Quesarito

Description
A combination of quesadilla and burrito is a remarkable cheesy dish made as an appetizer.

Taco Meat

 * 1 ¾ lbs. lean ground chuck of beef
 * 1 ½ tablespoons masa corn flour
 * 4 ½ teaspoons chili powder
 * ½ teaspoon onion powder
 * ½ teaspoon garlic powder
 * ½ teaspoon seasoning salt
 * ½ teaspoon paprika
 * ¼ teaspoon cumin
 * ½ teaspoon garlic salt
 * ¼ teaspoon sugar
 * 1 teaspoon instant minced onion
 * ½ teaspoon beef bouillon

Cilantro-lime Rice

 * ½ tablespoon butter
 * 1 cup long-grain white rice
 * 2 cups chicken broth
 * ¾ teaspoon salt
 * ¼ teaspoon ground black pepper
 * juice and zest of 1 lime
 * 2 tablespoons chopped cilantro
 * ¼ teaspoon cumin

Chipotle Sauce

 * ¼ cup mayonnaise or (1 cup all-purpose cream)
 * 2 teaspoons minced jalapeños (from the jar)
 * 2 teaspoons jalapeño juice from the jar or (2 tablespoons hot sauce)
 * ¾ teaspoon sugar
 * ½ teaspoon paprika
 * ½ teaspoon cumin


 * ⅛ teaspoon cayenne pepper


 * ⅛ teaspoon garlic powder
 * 1 pinch of salt

Other

 * 8 burrito-sized flour tortillas
 * 2 cups shredded cheese, mixed (such as Parmesan, Colby, Cheddar, Mozzarella, and Monterey)
 * sour cream
 * cooking spray

Directions

 * 1) In a small bowl, combine mayonnaise or (all-purpose cream), minced jalapeños, jalapeño juice, ¾ teaspoon sugar, ½ teaspoon paprika, ½ teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/8 teaspoon garlic powder and a pinch of salt. Mix until well combined and set aside.
 * 2) In a separate bowl, combine masa corn flour, chili powder, onion powder, ½ teaspoon garlic powder, seasoning salt, ½ teaspoon paprika, ¼ teaspoon cumin, garlic salt, ¼ teaspoon sugar, minced onion, and beef bouillon. Mix well and set aside.
 * 3) Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned.
 * 4) Drain off any excess grease. Add ¾-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.
 * 5) Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and ¼ teaspoon cumin.
 * 6) Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes. Remove from heat and allow the rice to sit covered for an additional 10 minutes.
 * 7) Lay out a sheet of paper towel onto a microwave safe plate. Add one tortilla on top of the paper towel.
 * 8) Add a thin layer of cheese on top of the tortillas. Place another tortilla on top of the cheese.
 * 9) Place a damp paper towel on top. Place into the microwave and cook for 30 seconds to 1 minute or until the cheese has melted.
 * 10) In the center of the prepared quesadilla add some of the ground beef, top with some of the cilantro-lime rice. Add a little bit of the chipotle sauce and sour cream.
 * 11) Roll up the burritos by folding the corners towards the center and then grabbing the bottom and rolling up. Repeat this process with the remaining tortillas and cheese.
 * 12) To cook them in the pan, spray a large skillet with cooking spray and heat the skillet to medium-high heat. Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom; turn over and cook until golden brown on the other side (about 2-3 minutes per side). Serve hot and plain.