Cheesy Spicy Quesarito Stack (Print Version)

# Ingredients:

→ Taco Meat

01 - 500 g lean ground beef
02 - 30 g taco seasoning
03 - 60 ml water

→ Spanish Rice

04 - 200 g long-grain white rice
05 - 250 ml low sodium chicken broth
06 - 120 g chunky salsa
07 - 1 small onion, finely chopped
08 - 15 ml olive oil
09 - 2 g ground cumin
10 - 2 g garlic salt

→ Chipotle Cream Sauce

11 - 120 g sour cream
12 - 20 g chipotle in adobo, finely chopped, plus 15 ml adobo sauce from can
13 - 1 g chili powder
14 - 2 g granulated sugar
15 - 1 g salt
16 - 1 g ground cumin
17 - 1 g smoked paprika
18 - 1 g garlic powder
19 - 1 g onion powder

→ Assembly

20 - 8 large flour tortillas (25 cm diameter)
21 - 240 ml nacho cheese sauce, warmed
22 - 200 g Mexican cheese blend, shredded
23 - Olive oil for brushing pan and toasting
24 - 80 g sour cream, for serving

# Instructions:

01 - Brown the ground beef in a wide skillet over medium-high heat, stirring regularly to break up the meat. Cook until no longer pink. Drain excess fat. Sprinkle in taco seasoning and add water. Stir to combine, then simmer uncovered for five minutes until well blended and liquid has reduced. Set aside.
02 - In a separate large skillet, heat olive oil over medium. Add chopped onion and cook for about five minutes until soft. Stir in rice and toast for two to three minutes until lightly golden. Add chicken broth, chunky salsa, garlic salt, and cumin and mix well. Bring to a gentle boil, then immediately reduce heat to low, cover tightly, and simmer for twenty minutes. Do not lift the lid. Remove from heat, let stand for five minutes, then fluff rice with a fork.
03 - In a small bowl, whisk together sour cream, chopped chipotle and adobo sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth and creamy. Taste and adjust chipotle level for preferred heat. Set aside.
04 - Wrap flour tortillas in a damp paper towel and microwave for thirty seconds until soft and pliable. Warm nacho cheese sauce gently until pourable.
05 - Lay half the tortillas on a clean surface. Spread each with a generous layer of nacho cheese sauce, leaving a one centimetre border. Sprinkle with shredded cheese. Top with a second tortilla, pressing lightly to adhere. Spoon taco meat along the centre of each double tortilla, add a scoop of Spanish rice, drizzle with chipotle sauce, and add a spoonful of sour cream.
06 - Fold the sides inward tightly and roll the tortillas up into burrito shapes, enclosing the filling securely.
07 - Heat a large skillet over medium-high. Lightly brush with olive oil. Place the burritos seam side down in the hot pan. Cook for two to three minutes per side, turning to achieve a golden, crisp surface all over.
08 - Slice each quesadrito in half and serve at once with additional chipotle sauce, salsa, or sliced jalapeños as desired.

# Notes:

01 - For best results, always heat tortillas before assembling and do not rush the toasting step for optimal texture.
02 - Leftover Quesaritos can be wrapped tightly in foil and stored in the refrigerator for up to three days or frozen for longer storage.
03 - Vegetarian option: Substitute black beans for ground beef and sprinkle with smoked paprika for depth.
04 - Double the chipotle sauce for a bolder smoky flavour, especially if serving a crowd.

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