The Cheesy Gordita Crunch
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Baja Sauce Recipe
Ingredients:
- 1/4 red bell pepper, seeded and chopped
- 1 jalapeno pepper, sliced
- 2 tablespoons diced onion
- 1 cup mayonnaise or sour creamÂ
- 1 tablespoon vinegar
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Directions: Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.
This hub is dedicated to all of you Cheesy Gordita Crunch lovers!
Step 1. Smother flatbread with cheese and steem it.
Step 2. Take a basic taco and add the best sauce known to man.
Step 3. Take the item from step 1 and wrap it around the item from step 2.
Final Step. Enjoy the goodness!
My love affair with the "Crunch O Weezy" has been strong for the last six years. If they only existed 11 years ago, when I worked at Taco Bell, I could be much fatter today. The cheesy has stuck with me from those late night pass outs in the backseat of the vehicle I ended up in, to the Sunday afternoon frisby picnic parties 2 blocks and 39 paces from my house. When I say stuck with me, I mean it. At 560 calories a pop, almost half from fat, 2 of them is about half of your caloric intake for the day. Meaning, don't expect any cheesy lover to be seen at an olympic trial or a yoga class. Regardless, calories are nonsense made up by dieticians trying to make money. So keep it cheesy my friends.
Did you know that the Cheesy Gordita Crunch made its debut in 2002?
Next time try it with beans instead of meat and add a steak quesadilla. My brother and I call this the combo.
If you've never had one you are missing out and if you love them, leave a comment, please! Tell your stories and love for the tasty item.
Please thank Taco Bell!
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