Prime Rib Quesaritos

🧂 Ingredients

• 2 tablespoon vegetable oil
• ½ large yellow onion

  (finely chopped)
• 3 cups long grain white rice

  (cooked)
• 2 teaspoon chipotle chile powder
• 1½ teaspoon taco seasoning mix

  (see recipe, use your favorite brand, or try the Taco Bell taco seasoning)
• 1 cup chicken broth
• 14.5 oz fire roasted tomatoes

  (do not drain)
• ½ large jalapeno pepper

  (optional, or use 1 4-ounce can of diced chile peppers)
• ½ cup sour cream
• 2 teaspoon chipotle adobo sauce

  (from a can or jar of adobo peppers)
• 1 teaspoon chili powder
• ½ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• 1 cup milk

  (or half-&-half)
• 4-5 ounces American cheese

  (approximately 7 slices)
• 1 pinch salt

  (to taste)
• 1 teaspoon pickled jalapeno juice

  (optional)
• 2-6 pickled jalapenos

  (optional, diced)
• 8 burrito flour tortillas

  (or larger)
• 2 cups Mexican cheese blend

  (shredded)
• 1 lb leftover prime rib roast

  (sliced)
• 1 tablespoon olive oil

  (extra virgin)

Instructions

• 1 Bring a large skillet and 2 tablespoon vegetable oil to medium-high, add ½ large
  yellow onion, and saute the onion for 2 minutes.
• 2 Add 3 cups long grain white rice and stir to combine with the onion; keep
  stirring for about 2-3 minutes while frying the rice.
• 3 Add seasoning: 2 teaspoon chipotle chile powder and 1½ teaspoon taco seasoning
  mix; [https://bakeitwithlove.com/taco-seasoning-mix-recipe/] stir it into the
  fried rice and onion, then add 1 cup chicken broth, 14.5 oz fire roasted
  tomatoes, and ½ large jalapeno pepper. Stir a bit to combine, then bring to a
  low boil.
• 4 Reduce heat after a low boil is reached, cover, and allow to simmer for 10-12
  minutes or until most of the liquid is absorbed.
• 5 Add all of the ingredients into a small mixing bowl: ½ cup sour cream, 2
  teaspoon chipotle adobo sauce , 1 teaspoon chili powder, ½ teaspoon sugar, ½
  teaspoon salt, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder,
  and ¼ teaspoon onion powder.
• 6 Whisk until everything is well combined, then set it aside.
• 7 In a medium-sized saucepan over medium heat, melt 2 tablespoon butter. Whisk in
  2 tablespoon all-purpose flour until a paste forms, then gradually stir in 1 cup
  milk.
• 8 Stir until the sauce begins to thicken, then add 4-5 ounces American cheese, 1
  pinch salt, 1 teaspoon pickled jalapeno juice, and 2-6 pickled jalapenos.
• 9 Cook, stirring frequently, until the cheese is fully melted and combined. Set
  aside.
• 10 Wrap 8 burrito flour tortillas in damp paper towels and microwave them for about
  30 seconds.
• 11 Lay out 4 of the tortillas and spread a layer of Nacho cheese sauce onto each
  one, leaving a border of about 1 inch around the outside.
• 12 Add a sprinkle of 2 cups Mexican cheese blend over the Nacho cheese, and then
  place a second tortilla on top.
• 13 On top of the tortilla, add a scoop of rice to the center, followed by ¼ of the
  1 lb leftover prime rib roast and the chipotle sauce.
• 14 Roll each one into a burrito by folding in the sides and rolling the tortillas
  while preheating a skillet to medium-high heat with 1 tablespoon olive oil.
• 15 Place each quesarito into the hot skillet with the seam facing down. Cook for
  2-3 minutes on each side or until the tortillas are golden in color.
• 16 Remove from the heat and serve immediately.

Nutrition Info