Smoky Chipotle Steak Queso Crunchwrap Pockets

Ingredients

Steak

• 1 lb thin-sliced steak
• 1 tbsp neutral oil for the steak, plus 1 tsp for the skillet when crisping the pockets
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Queso

• 1 cup prepared queso dip
• 1 tbsp chopped chipotle in adobo
• ½ tsp smoked paprika

Pockets

• 6 burrito-size flour tortillas, about 12 inches across
• 1½ cups shredded pepper jack
• 2 cups broken tortilla chips
• 2 tbsp butter
• ½ tsp garlic powder
• 1 tsp lime juice

Drizzle

• ⅓ cup sour cream
• 1 tbsp adobo sauce
• 1 tsp lime juice

Step by step

1. Cut steak into bite-size pieces. Season and brown in 1 tbsp hot oil for about 3–5 minutes, adjusting for thickness, until the steak reaches 145°F. Rest at least 3 minutes before assembling.
2. Warm queso with chipotle and smoked paprika until thick. Mix sour cream, adobo, and lime for the drizzle.
3. Layer each tortilla with pepper jack, steak, queso, broken tortilla chips, and more pepper jack.
4. Fold the tortilla edges inward into a tight hexagon. Set seam side down.
5. Brush a nonstick skillet with the separate 1 tsp oil. Pan-sear 2–3 minutes per side until deep golden and crisp.
6. Melt butter with garlic powder and lime juice; brush over the pockets. Cut diagonally and drizzle lightly.

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