How to make a quesarito

In a small bowl combine mayonnaise, minced jalapenos, jalapeno juice, ¾ teaspoon sugar, ½ teaspoon paprika, ½ teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/8 teaspoon garlic powder and a pinch of salt. Mix until well combined and set aside.

In a small bowl combine masa corn flour, chili powder, onion powder, ½ teaspoon garlic powder, seasoning salt, ½ teaspoon paprika, ¼ teaspoon cumin, garlic salt, ¼ teaspoon sugar, minced onion and beef bouillon. Mix well and set aside.

Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned. Drain off any excess grease. Add 3/4-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.

Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and ¼ teaspoon cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes.  Remove from heat and allow the rice to sit covered for an additional 10 minutes.

Lay out a sheet of paper towel onto a microwave safe plate. Add one tortilla on top of the paper towel. Add a thin layer of cheese, then another tortilla. Pop it in the microwave for 30 seconds or until the cheese is melted.

On top of the tortilla, add a tablespoon of sauce down the middle. Top with rice and seasoned beef. Roll and spray the outside lightly with cooking spray. Place a skillet over medium heat and lightly grill the outside of the burrito on all sides.