If you miss Taco Bell’s Quesarito as much as I do you will love making this cheesy spicy show-stopper right in your own kitchen. It brings together melty nacho cheese creamy chipotle sauce flavorful beef and fluffy Spanish rice all wrapped inside a double layer of tortillas then griddled golden. It is fiercely satisfying with every bite and a huge hit for family dinners or gatherings.
Why You Will Love This Recipe
- Cheesy and comforting layers in every bite
- Crunchy golden exterior with a gooey center
- Perfect way to use up leftover rice or ground beef
- Saves money and time versus fast food runs
- Fun crowd-pleaser for taco night parties
I first tried making this Quesarito after it vanished from the menu and my family would not let me stop They say it is even better than the drive-thru version
Ingredients
- Ground beef: adds savory richness and protein Look for lean beef so the filling is not greasy
- Taco seasoning: creates classic Tex-Mex flavor Make your own or buy packets with minimal additives
- White rice: forms the base for Spanish rice Choose long grain rice for the fluffiest texture
- Chicken broth: infuses the rice with more depth than water Use low sodium for better control of saltiness
- Chunky salsa: gives the rice bold flavor and keeps it moist Pick a salsa you love since its taste shines through
- Onion and olive oil: bring sweetness and help the rice toast to perfection Pick a fresh firm onion
- Cumin, garlic salt, and Mexican cheese blend: add aroma explosion Flavorful essentials for both meat and rice
- Sour cream: in both the sauce and topping cools the spice Use thick full-fat if you can find it
- Chipotle in adobo and its sauce: provide smoky spicy kick Make sure to taste since heat levels can vary
- Nacho cheese sauce: delivers the creamy gooey quesadilla layer Opt for a good brand or make your own
- Large flour tortillas: are key to holding all the fillings together Choose soft fresh tortillas that bend easily
- Tips: Select the freshest tortillas possible since older ones tend to crack Heat them for easier rolling and a softer chewy finish
Step-by-Step Instructions
Prepare The Taco Meat:Brown the ground beef in a wide skillet over medium-high heat Stir frequently to break up the meat as it cooks until no longer pink Drain off any excess fat at this point Sprinkle in taco seasoning and pour in water Stir gently and let the mixture simmer uncovered for about five minutes so the flavors meld and the liquid reduces a bit Set asideMake The Spanish Rice:In a second large skillet heat olive oil over medium Add the chopped onion and sauté about five minutes until softened and translucent Stir the rice right into the onions and continue stirring for two to three minutes until the grains start to turn golden Pour in chicken broth then chunky salsa garlic salt and cumin Stir well Bring the mixture to a gentle boil then immediately lower the heat to a simmer Cover the pan tightly and leave alone for about twenty minutes until the rice is tender and the liquid is absorbed Remove lid and fluff with a fork Set asideMix The Chipotle Sauce:Combine sour cream chipotle sauce chili powder sugar salt cumin paprika garlic powder and onion powder into a small bowl Whisk until completely smooth and creamy Adjust heat by adding more chipotle sauce if desired Set asideBuild The Quesaritos:Place flour tortillas in a microwave wrapped in damp paper towels Heat for thirty seconds until warm and flexible Warm cheese sauce as well Lay out half the tortillas Spread a generous layer of nacho cheese sauce onto them leaving a one inch border Sprinkle a thick layer of shredded cheese on the cheese sauce Top each with a second tortilla and press lightly Spoon some cooked taco meat onto the second tortilla and add a scoop of Spanish rice Drizzle with chipotle sauce and splashes of sour creamRoll And Toast The Burritos:Fold the sides in tightly then roll up the tortillas into burrito shapes Heat a skillet over medium-high and brush thinly with olive oil When hot place the burritos seam side down Press gently Cook each side for two to three minutes until golden brown and crisp all overServe:Slice in half and serve immediately Enjoy with extra chipotle sauce salsa and even jalapenos if you like
You Must Know
- Full of protein and fiber thanks to beef and rice
- Freezes well if wrapped tightly in foil
- Easily adjusts for personal spice preferences
My favorite part is always mixing up the chipotle sauce It is the ingredient that gives the whole dish its smoky heat and I always double it because my family can never get enough We once made a panful for a movie night and ended up eating almost all of them before the opening credits
Storage Tips
Wrap leftover Quesaritos tightly in foil and keep in the fridge for up to three days Reheat on a pan or in a toaster oven to restore crunch For longer storage freeze them individually then thaw and reheat directly from frozen
Ingredient Substitutions
Switch up the filling by using rotisserie chicken instead of beef or swap rice for cooked quinoa If you are out of nacho cheese make your own quick cheese sauce by melting cheddar with a splash of milk Vegetarians can sub in black beans for the meat with a sprinkle of smoked paprika for that savory background
Serve the Quesarito sliced in halves or thirds for a party platter Add sides like guacamole pico de gallo or a big green salad Try a squeeze of lime and some fresh cilantro to brighten the plate and bring everything together
Cultural Context
The Quesarito was created by Taco Bell as a mashup of quesadilla and burrito a classic example of creative Tex-Mex cuisine While not traditional Mexican food it draws on familiar flavors and textures perfect for modern comfort food cravings
Pro Tips
- Always heat tortillas before assembling to avoid cracks and ensure easier rolling
- Do not rush the toasting step since that golden crust locks in flavor and gives the best texture
- When making the rice do not lift the lid during simmering so you keep the grains fluffy and prevent mushy results
Recipe FAQs
→ What Type Of Cheese Works Best For The Filling?
A blend of shredded Mexican cheese and nacho cheese sauce gives the Quesarito that signature gooey texture and tang.→ How Do I Keep The Tortilla Soft And Easy To Roll?
Warm the flour tortillas in the microwave wrapped in damp paper towels for a pliable texture that resists tearing.→ Can I Use Leftover Rice For The Filling?
Yes, leftover white or Spanish rice mixed with salsa and seasonings works well when pressed into the tortilla for an easy shortcut.→ What’s The Key To The Chipotle Sauce Flavor?
Mixing sour cream with chipotle in adobo, chili powder, and spices delivers a smoky, spicy kick that enhances the whole wrap.→ How Do I Achieve The Signature Grilled Finish?
After assembling, cook the Quesarito in a hot, lightly oiled skillet for a few minutes per side until crispy and golden brown.→ Is It Possible To Make These Vegetarian?
Replace the ground beef with your favorite meat alternative or seasoned beans for a tasty vegetarian option.