Taco Bell

Season the steak lightly all over with kosher salt.

Place the steak, sliced onions, and serrano peppers in a large dish or bag.

Whisk together lime juice, soy sauce, onion powder, cracked black pepper, granulated garlic, and oil to make the marinade.

Pour the marinade over the steak and move everything around to make sure the steak is fully coated.

Refrigerate for up to 6 hours — no longer or it will get mushy. Remove from the fridge before cooking.

Cook the rice, then prepare the chile queso, keeping both warm.

Sear the marinated steak in a hot skillet with oil until cooked to your liking. Let rest, then slice or dice.

Add some oil and/or butter to a large nonstick skillet and lay one large flour tortilla flat.

Press the tortilla down to make sure the whole surface gets greased.

Cover with a light layer of grated pepper jack and sharp cheddar cheese, then press a second tortilla on top.

Cook for a few minutes until lightly golden, then flip using a plate. Cook on the opposite side. Do not over-crisp — the quesadilla must remain flexible enough to roll.

Lay the quesadilla flat and spoon a row of rice, a row of refried beans, and a row of steak just left of center.

Add about 1/4 cup of each filling, then drizzle queso on top and add any additional desired toppings.

Roll the quesarito like a burrito: begin rolling without moving the quesadilla from its position, while bringing up the outside edges. Tuck the ends inside as you roll.

Roll until sealed and place seam-side down. Wrap in foil or wax paper if not serving immediately.

Use a serrated knife to slice in half and serve with sour cream, cilantro, and hot sauce.