Quesaritos Food

COPYCAT TACO BELL QUESARITO

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.

QUESARITOS

Steps:

• Chop the onion, peppers, and broccoli into small pieces.
• Fry the onion and vegetables in a large frying pan, adding salt, pepper, and oregano.
• Add in the ground beef, and fry until the beef is well-cooked.
• Chop the tomatoes, and add, along with the spaghetti sauce.
• Continue to simmer 20-30 minutes, until the liquid has mostly boiled off. It should not be at all runny, or else the end product will be very messy.
• Now brush one side of a tortilla with olive oil, and fry for a couple minutes, oil side down; remove.
• Then take another tortilla, brush it with olive oil, and place on frying pan. Sprinkle half the cheese and sour cream evenly (not too close to the sides), and then spread half the sauce and rice, again not too close to the edge, about 1/4-1/2" thick.
• Place the already baked tortilla on top, and fry for a few minutes.
• Remove, cut into quarters, and do the same for the other two tortillas.