Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1/2 cup finely chopped yellow onion, 1 clove garlic, minced
- Add the finely chopped or shredded prime rib to the skillet with the onions and garlic. Stir well to combine. Pour in the beef broth and Worcestershire sauce. Sprinkle in the dried thyme.1 pound cooked prime rib, finely chopped or shredded, 1/4 cup beef broth, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried thyme
- Bring the mixture to a gentle simmer. Cook, stirring occasionally, for about 5-7 minutes, allowing the flavors to meld and the beef to heat through. If the mixture seems too dry, you can add another tablespoon or two of beef broth. Season generously with salt and freshly ground black pepper to taste. Remember that prime rib can sometimes be salty, so taste before adding too much salt.salt and freshly ground black pepper to taste
- Lay out four of the flour tortillas on a clean work surface. Divide the prime rib mixture evenly among these four tortillas, spreading it out in a single layer, leaving about a 1-inch border around the edges.8 large flour tortillas (10-inch)
- Sprinkle approximately 1/2 cup of the shredded Monterey Jack cheese and 1/4 cup of the shredded cheddar cheese over the prime rib mixture on each of the four tortillas.2 cups shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
- Top each filled tortilla with one of the remaining flour tortillas. Gently press down to adhere.8 large flour tortillas (10-inch)
- Wipe out the skillet you used for the filling if necessary, or use a clean, large non-stick skillet or griddle. Heat over medium heat. Carefully place 1 or 2 quesaritos in the skillet at a time, being careful not to overcrowd. Cook for 3-5 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is completely melted and gooey. You may need to adjust the heat to prevent burning.
- Once cooked, carefully transfer the quesaritos to a cutting board. Let them rest for a minute before slicing into wedges. Serve immediately with a dollop of sour cream and a sprinkle of fresh chives, if desired.1/4 cup sour cream, 2 tablespoons chopped fresh chives
Notes
Leftovers can be stored in the refrigerater for up to 3 days and reheated in a skillet for best results. For longer storage, freeze for up to 2 months.