INGREDIENTS
FOR THE BEEF
1 lb. ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
kosher salt
Freshly ground black pepper
FOR THE CILANTRO-LIME RICE
2 c. cooked white rice
1 tbsp. lime juice
2 tbsp. finely chopped cilantro
FOR QUESARITO ASSEMBLY
8 large flour tortillas
1 1/2 c. shredded Cheddar
1 c. Nacho Cheese Sauce
1/2 c. sour cream
DIRECTIONS
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.