Keema Quesarito

I looked to Taco Bell this time to inspire my Keema Quesarito. YES - it is a quesadilla with spicy keema (minced meat), cilantro rice, sour cream, and a whole lot of queso. I would essentially call this a MUCH healthier and tastier version of the Taco Bell classic. For some, this might be another meal prep classic. You can transform the ingredients into a delicious bowl or enjoy it as a quesadilla!

INGREDIENTS

Serves 3

Simple Keema (Minced Meat)

• 2 Tbsp Olive Oil

• 2 Crushed Cardamom Pods (optional)

• 2 Cloves (optional)

• 1/2 Diced Red Onion

• 4 Garlic Cloves Minced

• 1 Roma Tomato Diced

• 1/2 LB Minced Chicken, Turkey, or Lamb

• 1 Tsp Red Chili Powder

• 1 Tsp Turmeric Powder

• 2 Tsp Cumin

• 1 Tsp Coriander

• 1 Tsp Salt (or to taste)

• 1 Tsp Black Pepper

• If you don’t have access to all of these spices:

  • Use Shan Meat Masala or any meat masala mix along with the salt and pepper(optional)

Cilantro-Lime Rice

• 2 C Cooked Basmati Rice

• 1 Lime

• 1 Tsp Salt (or to taste)

• 1/2 Tsp Pepper

• 1/2 C Cilantro Finely Chopped

Assembly

• 6 Tortillas of Choice

• 1 C Shredded Mexican Blend

• Hot Sauce

• 9 Tbsp Queso of Choice (click here for my plant-based queso) or 3/4 C Shredded Cheese

• 6 Tbsp Sour Cream or Greek Yogurt

• 1 C Cilantro Lime Rice

• 1 C Keema

• Leftover Rice & Keema to garnish

• Avocado

• Taco Bell or hot sauce

• Cilantro

OTHER Notes

• Super large flour tortillas work for this the best. I have used the low-carb slightly smaller versions as well if you’re trying to use a healthier alternative, but they definitely fall apart a little bit more than the regular large flour tortillas.

• If you have your own favorite keema recipe, use it!

• If you are vegetarian, you can always replace the meat with black or pinto beans.

Recipe for Keema

1. Heat the oil on a non-stick pan on medium heat. Add the cardamon and cloves if you’re using them. Let them sizzle in the oil until fragrant - about 2 mins or less.

2. Add the red onion and garlic. Cook through for 4-5 minutes until the onion are translucent.

3. Add the tomatoes, red chili, turmeric, cumin, coriander, salt, and black pepper (or Shan Masala alternatively) to the onion mix. Sautee together for about 4 minutes.

4. Add in the meat. Use a spatula or spoon to break apart the meat as it cooks so it has a crumbled texture adding a little bit of water if it starts getting dry. Cook this through for about 7-8 minutes until the meat is brown. Add salt if necessary!

Recipe for Cilantro Rice

1. Warm up the rice if was previously cooked or use your freshly made rice.

2. Simply combine all of the ingredients in a bowl. Place to the side while you assemble the Keema Quesarito.

Recipe for Assembling the Quesarito

1. Heat up a non-stick pan to medium heat. Place the tortilla on the pan, and sprinkle 1/3 cup of the shredded cheese. Add a few sprinkles of hot sauce.

2. Once the cheese starts to melt, add the other tortilla on top and flip so the other side gets heated. The tortilla should not be browned or crispy on either side, the cheese should just be melted. This is so the quesadilla is easy to fold into a burrito. Place the quesadilla on the side, and repeat two more times for the other quesadillas.

3. Place your quesadillas on a flat surface. Add in 3 tablespoons of queso, 2 tablespoons sour cream, 1/3 cup rice, and 1/3 cup meat to each quesadilla in the center in a rectangular shape. Top with extra cilantro and hot sauce if you’d like! Fold the burrito (click the link for more guidance). This might be slightly tough to fold because it is thicker than a normal burrito, but take your time and make sure you keep packing in the fillings.

4. After the burritos are folded, place them fold side down on a non-stick pan on medium heat. Let it sit for 2-3 minutes until the burrito is sealed then flip it to the other side for an additional 2-3 minutes till it browns. That’s it! Serve with extra cilantro rice, keema, avocado, and hot sauce (or Taco Bell sauce)!