01 -
Prepare the rice following the package instructions.
02 -
While the rice is cooking, brown the ground beef in a pan. Drain excess grease, add taco seasoning and water. Stir and simmer until well combined.
03 -
Combine evaporated milk, Velveeta cheese, pepper jack cheese, and diced chilies in a saucepan over low heat. Stir until melted and thickened. Let rest for about 10 minutes to thicken further.
04 -
Heat a large skillet over medium heat. Place one tortilla in the skillet and cover with a layer of cheese. Place another tortilla on top and flip. Cook briefly until cheese melts, avoiding crispiness. Repeat to prepare 4 quesadillas.
05 -
Layer sour cream, Spicy Ranchero Sauce, taco meat, cheese sauce, and rice onto each quesadilla. Roll them tightly and serve warm.