Ultimate Quesarito Supreme
Indulge in the Ultimate Quesarito Supreme, a deliciously cheesy twist on the classic burrito wrapped in a crispy quesadilla. This savory creation starts with seasoned beef, perfectly cooked red rice, and a rich nacho cheese sauce, all rolled into a warm tortilla. Topped with a spicy creamy chipotle sauce, this dish is sure to impress your friends and satisfy every craving. Whether it’s for a game day treat or a family dinner, everyone will be asking for seconds!
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
Copycat Taco Bell Seasoned Beef
1 1/3 cups (Prepared according to recipe and set aside)
Long grain rice
1 cup (Cook according to package directions)
Tomato paste
3 tablespoons (Divided usage for rice and sauce)
Sweet paprika
1/4 teaspoon (To be mixed with rice)
Kosher salt
1 1/2 teaspoons (Used in various stages of the recipe)
Yellow onion
1/2 (Peeled and roughly chopped)
Green bell pepper
1 (Seeded and coarsely chopped)
Jalapeno pepper
1 (Seeded and chopped)
Garlic cloves
3 (Crushed)
Ground cumin
2 teaspoons (To be used in sauté mixture)
Whole black peppercorns
2 1/2 teaspoons (To be used in sauté mixture)
Whole milk
2 cups (For cheese sauce)
Red wine vinegar
1 teaspoon (To be whisked into cheese sauce)
Cheddar cheese
2 cups (Grated for cheese sauce)
Velveeta cheese
2 cups (Grated for cheese sauce)
Mayonnaise
1/4 cup (For creamy chipotle sauce)
Chipotle hot sauce
3 dashes (For creamy chipotle sauce)
Chili powder
1/4 teaspoon (For creamy chipotle sauce)
Garlic powder
1/8 teaspoon (For creamy chipotle sauce)
Onion powder
1/8 teaspoon (For creamy chipotle sauce)
Paprika
1/8 teaspoon (For creamy chipotle sauce)
Flour tortillas
8 (10 inch size) (For assembling Quesaritos)
Shredded cheddar cheese
1 1/3 cups (For layering in quesadillas)
Reduced-fat sour cream
1/4 cup (For layering in Quesaritos)
Vegetable oil
2 tablespoons (For sautéing and toasting)
Instructions
1
Prepare the Copycat Taco Bell Seasoned Beef according to your favorite recipe and set aside 1 and 1/3 cups for the Quesaritos. Reserve any leftovers for another meal.
2
To make the red rice, cook the long grain rice according to the package instructions, adding 2 tablespoons of tomato paste, 1/4 teaspoon of sweet paprika, and 1/2 teaspoon of kosher salt to the cooking water. This will enhance the flavor of the rice.
3
For the nacho cheese sauce, heat 1 tablespoon of vegetable oil in a large saucepan over medium heat. Sauté the chopped yellow onion, green bell pepper, crushed garlic, ground cumin, 1 teaspoon of kosher salt, and 2 and 1/2 teaspoons of whole black peppercorns for about 5 to 7 minutes, or until the onion is softened.
4
Slowly whisk in 2 cups of whole milk, 1 tablespoon of tomato paste, and 1 teaspoon of red wine vinegar to the sautéed mixture. Let it steep for about 20 minutes to meld the flavors.
5
In a large heatproof bowl, combine 2 cups each of grated cheddar cheese and Velveeta cheese. Place a fine mesh strainer over this bowl and strain the steeped milk mixture into the bowl, discarding the solids.
6
Stir the cheese mixture with a wooden spoon until smooth and saucy. If it doesn’t melt completely, set the bowl over a pot of simmering water and stir until melted and combined.
7
For the creamy chipotle sauce, mix together 1/4 cup of mayonnaise, 3 dashes of chipotle hot sauce, 1/4 teaspoon of chili powder, 1/8 teaspoon each of garlic powder, onion powder, and paprika in a small bowl. Cover and refrigerate until ready to serve.
8
To assemble, divide the shredded cheddar cheese and half of the warm nacho cheese sauce among 4 flour tortillas, topping with the remaining tortillas to form quesadillas. Wrap each quesadilla in damp paper towels and microwave on high for 2 to 4 minutes, or until the cheese is nearly melted.
