Put the Leftover Thanksgiving in Crisp
Get together, my little scavenger pandas, I have a treat for you. I have a remnant delivery system that will make you the gender-neutral monarch of Remnant Land. While the bogus nerds in your family stuff their face with boring, pedestrian turkey sandwiches, you’ll be living MAS with the residual crunchwrap of God. [Editor’s note: This could also be called the Crunch Hack Supreme.]
Which? Yes. I am a genius and a little nasty. But by this point in November, I’m so tired of the Thanksgiving scents that all of my remaining ethos becomes “now for something completely different,” so I need to get creative. It usually means gumbo , but this year it means Crunchwraps because I’m very, very tired and Crunchwraps is very, very good.
Just like with the menu items in Taco Bell, you are free to change your Thanksgiving Crunchwrap Supreme as you see fit. (Got the green beans? Throw them in! Want to use sweet potatoes instead of mashed potatoes? Must, comrade.) Mine starts with a mashed potato base and consists of adobo turkey, nacho velveteen and cranberry-jalapeno sour cream. There is also a salad.
To prepare two of these culinary delights, you will need:
- 2 large burrito-sized flour cakes
- 2 tostada shells
- 2 ounces leftover turkey, diced or grated
- 1 canned chipotle peppers in adobo sauce
- 1/4 cup puree
- 1 oz Velveeta, thinly sliced
- 2 tablespoons sour cream
- 1 tablespoon cranberry sauce
- Diced marinated jalapeno peppers to taste
- Scarce 1/4 cup grated cheese of your choice
- Several tablespoons of chopped lettuce
- 1 tablespoon butter
Cut the chipotle peppers into small pieces and mix with the turkey, add more adobo sauce from the jar if desired. Place the turkey on a plate along with the mashed potatoes and microwave for 30 seconds, until hot. For each large tortilla, place the hot potatoes in the center, making a potato circle that is slightly smaller than the shells of the tostada. Place half the turkey on top of the potatoes, then place half the cheese slices on top of the turkey. Top it all off with a tostada shell.
Combine sour cream, cranberry sauce and as many diced jalapenos as you like in a small bowl, then spread half over the tostad. Sprinkle half of the grated cheese, then some lettuce, then fold the tortilla gently in a circle for about five folds in total. If your flatbread isn’t big enough to wrap the toastada completely, place a small piece of flatbread in the center of the salad before wrapping it. Repeat for up to a second.
Melt half the butter over medium heat in a nonstick skillet, then place the breakfast wrapper seam side down and cook for four or five minutes, until browned on that side. Turn gently, adding more oil to the skillet if necessary, and cook for another three minutes or so, until this side is nice and brown. At this point, you might be putting your wicked creation on a plate, but this is not really necessary. As any crunchwrap aficionado will tell you, these babies are great.