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Yummy Recipes & Cats

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Yummy Recipes & Cats

Meals & Cats 😍💚 Located in the middle of Fremont, NE on Bell Street by Baker's Grocery and Green's Floral... Fremont Therapy & Wellness opened August 2017.

The primary focus and specialty of our Physical Therapy Services is to treat Orthopedic Injuries and post surgery rehab, Occupational Therapy services, Pelvic Rehab and Incontinence, lymphedema, and Parkinson's. This 3000+ sq foot facility features an Aquatic Therapy with Aquatic Treadmill and an Alter G Antigravity Treadmill to help decrease weight bearing and speed recovery and rehabilitation of lower extremity injuries with incline and running speeds up to 5.0 mph in water and 12 mph in Alter G. In addition to our therapy services, our wellness center allows patients to continue progressing their rehab and general strength and conditioning on non-therapy days, or through a post-rehab program.

12/04/2025

🌯🧀 Cheesy Chicken Garlic Wraps 🧄
Servings: 4 wraps • Time: ~25 minutes
📝 Ingredients
For the Chicken Filling

2 cups cooked chicken (shredded or diced)

1 tbsp butter or oil

3–4 garlic cloves, minced

1 small onion, finely chopped (optional)

1/2 tsp paprika

1/2 tsp black pepper

1/2 tsp salt (to taste)

1/2 tsp dried oregano or Italian seasoning

1/4 cup cream or mayonnaise (for creaminess)

1/4 cup mozzarella or cheddar (mix works great)

For Assembly

4 large tortillas or wraps

1–1.5 cups shredded cheese (mozzarella, cheddar, or a blend)

Fresh spinach or lettuce (optional)

A drizzle of garlic sauce or mayo (optional)

👩‍🍳 Instructions
1. Make the Garlic Chicken Filling

Heat butter/oil in a pan over medium heat.

Add minced garlic; sauté until fragrant (about 30 sec).

Add onions (if using) and sauté until soft.

Stir in shredded chicken, paprika, pepper, salt, and oregano.

Add cream or mayo and a small handful of cheese to make it creamy.

Cook 2–3 minutes until everything is well combined and warm.

Remove from heat.

2. Assemble the Wraps

Warm each tortilla slightly (makes folding easier).

Add a generous spoonful of the chicken filling to the center.

Sprinkle LOTS of cheese on top.

Add lettuce/spinach if you like freshness.

Fold into a wrap/burrito shape.

3. Grill the Wraps

Heat a pan on medium.

Place the wrap seam-side down.

Grill 2–3 minutes per side until golden and the cheese melts.

🌯 Serve With

Garlic mayo

Ranch

Chili sauce

Salsa

Pickles

✨ Tips

Add jalapeños if you want a spicy kick.

Swap chicken for paneer or mushrooms for a vegetarian version.

Add crispy fried onions for extra texture.

11/27/2025

🌯✨ Yasī Ḥūmīmādī Bī‘ Māj Wraps ✨🌯

(Creamy, spiced, herb-filled fusion wraps)

⭐ Ingredients (makes 4–6 wraps)
For the Creamy Spiced Chicken Filling

2 cups cooked shredded chicken (or beef/lamb if you prefer)

2 tbsp butter or oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tsp paprika

½ tsp turmeric

½ tsp cumin

½ tsp coriander

¼ tsp cinnamon (optional but delicious)

Salt & pepper to taste

¼ cup cream cheese

¼ cup plain yogurt OR heavy cream

½ cup shredded cheese (mozzarella, cheddar, or mix)

Fresh Add-Ins

1 small tomato, diced

A handful of chopped parsley or cilantro

Thin cucumber slices (optional for freshness)

For the Wraps

4–6 large soft tortillas or flatbreads

2 tbsp melted butter mixed with
½ tsp garlic powder + pinch of salt (for brushing)

👩‍🍳 Instructions
1. Make the aromatic filling

Heat butter/oil in a skillet on medium.

Add onion and cook until soft and golden.

Stir in garlic and all spices; cook until fragrant (30–40 seconds).

Add shredded chicken and mix well into the spices.

Add cream cheese and yogurt/heavy cream.

Stir until creamy, then melt in the shredded cheese.

Adjust seasoning; remove from heat.

2. Prepare the wrap filling

Add into the chicken mixture:

diced tomato

fresh herbs

(optional) cucumber slices for a cooling contrast

Fold gently — you want a creamy, herby, juicy mix.

