My youngest grandson has a habit of showing up right before dinner with a sheepish grin and a suspicious craving for “something cheesy and fast.” Last spring, after one of his soccer practices, he wandered in with his backpack half-zipped and his shoes still muddy, asking if I knew how to make “that cheesy burrito thing from Taco Bell.” I had no idea what he meant—he practically had to draw it. “It’s called a Quesarito, Grandma. It’s like a burrito but wrapped in a cheesy quesadilla!”
Now, I’m no stranger to comfort food, but I’d never tried making a burrito wrapped in a quesadilla before. Still, I was intrigued. So I sat down with my reading glasses, jotted down a few ingredients, and decided to give it a go. I figured, why not turn it into a fun kitchen experiment?
That evening, I made everything from scratch—the Spanish rice bubbling with spices, a creamy chipotle sauce with just the right kick, and that gooey, double-layered cheese wrap that made the kitchen smell like a Tex-Mex food truck parked in my driveway. And let me tell you, watching my grandson take that first bite with eyes wide and mouth full? Worth every second.
Now it’s become a special request meal for our Sunday visits, and even my husband, who’s usually skeptical about fast-food remakes, has started sneaking seconds. This Taco Bell Cheesy Quesarito is a keeper.
Short Description
This homemade Cheesy Taco Bell Quesarito combines seasoned beef, spiced Spanish rice, chipotle sauce, and melty cheeses all wrapped inside a warm, grilled quesadilla-style burrito. It’s bold, cheesy, and deeply satisfying.
Key Ingredients
Taco Meat
- 1 lb ground beef
- ¼ cup water
- 1 tbsp taco seasoning
Spanish Rice
- 2 tbsp olive oil
- ¼ cup chopped onion
- 1½ cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
- 1 tsp garlic salt
- 1 tsp cumin
Chipotle Sauce
- ½ cup sour cream
- 2 tsp chipotle sauce (from adobo peppers)
- 1 tsp chili powder
- ½ tsp sugar
- ½ tsp salt
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
Quesaritos
- 8 flour tortillas (burrito size)
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- ½ cup sour cream
- 1 tbsp olive oil
Tools Needed
- Large skillet
- Medium saucepan with lid
- Small mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Microwave-safe bowls
- Nonstick skillet or griddle
- Damp paper towels
Cooking Instructions
Step 1: Cook the Taco Meat
Brown the ground beef in a skillet over medium-high heat until no longer pink. Drain excess grease. Add taco seasoning and 1/4 cup water. Let simmer, uncovered, for 3–5 minutes. Set aside.
Step 2: Make the Spanish Rice
In another skillet, heat 2 tablespoons olive oil and sauté the chopped onion for about 5 minutes until soft. Stir in uncooked rice and cook, stirring, until it begins to brown.
Add chicken broth, salsa, garlic salt, and cumin. Stir well, reduce heat, cover, and simmer for 20 minutes until liquid is absorbed. Fluff with a fork and set aside.
Step 3: Prepare the Chipotle Sauce
In a small bowl, whisk together sour cream, chipotle sauce, and all remaining chipotle sauce spices until smooth. Set aside.
Step 4: Warm the Tortillas and Cheese
Wrap tortillas in damp paper towels and microwave for 30 seconds. Heat the nacho cheese sauce in a microwave-safe bowl until warm.
Step 5: Assemble the Quesarito Wraps
Lay out 4 tortillas. Spread each with nacho cheese, leaving a 1-inch border. Sprinkle shredded cheese over each, then top with another tortilla. Press gently to seal.
Step 6: Fill the Quesaritos
Spoon taco meat and Spanish rice in the center of each quesadilla wrap. Drizzle with chipotle sauce and sour cream.
Step 7: Roll the Burritos
Fold in the sides of each tortilla, then roll tightly into a burrito shape.
Step 8: Grill Until Golden
Heat a skillet over medium-high and brush with olive oil. Cook each burrito 2–3 minutes per side until golden and crisp. Serve warm.
Why You’ll Love This Recipe
Bold Flavors: The smoky chipotle sauce, seasoned beef, and tangy cheese sauce are a flavor-packed trio.
Cheesy Comfort: Double-layered cheese wrap makes it ooey, gooey, and irresistible.
Kid-Friendly Favorite: It’s a fast-food favorite made healthier and fresher at home.
Meal-Prep Ready: Make the rice and meat ahead for easy weeknight meals.
Customizable: Add beans, guacamole, or your favorite toppings to make it your own.
Mistakes to Avoid & Solutions
Using Cold Tortillas
Solution: Warm them in the microwave wrapped in damp paper towels to keep them soft and pliable.
Soggy Burritos
Solution: Don’t overfill with sauce. Stick to a drizzle, and use a hot skillet to crisp up the exterior.
Overcooked Rice
Solution: Stick to the 20-minute simmer and don’t lift the lid too early. Let it rest covered for 5 minutes after cooking.
Uneven Heating
Solution: Rotate burritos while grilling to ensure even browning and melt.
Too Spicy Sauce
Solution: Start with 1 teaspoon chipotle and taste before adding more. You can always adjust spice later.
