We’ve fallen into a rut of ‘typically expected’ weekly meals – pasta one day, burgers the next, chicken on another day, even a little breakfast for dinner now and then, but tacos – those are always on a Tuesday. This week, I decided to switch that up a bit and try to make one of my favorite things from Moe’s Southwest Grill – they call it a Stack!
They describe a Stack as “Our Take on a Southwest Wrap: soft on the outside, crunchy on the inside, it’s like a quesadilla and a hard taco had a baby”. Image credit, Moe’s Southwest Grill
The way I see it, a Stack, or Crunch Wrap as Taco Bell calls theirs, is basically a hard shell taco that’s split, filled, and wrapped in a giant tortilla. In any case, the crunch on the inside and the warm wrapper on the outside makes for a great, filling meal that’s fun to just pick up and eat. What’s also nice is that you can fill it with anything you like – in this week’s version, I made mine with ground turkey meat instead of beef, and added a standard taco seasoning, shredded cheese, sour cream, salsa and guacamole. I also added a little shredded lettuce, but found that it got too warm and soggy in the grilling process so ended up picking it out as I ate. I think it would be great to experiment with fillings (as you could with any regular taco or burrito situation) – maybe use shredded up rotisserie chicken for a quick version, or ground beef or shredded pork… even just a plain cheese and vegetable one for the non-meat eaters out there. The possibilities are really endless!
My instructions below are simply for the assembly – be creative!
What you need:
– Protein like chicken, ground turkey, ground beef cooked in your favorite taco seasoning
– Shredded cheese
– Toppings like: sour cream, guacamole, salsa, black beans, refried beans, jalapenos, etc.
– Large flour tortillas (like burrito size wrappers)
– Tostadas, I found mine in the Taco section of the supermarket
– Griddle or large fry pan
1. See the above photo set of the process, but it goes like this…
2. Have all of your filling ingredients ready to go.
3. Don’t make the mistake I made! ++FAIL ALERT CENTER PHOTO++ I thought by assembling on the hot griddle, the wraps would get softer and easier to handle – NOPE! The wraps got crispy very fast and were impossible to fold over since they shrunk a bit as they got hotter, leaving the tostada exposed. Do all of your assembly on a plate, then move to the griddle for the final crisping.
4. Heat up your griddle or pan.
4. Layer in this order: tortilla, tostada in the middle, cheese, meat (or extra cheese), toppings, cheese again, then a final tostada on top.
5. Fold the tortilla up and around the middle until you get it as tightly closed as possible and grill folded side down to seal it all in. Flip when lightly browned and enjoy!
The end result is a warm, slightly chewy/crispy outside and a nice crunch inside – full of your favorite filling. Let me know in the comments what combos you come up with!