• 8 large flour tortillas
  • 1½ cups cheddar (shredded)
  • 1 cup nacho cheese sauce
  • ½ cup sour cream
  • Beef
    • 1 pound ground beef
    • 1 teaspoon chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • Kosher salt
    • Freshly ground black pepper
  • Cilantro-lime rice
    • 2 cup cooked white rice
    • 1 tablespoon lime juice
    • 2 tablespoons cilantro (finely chopped)


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.

In a medium bowl, toss together white rice, lime juice and cilantro using a fork. Set aside.

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.

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, 3-5 minutes per side. Serve immediately.

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