Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Cook shiitake protein with a pinch of salt and pepper until browned and crispy, 5 to 8 minutes. Transfer to medium bowl, stir in mojo rojo, and cover to keep warm. Wipe skillet clean and set aside for step 4.

Remove plastic film from queso and microwave until melted and smooth, 2 to 3 minutes, stirring halfway through. (TIPS: All microwaves are different; adjust cook time as needed to ensure sauce is melted. You can also heat queso in small saucepan over medium heat until smooth, 5 to 7 minutes.)

Lay tortillas on clean work surface and top with shiitake protein, just 2 tbsp warm queso, and tomato. Close by folding edges of tortilla toward center.

Heat 2 tsp vegetable oil in same skillet over medium heat and cook crunchadillas, seam side down, until browned and crispy, 3 to 5 minutes per side.

Cut crunchadillas in half and transfer to serving plates. Serve with remaining queso for dipping. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.