My prime rib quesaritos are a delicious twist on a well-loved fast-food dish you can easily make at home using leftover prime rib. This hearty grilled stuffed burrito will satisfy any craving with layers of Nacho cheese sauce, chipotle sauce, Mexican rice, and tender prime rib wrapped in toasted flour tortillas.
For more delicious prime rib leftovers, try my prime rib grilled cheese sandwich, country fried prime rib, or prime rib mac and cheese!
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Prime rib may be one of my favorite protein options, no matter the occasion.
Whether I'm enjoying a tender Christmas prime rib roast, prime rib that I whipped up in my air fryer, or a simple oven-roasted prime rib, I am never disappointed.
One of the best things about prime rib is that there are always leftovers. Today, I'm making a fast-food classic but upgrading it with the addition of some leftover prime rib.
You can even prepare them in advance and store them in the freezer so you'll always have them ready to go.
🥘 Ingredients
Mexican Rice
- Vegetable Oil - Some neutral-flavored oil for sauteing your onion.
- Yellow Onion - Finely diced onion adds flavor to your rice.
- Cooked Rice - Cooked long-grain white rice is the star ingredient. Prepare it according to the boxed directions.
- Chipotle Chile Powder - This specific seasoning lends the perfect amount of heat. You can try a chipotle chile powder substitute if you can't find any.
- Taco Seasoning - Another seasoning blend that is packed with flavor. I recommend trying my homemade mix, but storebought will also work.
- Chicken Broth - Letting the rice boil in chicken broth makes it extra flavorful.
- Fire-Roasted Tomatoes - A can of undrained fire-roasted tomatoes makes this rice mixture pop.
- Jalapeno (optional) - Adding some jalapeno is a simple way to add an extra kick to your rice.
Chipotle Sauce
- Sour Cream - This will act as the base for your chipotle sauce. You could also use plain Greek yogurt.
- Chipotle Adobe Sauce - You can get this zesty sauce from a can or jar of adobo peppers.
- Seasonings - A combination of chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder is all that is needed.
Nacho Cheese Sauce
- Butter - A small amount of butter for preparing your roux.
- Flour - Flour is used to help thicken the cheese sauce.
- Milk - Milk will act as the base of your sauce. If you like, swap it out for half and half for an even more decadent sauce.
- American Cheese - American cheese slices will give this sauce a distinctive cheesy flavor.
- Salt - A pinch of salt, if needed.
- Jalapeno (optional) - If you want your sauce to be zesty, add some diced jalapeno or even a small amount of pickled jalapeno juice.
Prime Rib Quesaritos
- Tortillas - You'll want to use flour tortillas that are at least burrito-sized or larger. Each quesarito will use two tortillas.
- Cheese - Add a handful of shredded Mexican cheese blend or your preferred variety of shredded cheese.
- Prime Rib - Leftover prime rib is the star of the show! You'll want it to be sliced.
- Olive Oil - Some extra virgin olive oil for pan-frying the quesaritos once assembled.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Top Tip
My quesaritos are not only the best-tasting version you'll ever make but also IDEAL for making in advance and freezing. Wrap in foil and reheat in the oven or air fryer for a satisfying grab-and-go meal. Yum!
🔪 How To Make Quesaritos With Leftover Prime Rib
This may look like many steps, but you can easily buy many of these components if you don't want to make it all from scratch.
Grab a skillet, measuring utensils, spatula, mixing bowls, and a saucepan to get started.
This recipe is for four quesaritos, but feel free to double it if you have extra prime rib on hand!
Make The Mexican Rice
Step 1: Saute. Bring a large skillet and 2 tablespoons of vegetable oil to medium-high, add ½ of a large yellow onion (75 grams), and saute the onion for 2 minutes.
Step 2: Add the rice. Add 3 cups (555 grams) of long-grain white rice and stir to combine with the onion, stirring for 2-3 minutes while frying the rice.
Step 3: Season. Add seasoning: 2 teaspoons of chipotle chile powder and 1½ teaspoons of taco seasoning mix; stir it into the fried rice and onion, then add 1 cup (237 milliliters) chicken broth, 14.5 ounces (411 grams) of fire-roasted tomatoes, and ½ large jalapeno pepper (7 grams). Stir a bit to combine, then bring to a low boil.
