Quesarito

Remove stems and seeds from Chipotle Peppers (3 Tbsp) and soak in boiling Water (to taste) for 15 to 20 minutes.

Combine chipotle, Ground Cumin (2 tsp), Garlic (5 cloves), Mexican Oregano (2 tsp), Ground Black Pepper (1 tsp), Honey (2 tsp), and Safflower Oil (4 Tbsp) into a food processor and puree. Add a little water as needed until a thick sauce forms.

Evenly coat the pieces of Steak (1 lb) with the sauce and refrigerate in the marinade for at least an hour or preferably overnight.

Preheat grill to medium-high. Wipe marinade off steak or chicken and grill until cooked to your liking, flipping once. Allow meat to rest a few minutes before cutting into bite-sized pieces.

Thoroughly rinse the Brown Rice (1 cup). Then soak the rice for 30 minutes and drain.

Place rice in pot and add water, Chicken Broth (2 cups), Safflower Oil (1 Tbsp), Kosher Salt (1 tsp), and Bay Leaf (1). Bring to a boil, uncovered. Reduce heat to low and cover, cooking for 15 minutes. Remove lid and allow any excess liquid to cook off.

Juice the Lime (1) over the rice and add chopped Fresh Cilantro (1/3 cup). Fluff with a fork.

In batches, place one of the Large Flour Tortillas (8) on a preheated cast iron skillet. Top with shredded Pepper Jack Cheese (4 cups) and a second tortilla. Heat on each side a minute or so, just until cheese is melted. Set aside and repeat.

Remove to a plate or cutting board and spoon fillings, such as Black Beans (1 can) and Avocado (1) onto the center of the quesadilla.

Fold in each side and roll into a burrito.