Quesoritto

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White rice

  Long-grain, regular, raw, enriched

  200g

• Lime juice

  Raw

  1 tbsp or 15g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

• Cheddar

  Hickory Farms

  150g

• Nachos

  Fast foods, with cheese and jalapeno peppers

  100g

• Sour cream

  Reduced fat, cultured

  50g

Directions

1. Cook beef: Heat a medium skillet over medium-high heat then add beef, chili powder, cumin and paprika. Season with salt and pepper and cook until beef is no longer pink, about 6 minutes. Drain fat. Make cilantro-lime rice: In a medium bowl, toss together white rice, lime juice and cilantro using a fork. Set aside. Make quesadillas: Heat a large nonstick pan over medium-high heat. When the pan is hot, add a tortilla and sprinkle cheddar cheese all over. Top with a second flour tortilla and cook until the cheese has melted, about 2 minutes per side. Repeat with remaining tortillas and cheddar to make 4 quesadillas. Build quesaritos: Working on a cutting board or plate, top the center of one quesadilla with some rice, meat, nacho cheese sauce and sour cream. Roll up into a burrito. Repeat with remaining ingredients. Reheat the nonstick pan over medium-high heat. When the pan is hot, add two quesaritos and cook until the outside quesadilla is golden and slightly crispy, 3 to 5 minutes per side. Serve immediately.