QUESARITO RECIPES

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COPYCAT TACO BELL QUESARITO RECIPE - FOOD.COM



Copycat Taco Bell Quesarito Recipe - Food.com image

A toasted quesadilla as the outside of a burrito. Say cheese! This recipe is the best! All of my friends love it.

Total Time 2 hours 15 minutes

Prep Time 1 hours 30 minutes

Cook Time 45 minutes

Yield 4 Quesaritos, 4 serving(s)

Number Of Ingredients 27

1 1/3 cups Copycat Taco Bell Seasoned Beef Copycat Taco Bell Seasoned Beef, for taco meat
1 cup long grain rice
2 tablespoons tomato paste
1/4 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/2 yellow onion, peeled and roughly chopped
1 green bell pepper, seeded and coarsely chopped
1 jalapeno pepper, seeded and chopped
3 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon kosher salt
2 1/2 teaspoons whole black peppercorns
2 cups whole milk
1 tablespoon tomato paste
1 teaspoon red wine vinegar
2 cups cheddar cheese, grated
2 cups Velveeta cheese, grated
1/4 cup mayonnaise
3 dashes chipotle hot sauce
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon paprika
8 flour tortillas, 10 inch size
1 1/3 cups cheddar cheese, shredded
1/4 cup reduced-fat sour cream
1 tablespoon vegetable oil

Steps:

  • Make Copycat Taco Bell Seasoned Beef, set aside 1/1/3 cups for Quesaritos. Reserve the rest.
  • Make Red Rice:.
  • Cook rice according to package directions, adding tomato paste, paprika, and salt to water before rice.
  • Make Nacho Cheese Sauce:.
  • In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
  • In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
  • Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together.
  • Make Creamy Chipotle Sauce:.
  • In a small bowl stir together Creamy Chipotle Sauce ingredients. Refrigerate until ready to use.
  • Divide shredded cheddar and 1/2 of Nacho Cheese Sauce between 4 tortillas, top with remaining tortillas forming quesadillas. Working one at a time, wrap each quesadilla in a layer of damp paper towels; microwave on high until cheese is almost completely melted 2 to 4 minutes. Dividing between all four, roll each quesadilla burrito - style around Copycat Taco Bell Seasoned Beef, rice, remaining nacho cheese, Chipotle Sour Cream and sour cream. Rest seam side down after rolling.
  • Heat oil in a large skillet over medium high. Place Quesaritos in skille and toast on each side, about two minutes each side. Serve immediately.

Nutrition Facts : Calories 891.9, FatContent 45.8, SaturatedFatContent 25, CholesterolContent 117, SodiumContent 2006, CarbohydrateContent 82.2, FiberContent 4.1, SugarContent 10.9, ProteinContent 37.4

QUESARITO RECIPE | SIDECHEF



Quesarito Recipe | SideChef image

What is a "quesarito"? A burrito... Wrapped in a quesadilla. The best part is recreating the cilantro lime rice and the grilled steak/chicken that are often used at Chipotle.

Provided by E is for Eat

Categories     Protein Packed    Sandwich    Pack for Lunch    Nut-Free    Shellfish-Free    Spicy    Egg-Free    Soy-Free    Cinco de Mayo    Food Processor    Fridge    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Tomato-Free    Grill

Total Time 7500S

Yield 4

Number Of Ingredients 20

1 ounce Dried Chipotle Pepper
5 clove Garlic
2 teaspoon Ground Cumin
2 teaspoon Mexican Oregano
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper
2 teaspoon Honey
1/4 cup Safflower Oil
to taste Water
1 pound Steak
1 cup Brown Rice
2 cup Chicken Broth
1 tablespoon Safflower Oil
1 Bay Leaf
1/3 cup Fresh Cilantro
1 Lime
8 Large Flour Tortilla
4 cup Pepper Jack Cheese
1 can Black Beans
1 Avocado

Steps:

  • Remove stems and seeds from Dried Chipotle Pepper (1 ounce) and soak in boiling Water (to taste) for 15 to 20 minutes.
  • Combine chipotle, Ground Cumin (2 teaspoon), Garlic (5 clove), Mexican Oregano (2 teaspoon), Ground Black Pepper (1 teaspoon), Honey (2 teaspoon), and Safflower Oil (1/4 cup) into a food processor and puree. Add a little water as needed until a thick sauce forms.
  • Evenly coat the pieces of Steak (1 pound) with the sauce and refrigerate in the marinade for at least an hour or preferably overnight.
  • Preheat grill to medium-high. Wipe marinade off steak or chicken and grill until cooked to your liking, flipping once. Allow meat to rest a few minutes before cutting into bite-sized pieces.
  • Thoroughly rinse the Brown Rice (1 cup). Then soak the rice for 30 minutes and drain.
  • Place rice in pot and add water, Chicken Broth (2 cup), Safflower Oil (1 tablespoon), Kosher Salt (1 teaspoon), and Bay Leaf (1). Bring to a boil, uncovered. Reduce heat to low and cover, cooking for 15 minutes. Remove lid and allow any excess liquid to cook off.
  • Juice the Lime (1) over the rice and add chopped Fresh Cilantro (1/3 cup). Fluff with a fork.
  • In batches, place one of the Large Flour Tortilla (8) on a preheated cast iron skillet. Top with shredded Pepper Jack Cheese (4 cup) and a second tortilla. Heat on each side a minute or so, just until cheese is melted. Set aside and repeat.
  • Remove to a plate or cutting board and spoon fillings, such as Black Beans (1 can) and Avocado (1) onto the center of the quesadilla.
  • Fold in each side and roll into a burrito.

Nutrition Facts : Calories 317 calories, ProteinContent 15.4 g, FatContent 21.2 g, CarbohydrateContent 16.5 g, FiberContent 3.2 g, SugarContent 1.2 g, SodiumContent 660.2 mg, SaturatedFatContent 8.9 g, CholesterolContent 38.0 mg, TransFatContent 0.2 g, UnsaturatedFatContent 7.7 g

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