COPYCAT TACO BELL QUESARITO
A toasted quesadilla as the outside of a burrito. Say cheese! This recipe is the best! All of my friends love it.
Provided by EmKenBken
Categories Mexican
Time 2h15m
Yield 4 Quesaritos, 4 serving(s)
Number Of Ingredients 27
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.
QUESITOS (PUERTO RICAN CHEESE-STUFFED PUFF PASTRY)
These exquisite pastries are a guilty pleasure in Puerto Rico, where bakeries boast about having 'the best'. The only hard part of these quesitos would be preparing the French puff pastry, but if you get it frozen then it is a very simple process.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
- Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
- Cut each puff pastry sheet evenly into 3 to 4 squares, no bigger than 5 to 6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
- Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
- Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 55.4 g, Cholesterol 30.8 mg, Fat 33.1 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 12.1 g, Sodium 237.1 mg, Sugar 26.2 g
QUESARITOS
Quesadillas with a meaty sauce added in. For the cheese I use cheddar, but monterrey jack works well too. Kidney beans could be added too, but I haven't tried that yet.
Provided by FusionCat
Categories One Dish Meal
Time 1h5m
Yield 2 quesaritos, 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 354.5, Fat 20.8, SaturatedFat 9.7, Cholesterol 46.2, Sodium 596, Carbohydrate 30, Fiber 1.6, Sugar 3.4, Protein 11.8
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- Whisk together all of the steak marinade ingredients except the onions and Serrano peppers, and pour into a glass baking dish. Add the sliced onions and Serrano peppers. Add the streak, turning over to coat in the sauce. The onions and peppers should start to stick to the meat. Cover and refrigerate for 4 hours. Bring the steak out to rest at room temperature 1/2 an hour before ready to cook.
- Preheat a cast-iron grill pan over medium-high heat for about 5 minutes. If you prepared your queso and rice earlier, now is a good time to start the reheating to process. I recommend reheating the queso slowly over medium-low heat in a saucepan.
- Pat the steak dry lightly and drizzle a bit of oil over the grill pan’s surface. Add the steak to the grill pan – do not crowd! – and let sear undisturbed for 2 minutes. Preheat your broiler while it cooks. If there’s too much steak to cook at once in the grill pan, place a wire rack over a large baking sheet.
- Flip the steak and allow it to sear on the other side for another minute. Transfer the grill pan (or the baking sheet) to the oven. Broil the steak for 4-5 minutes, then flip and broil for another 5-7 minutes or so, then remove to rest.
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