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Cheeseburger Taco Salad Stack


12" Chipotle Chile
Cheeseburger Taco Salad Stack

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Original Recipe Serves 2
Prep Time 20 min
Cooking Time 10 min


1 each  12" Chipotle Chile Wrap (10253) cut into 1/6's 
 Egg Wash , to brush 
 Sesame Seeds , to dust 
Sea Salt , to dust 
1 oz. vol. * Bleu Cheese Dressing , prepared 
1.2 oz. vol. * Vinaigrette , prepared 
8 oz. vol. Shredded Lettuce  
1 oz. vol. Thick Cut Applewood Smoked Bacon , chopped 
4 oz. vol. Tomato and Pickle Salsa , (see related recipe)   
1/4 lb. Grilled Hamburger , coursely chopped   
2 oz. vol. Aztec Medley Cheese (Sartori Foods) 


1.) Cut Lay Chipotle Chile wrap wedges out on a parchment lined sheet pan. Brush Chipotle Chile wrap wedges with egg wash and dust with sesame seeds and sea salt.

2.) Bake in a 350 oven for approximately 10-15 minutes or until golden brown. Remove from oven and cool completely. (This can be done up to 8 hours in advance).

3.) Whisk Bleu cheese dressing and vinaigrette together in a mixing bowl.

4.) Grill burger until desired doneness and place on a cutting board and coarsely chop.

5.) Lay two sesame wrap wedges on plate. Top each with 2 oz. of shredded lettuce, ¼ oz. chopped bacon, and 1 oz. of tomato and pickle salsa. Drizzle with ¾ oz. bleu cheese vinaigrette.

6.) Top with half of chopped burger and Aztec Medley cheese.

7.) Repeat steps 5 and 6.

8.) Garnish with remaining sesame tortilla crisps.

9.) Serve immediately.

10.) *Note: Bleu Cheese Vinaigrette was made with premade dressings. Adjust flavors accordingly for scratch recipes.

Recipe Using Same Product(s)


Tomato and Pickle Salsa

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