9
Layer each quesadilla with the reserved seasoned beef, red rice, remaining nacho cheese sauce, creamy chipotle sauce, and 1/4 cup of reduced-fat sour cream before rolling up burrito-style. Rest each rolled Quesarito seam-side down.
10
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Toast the Quesaritos in the skillet for about 2 minutes on each side or until golden brown and crispy. Serve while hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Ultimate Quesarito Supreme?
The Ultimate Quesarito Supreme is a cheesy twist on a classic burrito, featuring seasoned beef, red rice, and nacho cheese sauce wrapped inside a crispy quesadilla.
What ingredients are needed for the red rice?
To make the red rice, you will need long grain rice, tomato paste, sweet paprika, and kosher salt.
How is the nacho cheese sauce prepared?
The sauce is made by steeping milk with sautéed onions, peppers, and spices, then straining that liquid over a mixture of grated cheddar and Velveeta cheese.
What aromatics are used in the cheese sauce base?
The base includes yellow onion, green bell pepper, crushed garlic, ground cumin, kosher salt, and whole black peppercorns.
How long should the milk mixture steep for the cheese sauce?
The milk mixture should steep for approximately 20 minutes to allow the flavors to meld properly.
What type of cheeses are used for the sauce?
The recipe calls for a combination of 2 cups of grated cheddar cheese and 2 cups of Velveeta cheese.
What should I do if the cheese doesn't melt completely into the sauce?
If the cheese isn't fully melted, you can set the bowl over a pot of simmering water and stir until it becomes smooth and saucy.
What is in the creamy chipotle sauce?
It is a blend of mayonnaise, chipotle hot sauce, chili powder, garlic powder, onion powder, and paprika.
How do you assemble the quesadilla portion of the Quesarito?
Divide shredded cheddar and half the nacho cheese among 4 tortillas, then top with 4 more tortillas to form quesadillas.
Why are the quesadillas wrapped in damp paper towels?
Wrapping them in damp paper towels before microwaving helps soften the tortillas and ensures the cheese melts evenly without drying out the bread.
How long do the quesadillas need to be microwaved?
Microwave them on high for 2 to 4 minutes until the cheese is nearly melted.
What goes inside the Quesarito before rolling?
Layer each quesadilla with seasoned beef, red rice, nacho cheese sauce, creamy chipotle sauce, and reduced-fat sour cream.
How do you finish the Quesaritos after rolling them?
Toast them in a large skillet with vegetable oil over medium-high heat until they are golden brown and crispy.
How long should you toast the Quesaritos in the skillet?
Toast them for about 2 minutes on each side until they reach a golden brown color.
What size tortillas are recommended?
The recipe suggests using 10-inch flour tortillas.
How much seasoned beef is required?
You will need 1 and 1/3 cups of seasoned beef for this recipe.
Can I use low-fat ingredients?
Yes, the recipe specifically includes 1/4 cup of reduced-fat sour cream.
Does the recipe use real jalapenos?
Yes, one seeded and chopped jalapeno is used in the sauce preparation.
What type of milk is used for the cheese sauce?
The recipe calls for 2 cups of whole milk.
How many ingredients are in the Ultimate Quesarito Supreme?
There are 25 total ingredients listed in the recipe.
Is there vinegar in the recipe?
Yes, 1 teaspoon of red wine vinegar is whisked into the cheese sauce mixture.
How should I store the chipotle sauce?
The chipotle sauce should be covered and refrigerated until you are ready to assemble the Quesaritos.
What should I do with leftover beef?
The instructions suggest reserving any leftovers from the seasoned beef for another meal.
Is this recipe good for parties?
Yes, it is tagged as party food and is described as a great game day treat.
What oil is used for toasting?
Vegetable oil is used for both sautéing the aromatics and toasting the final Quesaritos.
What kind of paprika is used for the rice?
Sweet paprika is used specifically to enhance the flavor of the red rice.
Are the peppercorns ground or whole in the cheese sauce?
Whole black peppercorns are used during the steeping process and later strained out.
How many Quesaritos does this recipe make?
The recipe yields 4 assembled Quesaritos.
Should the vegetables be finely or coarsely chopped?
The onion is roughly chopped, and the peppers are coarsely chopped, as they are eventually strained out of the sauce.
How do you ensure the Quesarito stays together?
Rest each rolled Quesarito seam-side down before toasting them in the skillet.