Cheesy Taco Bell Quesarito (Printable Version)

Layers of savory beef, Spanish rice, and melted cheeses wrapped in toasted tortillas for bold, comforting flavors.

# Ingredients:

→ Protein

01 - 450 g ground beef (90% lean)
02 - 15 g taco seasoning
03 - 60 ml water

→ Rice

04 - 250 g long grain white rice
05 - 1 small yellow onion, finely chopped
06 - 480 ml low sodium chicken broth
07 - 120 g chunky salsa
08 - 1 tsp garlic salt
09 - 1 tsp ground cumin

→ Chipotle Sauce

10 - 120 g full fat sour cream
11 - 30 g chipotle sauce from canned adobo peppers
12 - 1/2 tsp chili powder
13 - 1/2 tsp granulated sugar
14 - 1/4 tsp salt
15 - 1/4 tsp ground cumin
16 - 1/4 tsp paprika
17 - 1/4 tsp garlic powder
18 - 1/4 tsp onion powder

→ Cheese

19 - 120 ml nacho cheese sauce (store-bought or homemade)
20 - 120 g shredded Mexican cheese blend

→ Tortillas

21 - 4 large flour tortillas

→ Oil

22 - 15 ml extra virgin olive oil

# Steps:

01 - Heat a skillet over medium-high heat and add ground beef. Cook, breaking it apart, until no pink remains, approximately 8 minutes. Stir in taco seasoning and water, simmer uncovered for 3 to 5 minutes until saucy. Remove from heat and set aside.
02 - In a large skillet, warm olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add uncooked rice and stir to toast grains for 2 to 3 minutes until lightly golden. Pour in chicken broth, chunky salsa, garlic salt, and cumin. Bring to gentle simmer, cover, and cook undisturbed for 20 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Combine sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder in a bowl. Whisk until smooth and adjust seasoning as desired. Cover and refrigerate until needed.
04 - Warm tortillas by wrapping in damp paper towels and microwaving for 30 seconds to increase flexibility. Heat nacho cheese sauce until pourable. Spread nacho cheese on four tortillas, leaving a 2.5 cm edge clear. Sprinkle shredded Mexican cheese over cheese layer, then top each with a second tortilla. Press gently to seal layers.
05 - Place a generous line of taco meat and Spanish rice centrally on the top tortilla layer. Drizzle chipotle sauce and a small amount of sour cream over the fillings. Fold in sides and roll the tortilla tightly to enclose the filling completely.
06 - Heat a skillet over medium-high heat and brush with olive oil. Place each burrito seam side down and cook for 2 to 3 minutes per side until the exterior is golden brown and cheese is melted. Serve immediately, optionally sliced in half to showcase layers.

# Notes:

01 - Let rice cool slightly before layering to prevent soggy tortillas.
02 - Press the quesadillas gently while searing to achieve a crisp surface.
03 - Double the chipotle sauce quantity if extra dipping sauce is preferred.
04 - This preparation freezes well for batch cooking and reheats nicely, maintaining crispy tortillas.

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