Smoky Honey Habanero Quesarito and Ranch Dip
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
3-4
Prep Time
30 minutes
Cook Time
10 minutes
Cheese crisped straight onto the pan until it forms that golden, lacy crust. Saucy Tex-Mex beef, buttery seasoned rice, and a smoky-sweet ranch that drips down the center like it knows exactly what it’s doing.
Author:Chef Tony
Ingredients
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12 oz ground beef (80/20)
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2 tsp Rio Grande – Tex-Mex
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½ tsp Black Magic (optional)
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¼ cup water
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1 cup cooked white rice (warm)
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1½ tsp Rio Grande – Tex-Mex
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1 tbsp butter or neutral oil
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2 large flour tortillas (burrito size)
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1½ cups shredded Mexican cheese blend
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Fiery Ranch Sauce
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½ cup mayonnaise
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¼ cup sour cream
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1½ tsp Smoky Honey Habanero
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1 tsp Rio Grande – Tex-Mex
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1 tbsp lime juice
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½ tsp garlic powder (optional)
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1–2 tbsp milk or buttermilk
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Salt to taste
Quesarito
Directions
Heat a skillet over medium-high heat. Add ground beef and cook until fully browned
Drain excess fat. Add Rio Grande – Tex-Mex and Black Magic
Add water to loosen and glaze the beef. Simmer until beef is saucy and evenly coated
Remove from heat and hold warm
Place warm cooked rice in a bowl. Add butter or oil and Rio Grande blend. Mix until rice is evenly seasoned. Hold warm
In a medium sized mixing bowl, add sour cream, mayo, Smoky Honey Habanero, Rio Grande, and lime juice. Mix well
Add milk gradually to thin to drizzle consistency
Season lightly with salt if needed
Chill for 10–15 minutes to allow flavors to bloom
Heat a large nonstick skillet over medium
Sprinkle ¾ cup shredded cheese directly onto the pan
Place one tortilla on top of the melting cheese
Cook until cheese is fully melted and lightly crisped
Flip tortilla so cheese side is facing down
Spoon seasoned rice onto center of tortilla
Add saucy beef on top of rice
Drizzle Fiery Ranch Sauce over beef
Fold tortilla burrito-style
Return seam-side down to pan
Toast until golden and cheese is fully melted
Remove from pan and slice in half
Repeat with remaining ingredients
Recipe Video
Recipe Note
Before adding water to the beef, let the Rio Grande (and Black Magic if using) toast in the rendered beef fat for 20–30 seconds. You’re waking up the oils, not burning them. Bigger aroma, deeper flavor, same effort.
