Taco Bell Breakfast Crunchwrap

Place all the jalapeño sauce ingredients in a food processor.  Pulse until creamy and smooth.  Refrigerate until ready to use.

Preheat the Blackstone grill over medium high heat (approximately 350 degrees Fahrenheit).  Place the bacon on the grill and cook for 3-5 minutes per side until crispy.  Remove from the grill and chop into small pieces.

Place the eggs in a small bowl and whisk until combined.  Pour the egg mixture onto the griddle. As the eggs began to set, use a large spatula to push the eggs to the center of the griddle to make the egg curdles. Continue this process until all the eggs are cooked but still appear slightly wet so that they do not dry out. Remove from the grill.

While the eggs are cooking, place the hash brown patties on the griddle next to the eggs and cook for 3-5 minutes per side until browned and heated through. Remove from the grill.

Clean the Blackstone grill.

Then prepare the crunchwraps.  Place a large tortilla on a work surface.  Spread approximately 1 Tablespoon of the japaeño sauce into the center of the tortilla.  Top with a hash brown patty, half of the scrambled eggs, shredded cheese and bacon.

Fold one edge of the tortilla towards the center of the ingredients in the tortilla.  Continue to fold in the edges of the tortillas to the center to form pleats and to cover all the ingredients in the crunchwrap.

Follow this process to prepare the 2nd crunchwrap with the remaining ingredients.

Then carefully place the crunchwraps, seam side down, on the Blackstone grill.  Cook for 1-2 minutes until lightly browned.

Flip and cook the other side of the crunchwrap for 1-2 more minutes.

Remove the crunchwraps from the grill.  Serve immediately while warm and enjoy!