We are not at all above Taco Bell in this house.
- 1/4 C orange juice, fresh-squeezed
- 1/4 C lime juice, fresh-squeezed
- 2 scallions, chopped
- 3 tbsp soy sauce
- 2 1/2 tbsp olive oil
- 1 tbsp white vinegar
- 1/4 C cilantro, minced
- 1 tsp granulated garlic
- 1/2 tsp cracked black pepper
- 1 lb lean steak
- 8 flour tortillas
- 2 C medium cheddar, grated
- 1 C extra sharp white cheddar, grated
- 1 C pepper jack cheese, grated
- 2 C Chile Queso
- 3 C cooked white rice
- 1/3 C sour cream
- 2 tbsp cilantro, minced
- 1/4 tsp kosher salt, to taste
- vegetable oil, as needed
- Whisk together all of the steak marinade ingredients except the onions and Serrano peppers, and pour into a glass baking dish. Add the sliced onions and Serrano peppers. Add the streak, turning over to coat in the sauce. The onions and peppers should start to stick to the meat. Cover and refrigerate for 4 hours. Bring the steak out to rest at room temperature 1/2 an hour before ready to cook.
- Preheat a cast-iron grill pan over medium-high heat for about 5 minutes. If you prepared your queso and rice earlier, now is a good time to start the reheating to process. I recommend reheating the queso slowly over medium-low heat in a saucepan.
- Pat the steak dry lightly and drizzle a bit of oil over the grill pan’s surface. Add the steak to the grill pan – do not crowd! – and let sear undisturbed for 2 minutes. Preheat your broiler while it cooks. If there’s too much steak to cook at once in the grill pan, place a wire rack over a large baking sheet.
- Flip the steak and allow it to sear on the other side for another minute. Transfer the grill pan (or the baking sheet) to the oven. Broil the steak for 4-5 minutes, then flip and broil for another 5-7 minutes or so, then remove to rest.
- Place a large skillet over medium-high heat and drizzle in just enough oil to coat the bottom. Add 1/2 tsp of butter, then one tortilla, pressing it down to make sure the surface gets coated with oil and butter.
- Sprinkle on a coating of cheese from edge to edge. Don’t use as much as you would for a regular quesadilla, as we’ll be folding this one, but it should still be a decent amount.
- Place a second tortilla on top of the cheese and press it down. Baste it with vegetable oil. Check and make sure the cooking side of the tortilla is browned. If it is, flip and cook until the other side matches. Remove to a plate to rest while you prepare the remaining quesadillas.
- To assemble the quesaritos, lay one quesadilla on a large work surface. Spoon a row of rice, then a row of steak beside it. You’ll be using about 1/3 of a cup of each, or less. Spoon the desired amount of queso over the top of everything. Add the desired toppings, then lift the side of the quesadilla closest to you and roll into a burrito shape, tucking in the ends as you go. Refer to the post above the recipe for helpful tips.
- Dassit. Enjoy!
Read the post above the recipe for tips and suggestions!