Cook the ground beef in a skillet over medium-high heat for 5 to 6 minutes, drain the fat, then add all the spices and 2 tbsp water and cook for 1 to 2 more minutes until the liquid absorbs.

Stir together the sour cream, minced chipotle peppers, and lime juice in a small bowl until smooth.

Place 1 tortilla in a skillet over medium heat, scatter 1/2 cup of the cheese over the surface, top with the second tortilla, and cook for 2 minutes per side until lightly golden; slide onto a cutting board.

Spread the refried beans down the center of the quesadilla, then layer the beef, rice, half the crema, remaining 1/2 cup cheese, and iceberg lettuce on top.

Fold in the sides and roll tightly into a burrito shape, then sear seam-side down in a skillet over medium heat for 1 to 2 minutes per side.

Cut in half on the diagonal, drizzle with the remaining chipotle crema, and serve cut-side up.