3. Assemble the Yasī Ḥūmīmādī Bī‘ Māj wraps

Warm your tortillas or flatbread briefly to soften.

Spoon the filling down the center.

Fold and roll like a burrito or shawarma.

Brush the outside lightly with garlic butter.

4. Toast for golden goodness
Pan method (best):

Cook wraps seam-side down in a skillet for 2–3 minutes per side until golden and slightly crisp.

Air-fryer method:

Air fry at 380°F (193°C) for 5–7 minutes.

Oven method:

Bake at 400°F (205°C) for 10–12 minutes.

⭐ Serve With:

Garlic yogurt dip

Tahini drizzle

Spicy chili sauce

Herb ranch

Pickled onions on the side

🔥 Variations

Spicy version: add chili flakes or harissa

Extra creamy version: add 2 tbsp mascarpone

Vegetarian version: use mushrooms + chickpeas instead of meat

Cheese overload: add a layer of melted mozzarella before rolling

11/27/2025

🌯✨ Beef & Cheesy Chimichanga Fiesta! ✨🌯

(Crispy, melty, fiesta-flavored perfection!)

⭐ Ingredients (makes 6 chimichangas)
For the Beef Filling

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or homemade: chili powder, cumin, paprika, oregano)

½ cup tomato sauce or salsa

½ cup canned black beans (optional)

½ cup corn (optional)

Salt & pepper to taste

For the Fiesta Cheese Blend

1 ½ cups shredded cheese
(cheddar + Monterey Jack = perfect)

2 tbsp cream cheese (for extra creaminess)

1–2 tbsp sour cream (optional)

For Rolling

6 large flour tortillas

Toothpicks (if needed to keep them closed)

For Frying / Crisping

Oil for frying OR spray for air fryer

2 tbsp melted butter (optional for brushing)

👩‍🍳 Instructions
1. Make the Fiesta Beef

In a skillet, cook ground beef over medium heat until browned.

Add onion and garlic; cook until soft.

Stir in taco seasoning, tomato sauce (or salsa), and a splash of water.

Add beans/corn if using.

Simmer 3–4 minutes until thick and flavorful.

Set aside.

2. Make the Cheesy Fiesta Mix

In a bowl, mix:

shredded cheese

cream cheese

(optional) sour cream

You get a cheesy mixture that melts into total goodness inside the chimichanga. 🧀🔥

3. Assemble the Chimichangas

Warm tortillas 10–15 seconds (makes rolling easier).

Place 2–3 spoonfuls of beef in the center.

Add a generous scoop of the fiesta cheese mix.

Fold sides inward, then roll tightly like a burrito.

Secure with a toothpick if needed.

4. Make Them CRISPY!
Option A — Frying (classic & crispiest)

Heat ½–1 inch of oil in a skillet over medium-high.

Fry chimichangas seam-side down for 2–3 minutes per side.

Remove when golden and crisp.

Option B — Air Fryer (lighter but still amazing)

Preheat to 380°F (193°C).

Brush or spray chimichangas with oil or butter.

Air fry 8–10 minutes, flipping halfway.

Option C — Oven-Baked (easy & crisp)

Preheat to 400°F (205°C).

Brush chimichangas with melted butter.

Bake 18–20 minutes until golden.

⭐ Serve With:

Sour cream

Pico de gallo

Guacamole

Jalapeño ranch

A squeeze of lime

Extra cheese (because why not?)

🎉 Optional Fiesta Upgrades

Add sautéed peppers & onions to the beef

Swap beef for shredded birria, carne asada, or spicy chicken

Add chipotle sauce for smoky heat

Make “volcano style” by topping with queso

11/27/2025

🍓 Crispy Strawberry Cream Bliss Pockets

(Golden, crunchy, creamy, dreamy!)

⭐ Ingredients (makes 8 pockets)
For the Creamy Strawberry Filling

1 cup fresh strawberries, diced

2 tbsp sugar

1 tsp lemon juice

2–3 tbsp strawberry jam (for extra flavor)

4 oz cream cheese, softened

2 tbsp powdered sugar

½ tsp vanilla extract

For the Crispy Golden Shell

1 sheet puff pastry or 8 small tortillas

1 egg (for egg wash)

2 tbsp coarse sugar (optional, for sparkle)

For Frying (if using tortillas)

Oil for frying
OR
If baking puff pastry: no oil needed.

👩‍🍳 Instructions
1. Make the Strawberry Bliss Filling

Cook strawberries:
In a small saucepan, add strawberries, sugar, and lemon juice.
Cook on medium for 3–4 minutes until they soften and get syrupy.

