Keto Quesarito
An exciting twist on the traditional burrito, perfect for low-carb diets, featuring ground beef, spicy ranchero sauce, and cheesy low-carb tortillas.
Ingredients
For the Spicy Ranchero Sauce
- 1/2 cup sour cream
- 1/2 packet dry ranch dressing mix
- 2 tablespoons mayonnaise
- 1 ½ teaspoons hot sauce
For the Beef and Filling
- 1 ½ lb lean ground beef
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano leaves
- 5.75 oz queso
- 16 pieces low-carb tortillas
- 16 oz medium cheddar cheese, grated
- 8 oz package lupini rice
Instructions
Preparation
- Combine sour cream, ranch dressing mix, mayonnaise, and hot sauce in a small bowl to make the spicy ranchero sauce. Set aside.
- Prepare the lupini rice according to package instructions, cooking for about 10 minutes. Drain, rinse, and set aside.
Cooking
- In a large skillet, cook the ground beef over medium-high heat until nearly browned.
- Add chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, cayenne pepper, and oregano. Mix well and continue cooking until browned.
- Reduce heat to low and stir in the queso. Let it simmer while you cook the tortillas.
- In a large non-stick skillet, place one tortilla and cover it with ½ cup of shredded cheese. Top with another tortilla and flip it. Cover the skillet for about 20-30 seconds to expedite melting, then remove.
- Repeat until you have a total of 8 quesadillas.
Assembly
- Spread a heaping tablespoon of spicy ranchero sauce onto a quesadilla. Top with ¼ cup of the rice mixture and ¼ cup of the beef mixture, then roll it up like a burrito, folding in the edges first.
- Repeat with the remaining quesadillas.
Notes
For serving, add a fresh side salad or salsa for crunch. Pair with avocado slices or guacamole. If you have leftovers, store in an airtight container in the fridge for 3-4 days. Reheat in an oven or skillet to maintain crispiness.