How to Make A Healthier Cheesy Gordita Crunch As an Amazon Associate, I earn from qualified sales. I think I’ve done it, but I’ll let you be the judge. So, I’ve done my best to keep all the deliciousness of the original Cheesy Gordita Crunch while removing a ton of calories, increasing the protein, and decreasing the fat. My mouth is watering just typing that.īut as you can imagine, the calories add up fast in the original version. If you’ve never had the original, it’s essentially a hard shell taco with a creamy drizzle that’s been wrapped in a chalupa-style soft tortilla with cheese melted in between the shells. Taco Bell even has a nifty nutrition calculator on their site if you decide to check out my guide and add a few quick fixes to your food arsenal. That being said, I was inspired to make a healthier Cheesy Gordita Crunch remix because it’s one of the more difficult menu items to improve nutritionally. But overall, they have a ton of options and room for customization. Yep, in my Ultimate Guide to Macro Friendly Fast Food, I covered a handful of healthy options to get you started. You might be surprised to hear that Taco Bell actually has one of the healthiest fast food menus. How to Make Ground Chicken (With or Without A Meat Grinder).9 Low Carb Potato Substitutes + 50 Ways to Use Them.Trader Joe’s Recipe Guide & Shopping List.Garlic Parmesan Air Fryer Roasted Radishes.Honey Sriracha Ground Chicken and Broccoli.Store under a towel to keep the flatbread warm and pliable while cooking the remaining bread. Flip one more time to brown up the other side. Cook on one side until bubbles start to form and there is some light browning, about 60 seconds.
Using a rolling pin, gently roll until it is circle roughly 3-4 inches across (use the tortilla shell as a ruler) Using your fingers, gently press a piece of dough into a circle. Divide the dough into 8 60 gram portions. Once doubled, sprinkle some flour on the work surface. If the dough tears before getting to a slightly translucent window, continue with the slap and folds for another couple of minutes.Īfter kneading, cover with plastic wrap and let the dough rise until doubled in size, about 45 minutes. Note: The gluten window test is the key to understanding if the flour has been hydrated enough. The dough will start sticky but will become smoother on the outside.Īfter the 8-10 minutes, test for gluten development by cutting off a small piece of the dough and stretching it very thin to see if it is slightly translucent before tearing. Repeat the slap and fold for about 8-10 minutes until the dough starts to feel more elastic, stretch further without tearing. Lift up the side closest to you and fold it the dough over. Once rested, perform a slap and fold by picking the dough up and forcefully slapping it on the counter. Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start stretching and folding Cover with plastic wrap and let rest for 15 minutes. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Meanwhile, add the flour, olive oil, and salt to a large mixing bowl. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast. Note: Proofing is done to test the viability of the yeast. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible. Add the yeast to the warm water along with a spoonful of the flour.
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