Taco Bell’s experiential marketing campaigns and eyebrow-raising menu items never cease to surprise. Now the company that gave the world a boutique hotel in Palm Springs and the Baja Blast Pie is collaborating with notable American chefs to reimagine its iconic Crunchwrap Supreme.

Texas’s very own Jennifer Hwa Dobbertin, the James Beard Foundation Award semifinalist and executive chef–owner of Chinese-Texan restaurant Best Quality Daughter, in San Antonio, is one of three participants selected by TBX, a new program Taco Bell has launched to support culinary talent. (The other two chefs are Reuben Asaram of Reuby, in Philadelphia, and Lawrence Smith of Chilte, in Phoenix.)

In case you don’t know, the Crunchwrap Supreme was added to the Taco Bell menu in 2005 and is composed of a tostada, beef, nacho cheese sauce, lettuce, tomatoes, and sour cream, all wrapped in a flour tortilla and seared. Taco Bell describes its TBX experiment as “their thing + our thing = a whole new kind of thing.”

Dobbertin was hesitant when she was invited to visit Taco Bell’s corporate test kitchen, in Irvine, California. She wasn’t immediately sold on the concept. “It was a bit of courting,” Dobbertin says. But it was the tour of the kitchen that had her swooning. “The group skewed young, with a lot of women involved,” Dobbertin recalls of the experience. “It was so organic. It didn’t feel corporate at all.” By the end of the day, she was convinced.

Dobbertin also says the similarity between the Crunchwrap Supreme and snacks of Taiwan, from which her grandfather emigrated, inspired her. “There’s a lot of Crunchwrap-esque dishes in Chinese culture that are ‘crunchy dough with stuff’ that I think translates really well,” she says.

One example she gave is fan tuan. “I call it a Taiwanese breakfast burrito,” Dobbertin says. The roll consists of a chopped Chinese crullerlike fried doughnut and pickled mustard greens or radishes wrapped in sticky rice. Eggs and bean sauce are other potential ingredients. “It’s like a little bit of a grab and go,” Dobbertin explains, adding that fan tuan resembles a sushi roll.

But there is another dish with a personal connection that played into her decision to join the program. “My grandfather was a Chinese pastry chef,” Dobbertin says. “He fled the Chinese Civil War to Taiwan in 1949, and hawked shaobing on the street to get by.” The dish is unleavened bread sprinkled with sesame seeds that may be stuffed with black sesame or red bean paste, stir-fried mung beans with eggs, or even smoked and spiced meat. Dobbertin enjoys them with cumin-seasoned lamb and rice. “It’s very easy to modify too, which I think is one of the things that people love about the Crunchwrap,” she adds.

The chef doesn’t have her Crunchwrap Supreme rendition fully ideated yet, but she says the process will take about a year to finalize. The three chefs are still in the brainstorming phase, after which they’ll return to the test kitchen and work through ideas. Then she, her team, and the test-kitchen group will work through the mechanics. “If you make one item, you have to figure out how to make that a million times a week . . . before rolling them out across the country,” Dobbertin says. She estimates these new Crunchwrap Supremes will be available at select Taco Bell locations nationwide, and she hopes to have her version also available at Best Quality Daughter. It obviously takes patience to commit to Taco Bell’s “Live Más” experience.