Remove from heat and stir in strawberry jam. Let cool slightly.

Cream layer:
In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.

Combine the strawberry mixture with the cream cheese mixture →
You should get a pink, creamy, dreamy filling. 😍

2. Assemble the Bliss Pockets
Option A — Puff Pastry (flaky & golden)

Preheat oven to 400°F (205°C).

Cut puff pastry into 8 rectangles.

Add 1–2 tbsp filling to the center of each.

Fold over and seal edges with a fork.

Brush with egg wash and sprinkle coarse sugar on top.

Option B — Tortilla Pockets (crispy & fried)

Place a spoonful of filling in the center of each tortilla.

Fold into a little pocket or roll like a mini chimichanga.

Heat oil to medium-high and fry until crispy golden, about 1–2 minutes per side.

Drain on paper towels.

3. Bake or Fry
Baked (puff pastry):

Bake for 15–18 minutes, until puffed and golden.

Fried (tortillas):

Fry until crisp and golden all over.

⭐ Serve With:

Powdered sugar dusting

Drizzle of melted white chocolate

Fresh strawberries

Whipped cream on the side

11/25/2025

🧀🥓 Ham & Cheesy Sticks

(Crispy, melty, 15-minute goodness)

⭐ Ingredients (makes ~8 sticks)

8 mozzarella sticks (string cheese works great)

8 slices deli ham (thin or medium cut)

1 tube refrigerated crescent roll dough or puff pastry (optional but delicious)

2 tbsp melted butter

1 tsp garlic powder

1 tsp dried parsley (optional)

Grated parmesan for topping (optional)

👩‍🍳 Instructions
Option 1 — Simple Ham & Cheese Roll-Ups

Wrap the cheese

Wrap each mozzarella stick tightly in a slice of ham.

Tuck the ends in so the cheese doesn't leak.

Pan-fry or bake
Pan-Fry:

Heat a nonstick pan to medium.

Sear each ham-wrapped stick for 2–3 minutes per side until the ham crisps slightly and the cheese softens.

OR Bake:

Preheat oven to 400°F (205°C).

Bake on a parchment-lined sheet for 8–10 minutes.

Serve

Enjoy as-is or serve with ranch, honey mustard, or marinara.

Option 2 — Crescent Dough Ham & Cheesy Sticks (extra crispy!)

Prepare dough

Preheat oven to 375°F (190°C).

Unroll crescent dough and separate into triangles.

Wrap

Place a ham slice on each dough triangle.

Add a mozzarella stick to the wide end and roll up tightly.

Brush & Season

Mix melted butter with garlic powder and parsley.

Brush over the top.

Sprinkle parmesan if you want extra flavor.

Bake

Bake for 12–14 minutes until golden brown and the cheese is melted.

🔥 Extra Tips

Add a smear of Dijon mustard or cream cheese before rolling for extra richness.

Swap mozzarella for cheddar sticks, pepper jack, or smoked gouda.

Add sliced pickles before rolling for a Monte Cristo–meets-crescent vibe.

11/25/2025

🌮🧀 Michigan Lunch — Coney Chili Taco Melt
⭐ What It Is

A warm, cheesy taco-style wrap filled with Detroit-style coney chili, ground beef, sharp cheddar, and crunchy toppings. It’s like a coney dog, a taco, and a grilled cheese had a very Michigan baby.

📝 Ingredients (serves 4)
For the Coney-Style Chili

1 lb ground beef

1 small onion, finely diced

2 cloves garlic, minced

1 cup tomato sauce

2 tbsp tomato paste

2 tsp yellow mustard

1 tsp Worcestershire sauce

1 tbsp chili powder

1 tsp paprika

½ tsp cumin

½ tsp sugar

Salt & pepper to taste

½ cup water

For Assembly

4 large flour tortillas

1½ cups shredded sharp cheddar (Michigan white cheddar if you have it!)

Diced onion (optional, but VERY Michigan 🌭)

Pickles (optional but amazing)

Jalapeños (optional)

Shredded lettuce (optional)

Sour cream or ranch for dipping

👩‍🍳 Instructions
1. Make the Coney Chili

In a skillet over medium heat, cook ground beef until it starts to brown.

Add onions and cook until soft. Add garlic and cook 30 seconds.

Stir in tomato sauce, tomato paste, mustard, Worcestershire, spices, sugar, and water.

