QUESARITO CHIPOTLE RECIPES

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.

Steps:

• Cook beef: 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. Make cilantro-lime rice: In a medium bowl, toss together white rice, lime juice and cilantro using a fork. Set aside. Make quesadillas: Heat a large nonstick pan over medium-high heat. When the pan is hot, 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-high heat. When the pan is hot, add two quesaritos and cook until the outside quesadilla is golden and slightly crispy, 3 to 5 minutes per side. Serve immediately.