Last Friday, I had lunch with my retired teaching colleague, Mrs. Callahan, who now spends her days tending a backyard herb garden and reading mystery novels. We were reminiscing over our school cafeteria fails cold lasagna, lukewarm mashed potatoes, and those mini cartons of milk that always felt slightly warm.
Somewhere between laughing and sipping on iced tea, the topic shifted to guilty pleasure foods. Without hesitation, she said, “You ever had that cheesy thing from Taco Bell? The one that’s like a burrito wrapped in a quesadilla?” I knew exactly what she meant. The Quesarito.
Later that weekend, I gave myself the challenge of recreating that Creamy Cheesy Quesarito right at home. I’d never tried rolling cheese between two tortillas like that before. My kitchen smelled like cumin and toasted cheese by the end of it and I have zero regrets.
This homemade version delivers the same bold flavors, but with ingredients you can pronounce and portion sizes you control. Mrs. Callahan even called it “way better than the original.”
Short Description
This Creamy Cheesy Quesarito is a flavorful, homemade copycat of the Taco Bell favorite. Stuffed with seasoned beef, fluffy Spanish rice, zesty chipotle sauce, and wrapped in a cheesy quesadilla shell this is comfort food at its finest.
Key Ingredients
For the Taco Meat:
- 1 pound ground beef
- 1/4 cup water
- 1 tablespoon taco seasoning
For the Spanish Rice:
- 2 tablespoons olive oil
- 1/4 cup onion, chopped
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
- 1 teaspoon garlic salt
- 1 teaspoon cumin
For the Chipotle Sauce:
- 1/2 cup sour cream
- 2 teaspoons chipotle sauce (from can of adobo peppers)
- 1 teaspoon chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Assembly:
- 8 burrito-sized flour tortillas
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1 tablespoon olive oil
Tools Needed
- 2 large skillets
- Mixing bowls
- Spatula
- Whisk
- Microwave
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Taco Meat
In a skillet over medium-high heat, cook and crumble the ground beef until browned. Add taco seasoning and water. Stir well and simmer uncovered for 3–5 minutes until the mixture thickens. Set aside.
Step 2: Prepare the Spanish Rice
In another large skillet, heat olive oil over medium. Add chopped onions and sauté for about 5 minutes until translucent. Stir in uncooked rice and cook, stirring frequently, until rice turns lightly golden. Pour in chicken broth, salsa, garlic salt, and cumin. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is fluffy and liquid is absorbed. Set aside.
Step 3: Mix the Chipotle Sauce
In a small bowl, whisk together sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth. Set aside.
Step 4: Build the Quesadilla Base
Wrap 8 tortillas in damp paper towels and microwave for 30 seconds. Spread 2–3 tablespoons of nacho cheese on 4 of the tortillas, leaving a 1-inch border. Sprinkle shredded cheese over the nacho cheese. Top each with a second tortilla and press gently.
Step 5: Fill and Roll the Quesaritos
Spoon taco meat and Spanish rice down the center of each cheesy tortilla stack. Drizzle with chipotle sauce and a spoonful of sour cream. Fold the sides in, then roll into tight burritos.
Step 6: Grill to Finish
In a clean skillet, heat olive oil over medium-high. Place each burrito seam-side down and cook for 2–3 minutes per side until golden brown and slightly crispy. Serve warm.
Why You’ll Love This Recipe
– Creamy, cheesy, and packed with flavor
– Family-friendly and great for meal prep
– Easily customizable with your favorite toppings
– No preservatives or fillers
– Budget-friendly alternative to fast food
Mistakes to Avoid & Solutions
Mistake 1: Overfilling the tortillas
Makes them hard to roll and prone to tearing.
Solution: Keep fillings centered and use balanced portions to ensure a snug, even roll.
Mistake 2: Undercooked rice
Leads to an unpleasantly crunchy texture.
Solution: Simmer the rice covered and resist the urge to lift the lid too early—let the steam do its job.
Mistake 3: Tearing tortillas
Often happens when they’re too cold and stiff.
Solution: Warm them thoroughly in the microwave or on a skillet before assembling.