Simmer uncovered for 10–12 minutes until thick and saucy.

Taste and adjust salt/seasoning.

2. Assemble the “Michigan Lunch” Melt

Heat a clean skillet or griddle over medium.

Lay a tortilla down and sprinkle a generous layer of cheddar on one half.

Spoon warm coney chili over the cheese.

Add diced onion, pickles, or jalapeños if you like extra Michigan crunch.

Fold tortilla in half like a taco-quesadilla hybrid.

Grill 2–3 minutes per side until golden and melty.

3. Serve

Slice into halves or thirds.
Serve with sour cream, ranch, or extra chili for dipping.
Add lettuce on the side if you want freshness.

😋 Tips

Want it more Michigan? Add a drizzle of Detroit-style chili sauce or use Koegel’s beef for the filling.

Want it spicier? Add extra jalapeños or cayenne to the chili.

11/24/2025

🌯 Chipotle Ranch Chicken Burrito Recipe
⭐ Serves: 4 burritos
⭐ Prep Time: 15 min
⭐ Cook Time: 20–25 min
🛒 Ingredients
For the Chicken

1 lb (450g) boneless chicken breast or thighs

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp cumin

Salt & pepper to taste

Optional: 1 tbsp chipotle adobo sauce (from canned chipotle peppers)

For the Chipotle Ranch Sauce

½ cup ranch dressing

1–2 chipotle peppers in adobo (adjust heat)

1 tbsp lime juice

1 small garlic clove (optional)

Pinch of salt

(Blend all in a blender until smooth.)

Burrito Fillings

4 large flour tortillas (10–12 inch)

1½ cups cooked rice (white, brown, or cilantro-lime)

1 cup black beans (rinsed & warmed)

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

½ cup corn (optional)

Shredded lettuce or diced Romaine

Diced tomatoes or pico de gallo

Sour cream (optional)

Extra chipotle ranch for drizzling 🤤

🍳 Instructions
1. Season & Cook the Chicken

Slice chicken into strips or small chunks.

Mix with olive oil + spices:

garlic powder

onion powder

smoked paprika

cumin

salt & pepper

(optional) chipotle adobo

Pan-fry over medium-high heat 6–8 min until fully cooked and slightly charred.

Set aside and keep warm.

2. Make the Chipotle Ranch

Blend ranch, chipotle peppers, lime juice, garlic, and salt until creamy and orange-red.
Taste and adjust heat — add more chipotle for extra 🔥.

3. Warm the Tortillas

Heat tortillas in a skillet for ~10 seconds per side until soft and flexible.

4. Build Your Burrito

Layer ingredients in this order:

Rice

Black beans

Chicken

Corn (optional)

Lettuce

Tomatoes/Pico

Shredded cheese

Chipotle ranch drizzle

(Optional) Sour cream

5. Roll & Toast

Fold the sides in.

Roll tightly from the bottom up.

Toast seam-side down in a dry pan for 2–3 minutes to crisp the outside and melt the cheese.

😍 Serve With

Extra chipotle ranch

Guacamole

Salsa verde or roja

Crunchy tortilla chips

11/24/2025

Cheesy Sloppy Cheesy Burger Pasta 🧀🍔
Ingredients:

Beef Pasta Base:

1 lb ground beef

1 tablespoon olive oil

1 small onion finely chopped

2 cloves garlic minced

1 teaspoon paprika

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

2 cups beef broth

1 can (14 oz) crushed tomatoes

12 oz elbow pasta

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

2 cups shredded cheddar cheese

¼ teaspoon garlic powder

¼ teaspoon salt

Toppings:

½ cup shredded mozzarella

¼ cup chopped green onions

¼ cup diced pickles (optional)

Directions:

Heat olive oil in a large pot over medium heat then add chopped onion and garlic and sauté for 2 minutes

Add ground beef and cook until browned breaking it apart with a spoon

Season with paprika chili powder salt and black pepper then mix until well combined

Pour in beef broth and crushed tomatoes and stir

Add elbow pasta directly to the pot and mix well

Cover and cook over medium heat for 10–12 minutes stirring occasionally until pasta is tender and sauce has thickened

In a separate saucepan melt butter over medium heat whisk in flour and cook for 1 minute

Gradually pour in milk while whisking until the sauce thickens

Add shredded cheddar cheese garlic powder and salt then stir until smooth and creamy

