TACO BELL STEAK 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

TACO BELL STEAK QUESADILLAS - BIGOVEN.COM



Taco Bell Steak Quesadillas - BigOven.com image

"Steak quesadillas like the ones you can get at Taco Bell."

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 16

Sauce
1/4 cup Mayonaise
2 teaspoons Jalapeño Minced
3 teaspoons Jalapeño juices
3/4 teaspoon Sugar
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Garlic Powder
1 dash Salt
Quesadillas
4 slices Flour Tortillas
4 slices Steak Tenderloins Chopped
1 cup Cheddar Cheese Shredded
1 cup Monterey Jack Cheese Shredded
2 slices American Cheese

Steps:

  • "1. Get a small bowl and mix all of the sauce ingredients together. Try to get a smooth mixture as a result. 2. Add a little vegetable oil to a pan. Heat and cook the steak pieces. Remove from the pan and use a knife to cut them into thin slices. 3. Preheat a skillet over medium heat, lay tortilla on the skillet once heated 4. Sprinkle 1/4 cup of each of the shredded cheeses and half of the American cheese onto the tortillas 5. Place about 1/4 of the chicken over the cheese. 6. Measure one tablespoon of the sauce and spread it on the empty side. 7. Gently and carefully, fold the tortilla in half so both sides meet together. Flatten it with a spatula. 8. Wait until the cheese has melted, or cook until lightly brown on both sides. Remove from the skillet and cut the quesadilla into four slices."

Nutrition Facts : Calories 515 calories, FatContent 35.9717318791505 g, CarbohydrateContent 22.9966093742207 g, CholesterolContent 91.7965000032309 mg, FiberContent 1.41704998123646 g, ProteinContent 25.0982043751118 g, SaturatedFatContent 17.9895382506089 g, ServingSize 1 1 Serving (154g), SodiumContent 754.117375088354 mg, SugarContent 21.5795593929843 g, TransFatContent 2.29739012518639 g

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