Taco Bell Quesarito (Print Version)

# Ingredients:

→ Taco Meat

01 - 1 lb ground beef
02 - 1/4 cup water
03 - 1 tablespoon taco seasoning

→ Spanish Rice

04 - 2 tablespoons olive oil
05 - 1/4 cup onion, chopped
06 - 1 1/2 cups uncooked white rice
07 - 2 cups chicken broth
08 - 1 cup chunky salsa
09 - 1 teaspoon garlic salt
10 - 1 teaspoon ground cumin

→ Chipotle Sauce

11 - 1/2 cup sour cream
12 - 2 teaspoons chipotle sauce from adobo peppers
13 - 1 teaspoon chili powder
14 - 1/2 teaspoon sugar
15 - 1/2 teaspoon salt
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon paprika
18 - 1/4 teaspoon garlic powder
19 - 1/4 teaspoon onion powder

→ Assembly

20 - 8 burrito-size flour tortillas
21 - 1 cup nacho cheese sauce
22 - 2 cups shredded Mexican cheese blend
23 - 1/2 cup sour cream
24 - 1 tablespoon olive oil for cooking

# Instructions:

01 - In a large skillet over medium-high heat, cook and crumble ground beef until no longer pink. Stir in taco seasoning and water. Cook uncovered for 3-5 minutes until flavors combine and liquid reduces. Set aside.
02 - In a large skillet, heat olive oil over medium heat. Sauté chopped onion until tender, about 5 minutes. Add rice and stir frequently until it begins to brown.
03 - Stir in chicken broth, salsa, garlic salt, and cumin. Reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed and rice is tender. Set aside.
04 - In a small bowl, whisk together sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth. Set aside.
05 - Wrap tortillas in damp paper towels and microwave for 30 seconds until warmed and pliable. Also warm the nacho cheese sauce in microwave until smooth.
06 - Spread nacho cheese sauce on 4 tortillas, leaving a 1-inch border around the edges. Sprinkle shredded Mexican cheese over the nacho cheese. Top with remaining 4 tortillas and press gently to seal.
07 - On top of each double-tortilla quesadilla, spread taco meat and Spanish rice. Drizzle with chipotle sauce and sour cream.
08 - Fold in the sides of the tortillas, then roll tightly from bottom to top like a burrito, keeping all filling contained inside.
09 - Heat olive oil in a large skillet over medium-high heat. Cook each quesarito seam-side down first, for 2-3 minutes per side until golden brown and crispy all around.
10 - Remove from heat and let cool for 1-2 minutes before cutting. Serve immediately while the cheese is still melted and the outside is crispy.

# Notes:

01 - Make sure to seal the cheese layer well before adding other fillings
02 - Keep tortillas warm and pliable for easier rolling
03 - Cook seam-side down first to help seal the quesarito
04 - All components can be made ahead and assembled when ready to serve

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