Pour the cheese sauce into the beef pasta pot and mix thoroughly

Sprinkle shredded mozzarella on top and let it melt for 2 minutes over low heat

Serve and garnish with chopped green onions and diced pickles if desired

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 560 per serving
Servings: 6

11/24/2025

Queso Chicken Enchiladas 🌯🧀
Ingredients:

Chicken Filling:

2 cups cooked shredded chicken

1 tablespoon olive oil

1 small onion finely chopped

2 cloves garlic minced

1 teaspoon chili powder

½ teaspoon paprika

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

½ cup chicken broth

Queso Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1½ cups milk

2 cups shredded cheddar cheese

¼ teaspoon garlic powder

¼ teaspoon salt

Enchiladas:

8 flour tortillas

1 cup shredded mozzarella

½ cup diced tomatoes

¼ cup chopped green onions

¼ cup chopped cilantro (optional)

Directions:

Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic for 2 minutes until fragrant

Add shredded chicken to the pan and stir well

Season with chili powder paprika cumin salt and black pepper then mix until fully coated

Pour in chicken broth and simmer for 5 minutes until the mixture thickens slightly

In a saucepan melt butter over medium heat whisk in flour and cook for 1 minute to form a smooth roux

Gradually add milk while whisking continuously until the sauce begins to thicken

Add shredded cheddar cheese garlic powder and salt then stir until melted into a smooth queso sauce

Preheat oven to 375°F (190°C)

Spread a thin layer of queso sauce on the bottom of a baking dish

Fill each tortilla with the chicken mixture and a small handful of mozzarella then roll tightly

Place enchiladas seam-side down in the baking dish

Pour the remaining queso sauce evenly over the top

Sprinkle with extra mozzarella

Bake for 18–20 minutes until bubbly and lightly golden

Top with diced tomatoes green onions and cilantro before serving

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 520 per enchilada
Servings: 8

11/21/2025

🫕 Jollopy & Casserole with Manouche

(A Middle-Eastern–inspired baked casserole served with warm Manouche-style flatbread)

⭐ Ingredients
For the Jollopy Base (Savory Stew Layer)

1 lb ground beef or lamb

1 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 can (14 oz) crushed tomatoes

2 tbsp tomato paste

1 cup beef or vegetable broth

1 tsp paprika

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp oregano

Salt and pepper to taste

For the Casserole Layer

2 cups cooked potatoes (cubed) or cooked pasta

1 cup mozzarella or white cheese (shredded)

1/2 cup heavy cream or milk

1 egg

1/2 tsp salt

1/4 tsp black pepper

Optional: 1/4 cup parsley or green onions, chopped

For the Manouche Bread
(Quick stovetop version)

4 flatbreads (pita, naan, or homemade dough)

3 tbsp olive oil

2 tbsp za’atar mixture (thyme, sesame, sumac, salt)

🔥 Instructions
1. Make the Jollopy Base

Heat olive oil in a pan.

Add onions and sauté until soft.

Add garlic and bell pepper; cook 2–3 minutes.

Add ground beef/lamb and cook until browned.

Stir in: crushed tomatoes, tomato paste, broth, paprika, cumin, coriander, oregano, salt, and pepper.

Simmer for 10–15 minutes until thick and rich.

2. Prepare the Casserole Mixture

Preheat oven to 375°F (190°C).

In a bowl combine:

cooked potatoes/pasta

cream or milk

egg

cheese

salt & pepper

parsley (optional)

Mix until everything is coated.

3. Assemble the Casserole

In a baking dish, spread the Jollopy stew layer on the bottom.

Add the casserole mixture on top.

Sprinkle a handful of cheese on top.

Bake 25–30 minutes or until golden and bubbling.

4. Make the Manouche

In a small bowl, mix olive oil with za’atar.

Brush mixture onto the flatbreads.

Cook in a hot skillet for 1–2 minutes per side or warm them in the oven for 5 minutes.

5. Serve

Plate a generous serving of Jollopy & Casserole, then serve with warm Manouche bread on the side for dipping and scooping.

🍽️ Optional Enhancements

Add shredded chicken instead of beef

Use spicy za’atar or include chili flakes

Add grilled halloumi on top of the casserole

Serve with yogurt sauce or garlic sauce

11/21/2025

🧀 R-Cream Chisi Sauce Bals

(Creamy Cheese–Sauce Balls)

These are crispy, golden balls filled with a rich “R-Cream Chisi” sauce — a blend of cream, cheese, herbs, and a hint of spice. Think of them as cheesy croquettes with a velvety interior.

