Fast Food Fixation: Homemade Doritos Crunch Wrap

Have you ever made something amazing in the kitchen that made you literally do a happy dance? This is happy dance evoking.
I don’t really go to fast food places.  I know that might sound a little blasphemous…like one of those people who say they don’t own a TV.  Sorry, but it’s the truth.  I do, however, see commercials for fast food (because I own a TV).  Some of it catches my attention and I feel like I have to recreate it.
I’ve been making crunch wraps basically since they came out at Taco Smell Bell.  They are more awesome when you make them at home, I’m sure (I actually don’t have anything to compare it to…never actually tried them at Taco Bell…hmph).  Lately, though, I have been seeing the Doritos shell tacos commercials and I gotta say, “I wants it in mah belly.”  Food cravings clearly make me talk like a crazy person. So, I thought: why not marry the two ideas and make a homemade Doritos Crunch Wrap?! You’re welcome, world.
Ok, this is really super easy, and it is mostly about assembly.  So let’s do this.

Homemade Doritos Crunch Wrap

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Top 10 Worst Halloween Food Costumes


I cannot think of a worse Halloween costume than dressing up entirely in different cuts of meat. If the prospect of spreading salmonella, e. coli and other diseases around you isn’t enough, try fending off all the small critters. Wait a second…this isn’t a costume? Someone actually wore this for real? And to top it off, a group of butchers has actually warned the public about trying to duplicate it this Halloween? OK, so maybe pass on the GaGa-influenced meat outfits. But in that spirit, here are 10 more foodie Halloween costumes we hope no one will duplicate this year.

10. Bacon Tuxedo


“We’ll force a half-smile as long as your promise not to show these to anyone, Mom.”

9. Sandwich Girl


“I said I wanted to be a princess, a ballerina or a witch but a sandwich? Seriously Mom, WTF?

8. Vanilla Bean


Who doesn’t want to pay $109 to look like a decayed banana?

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Cheflebrity Smörgåsbord: Who’s the Hotter Dish?


The latest and greatest news about celebrity chefs, served up buffet style.

– Who is more desirable, Padma or Giada?  The Ask Men folks hash it out.

– Let’s all raise our chalupas in tribute — the founder of Taco Bell has died at the age of 86.  

After the jump…taking shots as Emeril appears on another network, a sober look at a serious problem and a humorous look at a very chubby problem.

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Cheflebrity Smörgåsbord: Strap It On!

New Wearable Feedbags Let Americans Eat More, Move Less

The Onion’s video podcast has been absolutely killing the popular food landscape lately and the feedbag story is no exception.  Funny, I don’t remember seeing this on the behind-the-scenes tour at Taco Bell!  Someone at The Onion must have made a run for the border lately, because they recently took a shot at Taco Bell’s ingredients (without resorting to the obvious Soylent Green joke, thankfully).

Also in their cross-hairs:  the crowd at Denny’s, for whom I still have more respect than the folks at Olive Garden.

– The press release fairy sent word today that the new season of Top Chef will debut on August 26th.  You can meet and greet with the new chef’testants thanks to a video introduction from Bravo.

– In addition to a delicious-looking recipe for a manchego-stuffed pork burger, the new edition of Food Network Magazine says that their poll found: “Nearly 60% of chefs said they’d want their own cooking show.”  In possibly unrelated news:  little did I know a few weeks back when I tossed around chef Jose Garces’ name for food TV consideration that the scuttlebutt on the street would be that he missed his James Beard Award presentation to attend a Food Network-related engagement.

After the jump:  we double the amount of coverage we’ve given to this season’s Next Food Network Star (in other words, we have two items) and we look at food celebrity footwear…and I promise it has nothing to do with Crocs.

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Feed Us Back: Comments of the Week


DaFlake is not down with the lastest item from Taco Bell:

The flaming red taco shell of the Volcano Taco scares me – not cuz of the taste, but cuz of the FLAMING REDNESS. How much Red dye #’s 5 & 7 are in that sucka’?

Ruby-doo is similarly unimpressed with Bobby Flay:

I still refuse to believe that he is not an asshat. mainly because i like saying that word, and it fits him so well.

Who says ES-ers have no moderation? 49 percent of you are buying the latest scientific egg news, and going with the three-a-week theory. But Michael isn’t buying it:

Eggs are delicious, and I’m prone to be very skeptical about any research telling me not to eat anything that’s been a staple of the human diet for, basically, ever.

Speaking of our favorite food, we’re still getting updates on 100-plus ways to cook eggs. This week, SydneyCider adds on her very cool-looking Dukkah Eggs.

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Taco Bell HQ News: Heat Is Where It’s At


Americans don’t want spicy food.  Oh, they think they do, but they really don’t.  The want medium — “zesty” — but not really, truly hot.

That’s always been the conventional wisdom.  It’s said that, while there are always the daredevil diners who will pour the habanero sauce on anything, middle-America isn’t interested in being challenged with real heat.  In other words, most of us are wimps.

But could the conventional wisdom be going by the wayside?  Might the American palate be shifting in a way that opens up menus at national restaurant chains to items that deliver the goods in terms of a truly spicy meal?  That’s what the folks at Taco Bell are counting on with the recent expansion of the Volcano Menu.  Proven sales performance and an overall belief in changing culinary trends have them convinced they have a product that can sell well around the country with a genuinely spicy dish.

But could the heat be enough to impress me, the undisputed Endless Simmer king of chicken wings?

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Endless Simmer Goes Behind the Bell

I’ll be honest with you:  I’m not a big eater of fast food.  Takeout items like Chinese and pizza are much more likely options when I’m looking for a quick, convenient and inexpensive dinner.  The fact of the matter is, with most of the big chains, I just don’t find their offerings interesting enough.  Of course, there is one exception…

I’ve always had a thing for Taco Bell.  Why?  It has some spice.  It uses cilantro (which I think we’ve definitively said is a good thing).  It’s just different enough from the usual American fast food offerings to have held my interest.

This is why the Beef Baja Chalupa (those shells are addictive) has been occupying a spot on my bio since I came aboard and it’s likely why I received an offer to be flown out to Taco Bell headquarters in Irvine, California along with a number of other bloggers to tour their test kitchens and discuss product development.  The opportunity for a behind-the-scenes look at the kitchen and make one last attempt to be reunited with a long-lost friend from the Taco Bell menu were too much to pass up…

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