight for lunch or dinner.

Poblano Burger Crunchwraps

Print Recipe
Difficulty: Easy
Course Appetizer
Cuisine Mexican
Keyword crunch wrap recipe, crunchwrap, easy crunch wrap
Total Time 50 mins

Ingredients

  • 1 lb 85/15 ground beef 
  • 1 large poblano pepper 
  • 4 burrito size tortillas 
  • 1 cup shredded cheese
  • 8 slices of bacon

Pico De Gallo

  • 1 roma tomato (diced)
  • 2 tbsp cilantro (chopped)
  • 1/4 red onion (diced)
  • 1 serrano pepper (diced)
  • Juice of 1 lime
  • Salt and pepper to taste

Chipotle Mayo

  • 2 tbsp mayo
  • 1 tbsp chipotle sauce

Instructions

  • Let’s start off by roasting the poblano pepper. Once it’s nicely charred, place in a zip lock bag for 5 minutes. This will allow for the removal of the skin to be easier.
  • Now, in a bowl, add the ingredients for the pico de gallo. Add salt and pepper to taste. Once combined, place aside. 
  • Now take out the poblano pepper from the zip lock bag. With a spoon, remove the charred outer skin, and now dice it (remove the seeds and stem).
  • In a bowl, add the ground beef, the diced poblano peppers, season with salt, pepper, and garlic powder.
  • Mix everything well and form 4 equal size meatballs, or you can always form the 4 burgers before hand.
  • Now preheat your loco cookers griddle on medium heat and lay down the bacon strips. Flip them occasionally and remove them once they are crispy.
  • Now let’s crank the griddle on sear mode and sear those burgers. Flip them after 4 minutes and remove them once they reach an internal temperature of 160 degrees.
  • Once all the burgers are off the griddle, warm up the tortillas slightly.
  • Lay down cheese, the burger, bacon, sauce, pico and more cheese. Now fold the outer part of the tortilla within itself all the way around.
  • You should have 5 points. Then, place them on the griddle about 3 min per side, lower the temp to 350 degrees on the griddle.
  • Now remove once they are nicely crispy and brown. Let cool for 3 min before serving. 
DID YOU ENJOY THIS Easy Crunchwrap RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!

Beef Recipes

HERE IS A LINK TO MY SEASONINGS!

https://www.spanglishasadero.com/ use code Fire10

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