Zia Hatch Green Chile Crunchwraps

Who doesn't love a crunchwrap? Make your own and impress your loved ones with this delicious comfort food classic. 

Ingredients:

• Full jar Zia Hatch Green Chile, strained
• 1 lb Ground Beef
• 1 packet Taco Seasoning of choice
• 2 tbsp Tomato Paste
• 2/3 cup Sour Cream
  
• 3/4 cup Queso (jarred or homemade, see our recipe for Hatch Green Chile Beer Queso)
• 1 package Iceberg Lettuce, very thinly sliced or shredded
• 1 package (about 10oz) pre made Pico de Gallo
• Large Burrito Size Flour Tortillas (at least 10 inches)
• Pre made tostada shells or 4 inch corn tortillas that you will fry on your own (If using your own corn tortillas, you may want to cut off 1/4 inch of the edge of each tortilla so you will have more room to wrap at the end)
• High heat frying oil
  

Directions:

1. If you need to create your own tostada shells, fill a stovetop pot with a small amount of high heat frying oil and bring to about 350 degrees. Fry each corn tortilla until hard and golden brown on each side. Remove from oil and let dry on a paper towel. 
2. To make the filling, in a large non-stick skillet heat oil over medium high. Add the beef, taco seasoning, tomato paste, and 1/2 jar Zia Hatch Green Chile and cook until the beef starts to brown, using a wooden spoon to smash the beef constantly and break up. Remove from heat, set aside and clean the skillet or prepare another. 
3. While skillet is cooling down, combine sour cream and remaining 1/2 jar of Zia Hatch Green Chile in a food processor or blender and process / blend until smooth. Heat up queso or make it on your own.
4. This is the assembly line step where you will prepare each crunchwrap before you fry them. For each crunchwrap, lay a burrito sized flour tortilla onto the surface you're using and add around 1/3-1/2 cup of the beef filling in the center, flattening it out into a 4 inch circle that is just slightly smaller than the shape of the tostada (the less filling you use the easier it will be to wrap the tortilla fully at the end). Spread 3 or 4 spoonfuls of queso on top. Top the mixture with a tostada and press slightly. Spread 3 or 4 spoonfuls of the Zia / sour cream mixture and top with lettuce and pico de gallo. 
5. Enclose each crunchwrap by folding over one flap of the tortilla edge to cover the filling and repeat every inch or two until the tortilla is closed. It is possible you will have a small opening that is less than 1/2 inch or so. Do not worry about this. Flip over the uncooked crunchwrap until it is seam side down and repeat steps 4 and 5 until you have pre made all of them that you plan to cook. 
6. Heat up oil in a skillet / the one you were using before and carefully add each crunchwrap, setting it in the skillet seam side down. Cook until each side is golden and crisp, watching carefully to make sure it does not burn.
7. Serve immediately with remaining sour cream and any other hot sauce / condiment of choice. Enjoy!