Step 4: Simmer. Reduce heat after a low boil is reached, cover, and allow to simmer for 10-12 minutes or until most of the liquid is absorbed.
Mix The Chipotle Sauce
Step 5: Add. Add all of the ingredients into a small mixing bowl: ½ cup (115 grams) of sour cream, 2 teaspoons of chipotle adobo sauce, 1 teaspoon of chili powder, ½ teaspoon each of sugar, salt, cumin, and paprika, and ¼ teaspoon of garlic powder and onion powder.
Step 6: Mix. Whisk until everything is well combined, then set it aside.
Prepare The Nacho Cheese Sauce
Step 7: Make the roux. In a medium-sized saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour until a paste forms, then gradually stir in 1 cup (237 milliliters) of milk.
Step 8: Add the cheese. Stir until the sauce thickens, then add 4-5 ounces of American cheese, 1 pinch of salt, 1 teaspoon of pickled jalapeno juice, and 2-6 pickled jalapenos.
Step 9: Cook. Cook, stirring frequently, until the cheese is fully melted and combined. Set aside.
Make The Quesaritos
Step 10: Warm the tortillas. Wrap 8 burrito flour tortillas in damp paper towels and microwave them for 30 seconds.
Step 11: Spread the cheese sauce. Lay out 4 of the tortillas and spread a layer of Nacho cheese sauce onto each one, leaving a border of about 1 inch around the outside.
Step 12: Layer. Add a sprinkle of 2 cups (224 grams) of Mexican cheese blend over the Nacho cheese, and then place a second tortilla on top.
Step 13: Assemble. On top of the tortilla, add a scoop of rice to the center, followed by ¼ of the 1 pound (454 grams) of leftover prime rib roast and the chipotle sauce.
Step 14: Roll. Roll each one into a burrito by folding in the sides and rolling the tortillas while preheating a skillet to medium-high heat with 1 tablespoon of olive oil.
Step 15: Cook. Place each quesarito into the hot skillet with the seam facing down. Cook for 2-3 minutes on each side or until the tortillas are golden in color.
Step 16: Serve. Remove from the heat and serve immediately.
💭 Tips & Notes
- Use the correct tortillas. Burrito-sized tortillas are perfect for holding all of the filling. Of course, you can always make them larger if you like!
- Incorporate leftovers. This recipe is perfect for using any leftover Mexican rice you may have.
- Switch up the meat. If you don't have any cooked prime rib, you could always make your quesaritos using ground beef taco meat, steak, or roast beef.
>>>>See all of my recipes here<<<<
🥡 Storing & Reheating
While these taste best when eaten immediately after being prepared, you can wrap any leftovers in foil and store them in the fridge for 3-4 days.
Make ahead & freeze: Prepare your quesaritos ahead of time by fully assembling and rolling them. Then, wrap them tightly in both plastic wrap and aluminum foil. They can be stored in the fridge for 3-4 days or frozen for up to 3 months.
Reheat your quesaritos on the stovetop over medium heat or in the air fryer.
🍖 What Else Can I Make With Leftover Prime Rib
- Beef and Broccoli - This classic Chinese takeout dish uses leftover prime rib.
- Prime Rib Stroganoff - Upgrade your standard beef stroganoff using tender and delicious prime rib.
- Breakfast Hash - This hearty and satisfying breakfast is packed with beef, potatoes, onions, and eggs.
- Prime Rib Beef Barley Soup - Mushrooms, barley, prime rib, carrots, and celery make up this tasty soup.
- Prime Rib Orange Beef - Move over orange chicken; this tasty beef variety may be your new favorite.
- Prime Rib Ragu - Tender noodles, rich sauce, and savory prime rib make this pasta dish a family favorite.
