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Ingredients
For the Beef
1 Pound ground beef
1 Teaspoon chili powder
1/2 Teaspoon ground cumin
1/2 Teaspoon smoked paprika
Kosher salt
Freshly ground black pepper
For the Cilantro-Lime Rice
2 Cups cooked white rice
1 Tablespoon lime juice
2 Tablespoons finely chopped cilantro
For Quesarito Assembly
8 Large flour tortillas
1 1/2 Cups shredded cheddar cheese
1 Cup nacho cheese sauce
1/2 Cup sour cream
Instructions
Heat a medium skillet over medium-high heat then add beef, chili powder, cumin and paprika. Season with salt and pepper and cook until beef is no longer pink, about 6 minutes. Drain fat.
In a medium bowl, toss together white rice, lime juice and cilantro using a fork. Set aside.
Heat a large nonstick pan over low heat. When the pan is warm, add a tortilla and sprinkle cheddar cheese all over. Top with a second flour tortilla and cook until the cheese has melted, about 2 minutes per side. Repeat with remaining tortillas and cheddar to make 4 quesadillas.
Build quesaritos: Working on a cutting board or plate, top the center of one quesadilla with some rice, meat, nacho cheese sauce and sour cream. Roll up into a burrito. Repeat with remaining ingredients.
Reheat the nonstick pan over medium heat. When the pan is warm, add two quesaritos and cook until the outside quesadilla is golden and slightly crispy, 3 to 5 minutes per side. Serve immediately.