Quesaritos Recipes

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.

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.

Steps:

• Make the avocado dressing: in a blender, combine the avocado, lime juice, olive oil, garlic, pepper, salt, and water, and blend until smooth.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, 3 minutes.
• Add the garlic, tofu, paprika, cumin, and chili powder, and stir to combine. Add the soy sauce, stir, and cook for 3 minutes more, until tofu mixture is evenly heated.
• Transfer the tofu to a medium bowl and set aside.
• Add more oil to the pan if needed, then add the sweet potatoes, ½ teaspoon salt, and ½ teaspoon pepper. Stir, cover, and cook for about 5 minutes, until sweet potatoes are tender.
• Remove the sweet potato from the pan and set aside.
• Add the chickpeas, garlic powder, chili powder, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Stir and cook for about 5 minutes, until the chickpeas are crispy.
• Remove chickpeas and set aside.
• Reduce the heat to medium-low, add a tortilla to the pan and sprinkle with ½ cup cheese, then cover with another tortilla. Cook until the cheese melts, about 3 minutes, flipping once halfway through. Repeat with the remaining tortillas and cheese.
• Transfer the tortillas to plates and fill with with spinach, tofu, tomatoes, black beans, corn, sweet potatoes, and chickpeas. Drizzle with avocado dressing.
• Fold in the left and right sides of the tortillas and roll up from the bottom, tucking the bottom edges under the filling.
• Enjoy!