Description
This Homemade Quesarito is a delicious fusion of a quesadilla and a burrito, featuring melted cheddar cheese between two tortillas, filled with seasoned ground beef, rice, nacho cheese sauce, sour cream, and a blend of cheeses. Toasted to crispy perfection on a skillet, this handheld meal is perfect for a quick and satisfying lunch or dinner.
Ingredients
Scale
For the Quesarito:
- 2 large flour tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked white or Mexican rice
- 1/2 cup seasoned ground beef (or beef of choice)
- 1/4 cup nacho cheese sauce
- 2 tbsp sour cream
- 1/4 cup shredded mozzarella or Mexican blend cheese
- 1 tbsp butter or oil (for toasting)
- Optional: hot sauce, chopped jalapeños, or guacamole
Instructions
- Prepare the base: Lay one flour tortilla flat on a clean surface and evenly sprinkle the shredded cheddar cheese across the entire surface to ensure a cheesy base.
- Make the cheese quesadilla: Place the second tortilla on top of the first, gently pressing down to slightly seal the edges. Heat a large skillet over medium heat and add butter or oil. Place the quesadilla in the skillet and toast until the cheese melts and the tortillas turn golden brown on both sides. Remove the quesadilla from the skillet and set aside.
- Add the fillings: Place the toasted quesadilla flat on a surface. In the center, make a horizontal line with the cooked rice. Layer the seasoned ground beef on top of the rice, followed by the nacho cheese sauce, sour cream, and the shredded mozzarella or Mexican blend cheese. Add optional extras like hot sauce, chopped jalapeños, or guacamole if desired.
- Roll the quesarito: Fold the sides of the quesadilla inwards over the filling, then tightly roll it from one end to the other like a burrito, ensuring the fillings stay inside securely.
- Toast the rolled quesarito: Return the rolled quesarito to the skillet seam-side down. Toast for 1–2 minutes to seal the seam and create a crispy exterior. Flip and toast the other side if you prefer extra crispiness.
- Serve: Remove from heat, slice the quesarito in half, and serve hot with extra sour cream, dipping sauces, or your favorite toppings.
Notes
- Use cooked rice that is cooled or at room temperature to prevent the quesarito from becoming soggy.
- Adjust the heat setting to medium-low if cheese melts too quickly or tortillas brown too fast.
- For a vegetarian version, substitute seasoned ground beef with beans or sautéed vegetables.
- Adding fresh toppings like guacamole or pico de gallo after cooking enhances flavor and texture.
- Use butter for a richer flavor or oil for a lighter option when toasting.
