After much hype…… drum roll please… we are proud to introduce Tex Mex Beef Quesarittos. This recipe is a combination of the last three posts and makes what we think is the best Tex Mex recipe you will see this year! Using our Cherry Tomato Pico de Gallo, Quick Easy Avocado Rice, and Shredded All Purpose Mexican Beef, we have created this unique recipe.
A combination of a quesadilla and a burrito…a.k.a. Quesaritto! I love making up words!
Make a quesadilla with a Mexican cheese blend, then roll the filling burrito style, and finish in a skillet to give it a crunchy outside……its damn near perfection.
Can you tell how excited we are about this? It was three recipes in the making and worth every minute.
How did we do it? Good question! Quesadillas are pretty straight forward. Two flour tortillas, cheese, and a skillet. I use nonstick cooking spray to spray the outside of the tortillas and then add about 1/4 a cup of cheese to create the quesadilla. The trick is to cook just until the cheese melts. This way, it’s still pliable.
Then load in the filling, rice, shredded beef, pico de gall, and more cheese. Roll it up burrito-style and place in a skillet to add a crunch to the outside. All the recipes are linked above.
Depending on how many Tex Mex Beef Quesarittos you make, you will have leftovers of all the recipes to use as you like. We like the shredded beef as tacos and, the rice is a great side dish or light lunch.
Top with sour cream, more pico de gallo, green onions, and cilantro. I kid you not; this is a Tex Mex lovers delight.
To those waiting for the Gluten-Free Raspberry Crisp Bars recipe, it will be posted later this week. Whether you need gluten-free or not, it’s a fantastic easy to make recipe.
8 burrito size flour tortillas
Nonstick cooking spray ( we use avocado)
1 1/2 cups shredded Mexican blend cheese, divided
1 cup Quick Easy Avocado Rice (from recipe)
1 1/3 cup Shredded All Purpose Mexican Beef (from recipe)
4 tablespoons Cherry Tomato Pico de Gallo (from recipe)
Sour cream, pico de gallo, green onions, and cilantro for garnish.
Heat a large skillet or flat griddle over medium heat. Spray one side of all tortillas with nonstick cooking spray. Working on at a time, make a quesadilla with two of the tortillas. Place one tortilla sprayed side down on to skillet or griddle. Sprinkle 1/4 cup of cheese on tortilla evenly and top with another tortilla sprayed side out. Let the cheese melt and flipping the tortilla once. Cook just until the cheese melt (about 1 minute or so). Do not overcook. You want them to be pliable.
Place quesadilla on a cutting board. Place 1/4 cup rice, 2 tablespoons cheese, 1/3 cup meat, 1 tablespoon pico de gallo on the bottom half of the quesadilla. Fold the bottom half of the quesadilla up and over the filling, pulling the filling back toward the bottom third of the tortilla.
Fold the side in towards the middle and then roll into a tight cylinder.
Once you have rolled all the Quesarittos in the same skillet you used for the quesadilla (heated over medium-high heat), place the Quesarittos onto the heated skillet allow to brown until golden and crispy.
To serve, garnish with sour cream, green onions, pico de gallo, and cilantro.
This recipe is easily adjustable to the amount of Quesarittos you would like to make.
Cook time does not include the preparation of the recipes to create this dish.
Keywords: shredded beef, rice, avocado, pico de gallo, Mexican, quesadilla, burrito, Tex Mex