Servings: 4 people
Ingredients
- Olive oil
- 2 New York Strip Steaks cut into strips (about 1 1/2 lbs)
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder, cumin, dried cilantro
- 1/4 tsp cayenne
- 4 cups corn fresh, frozen, or canned (drained)
- 1/2 cup mayo
- 1/2 cup Queso fresco cheese crumbled
- 1/2 cup fresh cilantro chopped
- 1 lime juiced
- Shredded Chihuahua cheese
- 4 Large burrito size flour tortillas
- 4 Fajita size flour tortillas
- 4 Tostadas
Instructions
- Heat a griddle over medium heat. Add some oil to the griddle. Add the corn and steak to the griddle keeping them on separate sides. Use the blend of seasonings to season both the steak and the corn. Stir the corn and steak around until both are cooked how you want them.
- Once the corn is browned, add it to a bowl. Add the mayo, queso fresco cheese, cilantro, and the juice of one lime. Stir everything together well.
- Next, lay out a large burrito size tortilla. Add a handful of Chihuahua cheese, a scoop of the steak, and place a tostada on top.
- Add a spoonful of the corn mixture and place a small fajita size tortilla on top. Carefully fold up the sides of the large flour tortilla. Assemble the rest of the crunch wraps.
- Place the crunch wraps on the griddle over low heat seam side down. Cook on both sides quickly, just until golden brown. Serve with extra limes and enjoy!
Notes
This recipe made 4 large crunch wraps! If you don't have a griddle or want to cook outside, this recipe can easily be made inside on the stove using a couple of skillets.
You need about 4 cups of corn for this recipe. Fresh, frozen, or drained canned corn can be used.
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