Serving and Pairing Suggestions
Serve as a hearty main dish with a side of chips and guacamole or a corn and avocado salad.
Pair with cold drinks like iced tea, lime soda, or even a light lager.
Ideal for casual dinners, family gatherings, or weekend movie nights.
Serve buffet-style with toppings like jalapeños, diced tomatoes, shredded lettuce, or hot sauce on the side.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap individual Quesaritos tightly in foil or plastic wrap and freeze for up to 2 months.
Reheat in Oven: Wrap in foil and bake at 350°F for 15–20 minutes until warmed through.
Reheat in Microwave: Unwrap and microwave on a plate, covered loosely, for 1–2 minutes. Add 30 seconds if needed.
FAQs
1. Can I make this vegetarian?
Yes! Replace the ground beef with black beans or a meatless crumble. Use veggie broth for the rice.
2. Is it okay to use store-bought nacho cheese?
Absolutely. Just warm it gently before spreading to keep it smooth and spreadable.
3. Can I use brown rice instead of white?
Yes, but increase cooking time for the rice and use more broth as needed.
4. What if I don’t have chipotle sauce?
Use a few teaspoons of adobo sauce from canned chipotle peppers or substitute with a smoky hot sauce.
5. How do I keep the burrito from falling apart?
Don’t overfill, and make sure the outer tortilla is sealed with cheese so it acts like glue. Grill seam-side down first.
Tips & Tricks
For extra crunch, add crushed tortilla chips before rolling.
Mix leftover taco meat into scrambled eggs for a next-day breakfast wrap.
Double the rice and freeze half for later meals.
A light brushing of olive oil on the wrap before grilling helps achieve that golden crust.
Let burritos rest 2 minutes after cooking—makes slicing and serving neater.
Recipe Variations
Spicy Chicken Quesarito
Use shredded rotisserie chicken mixed with taco seasoning instead of beef. Add sliced jalapeños before rolling.
Breakfast Quesarito
Swap beef for scrambled eggs and cooked sausage. Use cheddar cheese, and replace rice with sautéed hash browns.
Bean & Cheese Quesarito
Skip the meat and load up on refried beans, black beans, or a mix. Add extra nacho cheese and a splash of salsa.
Southwest Veggie Quesarito
Add grilled bell peppers, zucchini, corn, and black beans for a meatless twist. Use pepper jack cheese for kick.
Buffalo Ranch Quesarito
Fill with shredded chicken tossed in buffalo sauce, white rice, ranch dressing, and blue cheese crumbles.
Final Thoughts
Making this Cheesy Quesarito brought a little spark of fun back into my kitchen. It felt like a cross between a science project and a comfort food celebration. Watching my grandson beam as he devoured his “better-than-Taco-Bell” version was the cherry on top. What started as a random request turned into a regular recipe I now keep tucked behind my spice jars.
I love that it’s flexible enough to suit whoever shows up at the table—meat-lovers, spice-seekers, even picky eaters. It’s got that restaurant-style wow factor but is made with real, simple ingredients. I might be retired, but dishes like this keep my kitchen buzzing and my heart full.
So if you’re looking for a cheesy, satisfying, hands-on dinner that brings smiles all around, give this Quesarito a try. Just be warned—once you make it, your family might expect it every weekend.
Homemade Taco Bell Cheesy Quesarito
Print ThisIngredients
- Taco Meat
- 1 lb ground beef
- ¼ cup water
- 1 tbsp taco seasoning
- Spanish Rice
- 2 tbsp olive oil
- ¼ cup chopped onion
- 1½ cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
- 1 tsp garlic salt
- 1 tsp cumin
- Chipotle Sauce
- ½ cup sour cream
- 2 tsp chipotle sauce (from adobo peppers)
- 1 tsp chili powder
- ½ tsp sugar
- ½ tsp salt
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Quesaritos
- 8 flour tortillas (burrito size)
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- ½ cup sour cream
- 1 tbsp olive oil
Instructions
Step 1: Cook the Taco Meat
Brown ground beef in a skillet over medium-high heat. Drain, then stir in taco seasoning and 1/4 cup water. Simmer for 3–5 minutes. Set aside.
Step 2: Make the Spanish Rice
Sauté onion in olive oil for 5 minutes. Add rice and cook until lightly browned. Stir in broth, salsa, garlic salt, and cumin. Cover and simmer for 20 minutes until liquid is absorbed. Fluff and set aside.
Step 3: Mix the Chipotle Sauce
Whisk sour cream, chipotle sauce, and spices in a small bowl until smooth. Set aside.
Step 4: Warm Tortillas and Cheese
Microwave tortillas wrapped in damp paper towels for 30 seconds. Heat nacho cheese sauce separately.
Step 5: Build the Quesadilla Base
Spread nacho cheese on 4 tortillas, sprinkle shredded cheese, and top with another tortilla. Press to seal.
Step 6: Add the Filling
Spoon taco meat and rice onto each quesadilla. Drizzle with chipotle sauce and sour cream.
Step 7: Roll the Quesaritos
Fold sides in, then roll tightly into burritos.
Step 8: Grill and Serve
Brush skillet with olive oil and cook each burrito 2–3 minutes per side until golden. Serve hot.