See all of my recipes for using up leftover prime rib here! Want more Tex-Mex recipes? Try my prime rib quesadillas and prime rib burritos!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Prime Rib Quesaritos
Ingredients
Mexican Rice
- 2 tablespoon vegetable oil
- ½ large yellow onion (finely chopped)
- 3 cups long grain white rice (cooked)
- 2 teaspoon chipotle chile powder
- 1½ teaspoon taco seasoning mix (see recipe, use your favorite brand, or try the Taco Bell taco seasoning)
- 1 cup chicken broth
- 14.5 oz fire roasted tomatoes (do not drain)
- ½ large jalapeno pepper (optional, or use 1 4-ounce can of diced chile peppers)
Chipotle Sauce
- ½ cup sour cream
- 2 teaspoon chipotle adobo sauce (from a can or jar of adobo peppers)
- 1 teaspoon chili powder
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Nacho Cheese Sauce
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 cup milk (or half-&-half)
- 4-5 ounces American cheese (approximately 7 slices)
- 1 pinch salt (to taste)
- 1 teaspoon pickled jalapeno juice (optional)
- 2-6 pickled jalapenos (optional, diced)
Quesaritos
- 8 burrito flour tortillas (or larger)
- 2 cups Mexican cheese blend (shredded)
- 1 lb leftover prime rib roast (sliced)
- 1 tablespoon olive oil (extra virgin)
Instructions
Make The Mexican Rice
- Bring a large skillet and 2 tablespoon vegetable oil to medium-high, add ½ large yellow onion, and saute the onion for 2 minutes.
- Add 3 cups long grain white rice and stir to combine with the onion; keep stirring for about 2-3 minutes while frying the rice.
- Add seasoning: 2 teaspoon chipotle chile powder and 1½ teaspoon taco seasoning mix; stir it into the fried rice and onion, then add 1 cup chicken broth, 14.5 oz fire roasted tomatoes, and ½ large jalapeno pepper. Stir a bit to combine, then bring to a low boil.
- Reduce heat after a low boil is reached, cover, and allow to simmer for 10-12 minutes or until most of the liquid is absorbed.
Mix the Chipotle Sauce
- Add all of the ingredients into a small mixing bowl: ½ cup sour cream, 2 teaspoon chipotle adobo sauce , 1 teaspoon chili powder, ½ teaspoon sugar, ½ teaspoon salt, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder.
- Whisk until everything is well combined, then set it aside.
Prepare the Nacho Cheese Sauce
- In a medium-sized saucepan over medium heat, melt 2 tablespoon butter. Whisk in 2 tablespoon all-purpose flour until a paste forms, then gradually stir in 1 cup milk.
- Stir until the sauce begins to thicken, then add 4-5 ounces American cheese, 1 pinch salt, 1 teaspoon pickled jalapeno juice, and 2-6 pickled jalapenos.
- Cook, stirring frequently, until the cheese is fully melted and combined. Set aside.
Make the Quesaritos
- Wrap 8 burrito flour tortillas in damp paper towels and microwave them for about 30 seconds.
- Lay out 4 of the tortillas and spread a layer of Nacho cheese sauce onto each one, leaving a border of about 1 inch around the outside.
- Add a sprinkle of 2 cups Mexican cheese blend over the Nacho cheese, and then place a second tortilla on top.
- On top of the tortilla, add a scoop of rice to the center, followed by ¼ of the 1 lb leftover prime rib roast and the chipotle sauce.
- Roll each one into a burrito by folding in the sides and rolling the tortillas while preheating a skillet to medium-high heat with 1 tablespoon olive oil.
- Place each quesarito into the hot skillet with the seam facing down. Cook for 2-3 minutes on each side or until the tortillas are golden in color.
- Remove from the heat and serve immediately.
Notes
- Burrito-sized tortillas are perfect for holding all of the filling. Of course, you can always make them larger if you like!
- This recipe is perfect for using any leftover Mexian rice you may have.
- If you don't have any cooked prime rib, you could always make your quesaritos using ground beef taco meat, steak, or roast beef.
- While these taste best when eaten immediately after they are prepared, you can wrap any leftovers in foil and store them in the fridge for 3-4 days.
- Reheat your quesaritos on the stovetop over medium heat.
- Prepare your quesaritos ahead of time by fully assembling and rolling them. Then, wrap them tightly in both plastic wrap and aluminum foil. They can be stored in the fridge for 3-4 days or frozen for up to 3 months.
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