Copycat Taco Bell Quesarito

• 1 1/3 cups Copycat Taco Bell Seasoned Beef Copycat Taco Bell Seasoned Beef, for taco meat
• Red Rice
• 1 cup long grain rice
• 2 tablespoons tomato paste
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon kosher salt
• Nacho Cheese Sauce
• 1/2 yellow onion, peeled and roughly chopped
• 1 green bell pepper, seeded and coarsely chopped
• 1 jalapeno pepper, seeded and chopped
• 3 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 2 1/2 teaspoons whole black peppercorns
• 2 cups whole milk
• 1 tablespoon tomato paste
• 1 teaspoon red wine vinegar
• 2 cups cheddar cheese, grated
• 2 cups Velveeta cheese, grated
• Creamy Chipotle Sauce
• 1/4 cup mayonnaise
• 3 dashes chipotle hot sauce
• 1/4 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon paprika
• 8 flour tortillas, 10 inch size
• 1 1/3 cups cheddar cheese, shredded
• 1/4 cup reduced-fat sour cream
• 1 tablespoon vegetable oil

1. Make Copycat Taco Bell Seasoned Beef, set aside 1/1/3 cups for Quesaritos. Reserve the rest.
2. Make Red Rice:
3. Cook rice according to package directions, adding tomato paste, paprika, and salt to water before rice.
4. Make Nacho Cheese Sauce:
5. In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
6. In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
7. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together.
8. Make Creamy Chipotle Sauce:
9. In a small bowl stir together Creamy Chipotle Sauce ingredients. Refrigerate until ready to use.
10. Divide shredded cheddar and 1/2 of Nacho Cheese Sauce between 4 tortillas, top with remaining tortillas forming quesadillas. Working one at a time, wrap each quesadilla in a layer of damp paper towels; microwave on high until cheese is almost completely melted 2 to 4 minutes. Dividing between all four, roll each quesadilla burrito - style around Copycat Taco Bell Seasoned Beef, rice, remaining nacho cheese, Chipotle Sour Cream and sour cream. Rest seam side down after rolling.
11. Heat oil in a large skillet over medium high. Place Quesaritos in skille and toast on each side, about two minutes each side. Serve immediately.

copycat taco, red rice, long grain rice, tomato paste, sweet paprika, kosher salt, cheese sauce, yellow onion, green bell pepper, pepper, garlic, ground cumin, kosher salt, whole black peppercorns, milk, tomato paste, red wine vinegar, cheddar cheese, velveeta cheese, chipotle sauce, mayonnaise, hot sauce, chili powder, garlic, onion powder, paprika, flour tortillas, cheddar cheese, sour cream, vegetable oil

Taken from www.food.com/recipe/copycat-taco-bell-quesarito-537622 (may not work)