Easy Cheesy Quesarito (Print Version)
Cheesy beef, spiced rice, and creamy sauce all wrapped in a crispy tortilla for maximum flavor.
# Ingredients:
→ Taco Meat
01 -
1 pound ground beef
02 -
1 tablespoon taco seasoning
03 -
0.25 cup water
→ Spanish Rice
04 -
2 tablespoons olive oil
05 -
0.25 cup chopped onion
06 -
1.5 cups uncooked white rice
07 -
2 cups chicken broth
08 -
1 cup salsa
09 -
1 teaspoon garlic salt
10 -
1 teaspoon ground cumin
→ Chipotle Sauce
11 -
0.5 cup sour cream
12 -
2 teaspoons adobo chipotle sauce
13 -
0.5 teaspoon chili powder
14 -
0.5 teaspoon granulated sugar
15 -
0.5 teaspoon kosher salt
16 -
0.5 teaspoon ground cumin
17 -
0.5 teaspoon paprika
18 -
0.25 teaspoon garlic powder
19 -
0.25 teaspoon onion powder
→ Wrap
20 -
8 large flour tortillas
21 -
1 cup nacho cheese sauce
22 -
2 cups shredded Mexican cheese blend
23 -
0.5 cup sour cream
24 -
1 tablespoon olive oil
# Steps:
01 -
Brown the ground beef in a large skillet over medium heat, breaking up meat as it cooks. Drain any excess fat. Stir in taco seasoning and water, then simmer for 3 to 5 minutes until slightly thickened. Set aside.
02 -
Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent. Stir in uncooked rice and toast until lightly golden. Pour in chicken broth and salsa, add garlic salt and cumin, mix well. Cover and simmer for 20 minutes, or until liquid is absorbed and rice is tender.
03 -
Whisk together sour cream, adobo chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth. Set aside.
04 -
Warm the flour tortillas in the microwave for 30 seconds to soften. Lay out 4 tortillas, spread each with nacho cheese sauce and a portion of the shredded Mexican cheese blend. Layer each with a second tortilla on top to form the base.
05 -
Add a generous scoop of seasoned taco meat, Spanish rice, chipotle sauce, and a dollop of sour cream onto the center of each tortilla stack. Fold the sides in and roll tightly into a burrito shape.
06 -
Heat olive oil in a large skillet over medium-high. Place each rolled quesarito seam-side down and cook for 2 to 3 minutes per side, until crisped and golden brown. Serve hot.
# Notes:
01 -
Warming tortillas before assembly prevents cracking and improves flexibility for rolling.
02 -
Allow the rice to rest off heat, covered, for several minutes to finish steaming before using in the wrap.