Mistake 4: Dry meat
Usually means it’s been overcooked.
Solution: Remove the meat from heat once it’s fully browned and the sauce has thickened.
Mistake 5: Burning the burrito
Occurs if the skillet is too hot.
Solution: Stick with medium-high heat and flip when each side is golden brown, not charred.
Serving and Pairing Suggestions
– Serve with fresh guacamole or a side salad
– Pair with a chilled lime agua fresca or iced tea
– Great for casual dinners, potlucks, or game night
– Serve buffet-style so guests can customize their own
Storage and Reheating Tips
– Wrap leftovers tightly in foil and store in the fridge up to 3 days
– Reheat in a skillet over medium heat for crispiness
– Microwave with a damp paper towel to prevent drying
– Avoid freezing the texture of rice and cheese may suffer
FAQs:
1. Can I use ground turkey instead of beef?
Absolutely! Just follow the same cooking method and season well.
2. What’s a good vegetarian option?
Swap beef for black beans or sautéed mushrooms. You can even use lentils for added protein.
3. Can I make these ahead of time?
Yes, prep the components in advance and assemble when ready to eat.
4. How spicy is the chipotle sauce?
It has a medium kick. Adjust the chipotle amount based on your heat tolerance.
5. What cheese blend works best?
A mix of cheddar, Monterey Jack, and queso quesadilla offers great melt and flavor.
Tips & Tricks
– Toast your quesadillas before filling for an extra crispy bite
– Use a cast iron pan for the perfect sear
– Mix the chipotle sauce a day ahead it deepens the flavor
– Let burritos rest for a minute before slicing to keep them intact
Recipe Variations
Spicy Chicken Quesarito: Replace beef with shredded chicken tossed in hot sauce.
Vegetarian Southwest Style: Use black beans, corn, and avocado slices.
Breakfast Quesarito: Add scrambled eggs, crumbled sausage, and hash browns.
Low-Carb Version: Use low-carb tortillas and cauliflower rice.
Final Thoughts
Making this Creamy Cheesy Quesarito with Mrs. Callahan brought back a lot of laughs and sparked new lunch traditions. It’s one of those recipes that checks all the boxes simple ingredients, great flavor, satisfying results. It doesn’t pretend to be light and dainty it’s indulgent, hearty, and soul-warming.
Perfect for laid-back dinners or packed lunches that make you look forward to break time. You know exactly what’s going into each bite. No surprises, just savory goodness and familiar comfort wrapped up in golden tortillas. That’s something worth sharing and making again.
Creamy Cheesy Quesarito (Taco Bell Copycat)
Print ThisIngredients
- For the Taco Meat:
- 1 pound ground beef
- 1/4 cup water
- 1 tablespoon taco seasoning
- For the Spanish Rice:
- 2 tablespoons olive oil
- 1/4 cup onion, chopped
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- For the Chipotle Sauce:
- 1/2 cup sour cream
- 2 teaspoons chipotle sauce (from can of adobo peppers)
- 1 teaspoon chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- For Assembly:
- 8 burrito-sized flour tortillas
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1 tablespoon olive oil
Instructions
Step 1: Cook the Taco Meat
Brown ground beef in a skillet over medium-high heat. Add taco seasoning and water, simmer 3–5 minutes until thickened.
Step 2: Make the Spanish Rice
Sauté onions in olive oil until soft. Stir in uncooked rice and cook until lightly golden. Add broth, salsa, and seasonings. Cover and simmer 20 minutes until rice is fluffy.
Step 3: Mix the Chipotle Sauce
Whisk sour cream, chipotle sauce, and spices in a small bowl until smooth.
Step 4: Build the Quesadilla Base
Microwave tortillas until warm. Spread nacho cheese and shredded cheese on half the tortillas. Top with remaining tortillas and press gently.
Step 5: Assemble the Quesaritos
Layer taco meat, Spanish rice, chipotle sauce, and sour cream down the center. Fold and roll into burritos.
Step 6: Grill to Finish
Pan-grill each burrito seam-side down until golden and crispy, about 2–3 minutes per side. Serve warm.