⭐ Ingredients
For the R-Cream Chisi Sauce

2 tbsp butter

2 tbsp flour

1 cup heavy cream

1 cup shredded cheese (cheddar, mozzarella, or mixed)

1 tbsp cream cheese

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

Salt & pepper to taste

Optional: pinch of chili flakes for a little heat

For the Balls

2 cups mashed potatoes or cooked, cooled rice

1/2 cup breadcrumbs

1 egg

1/2 cup shredded cheese

1 tbsp chopped parsley (optional)

Salt & pepper to taste

For Breading

1 cup flour

2 beaten eggs

1–1.5 cups breadcrumbs

For Frying

Vegetable oil (enough for deep or shallow frying)

🍳 Instructions
1. Make the R-Cream Chisi Sauce

Melt the butter in a saucepan.

Stir in the flour to make a roux; cook 1 minute on medium.

Slowly add the cream, whisking until smooth.

Add all cheeses and stir until melted.

Add garlic powder, onion powder, paprika, salt, and pepper.

Simmer 1–2 minutes until thick.

Remove from heat and cool completely (important for forming balls later).

2. Make the Ball Mixture

In a bowl, combine:

Mashed potatoes (or rice)

Breadcrumbs

Egg

Shredded cheese

Parsley

Salt & pepper

Mix until it becomes a dough-like consistency.

3. Fill and Shape the Balls

Scoop a tablespoon of the ball mixture into your hand.

Flatten it, place a small spoonful of the R-Cream Chisi Sauce in the center.

Gently fold and roll into a sealed ball.

Repeat until all mixture is used.

4. Bread the Balls

Roll each ball in flour.

Dip into beaten egg.

Coat in breadcrumbs.

(Optional: double-coat for extra crunch.)

5. Fry

Heat oil to 350°F (175°C).

Fry the balls in batches, 2–4 minutes, until golden and crispy.

Place on paper towels to drain excess oil.

🌟 Serving Ideas

Serve with:

Spicy mayo

Garlic aioli

Sweet chili sauce

Warm leftover “R-Cream Chisi” sauce

11/21/2025

🌮 Cheesy Taco Burrito Quesarito (Homemade Version)
Ingredients
For the beef filling

1 lb ground beef

1 packet taco seasoning (or homemade)

2/3 cup water

1 small onion, diced (optional)

For the rice

1 cup cooked white rice

2 tbsp lime juice

1 tbsp butter

1–2 tbsp chopped cilantro (optional)

Salt to taste

For assembly

8" flour tortillas (for the quesadilla layer)

10" flour tortillas (for the burrito layer)

2–3 cups shredded cheese (cheddar, Mexican blend, or your favorite)

Sour cream

Nacho cheese sauce or shredded cheese melted

Optional add-ins:

Salsa

Pico de gallo

Lettuce

Jalapeños

Hot sauce

🔥 Instructions
1. Make the Taco Beef

Brown the ground beef in a skillet over medium heat.

Drain excess fat.

Add taco seasoning and water.

Simmer until thickened, about 5 minutes.

Set aside.

2. Prepare the Cilantro-Lime Rice

Mix warm cooked rice with butter, lime juice, cilantro, and salt.

Stir to combine.

3. Build the Quesadilla Layer

This becomes the outer cheesy shell of the Quesarito.

Heat a skillet on medium.

Place a small (8") tortilla in the pan.

Add a generous handful of shredded cheese.

Top with another small tortilla.

Cook until cheese melts and tortillas are lightly golden.

Remove from heat.

👉 This is your cheesy quesadilla wrap.

4. Assemble the Quesarito

Lay out a large (10") tortilla.

Spread a layer of warm nacho cheese sauce in the center, or sprinkle extra cheese.

Add a scoop of cilantro-lime rice.

Add a scoop of the taco-seasoned beef.

Add a line of sour cream.

Place the prepared quesadilla on top of everything.

Fold the burrito tightly:

Fold sides in

Roll from bottom up

5. Grill the Quesarito (optional but recommended!)

Place the wrapped burrito seam-side down in a hot skillet.
Cook 1–2 minutes per side to crisp it up and melt everything together.

🌯 Serve With:

Salsa

Guacamole

Extra nacho cheese

Hot sauce

Address

410 N. Bell Street
Fremont, NE
68025

Opening Hours

Monday	7am - 6pm
Tuesday	7am - 6pm
Wednesday	7am - 6pm
Thursday	7am - 6pm
Friday	7am - 5pm

Telephone

+14025123893

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