Cheesy Chipotle Beef Quesarito (Print Version)
# Ingredients:
→ Main Components
01 -
500 g lean ground beef
02 -
30 g taco seasoning
03 -
30 ml water
04 -
240 g cooked long grain white rice
05 -
250 ml low sodium chicken broth
06 -
150 g chunky salsa
07 -
1 small yellow onion, finely chopped
08 -
15 ml olive oil
09 -
3 g ground cumin
10 -
2 g garlic salt
11 -
120 g shredded Mexican cheese blend
12 -
250 ml nacho cheese sauce
13 -
8 large flour tortillas (approx. 25 cm diameter)
→ Chipotle Sauce
14 -
120 g sour cream
15 -
18 g chipotle in adobo sauce, minced
16 -
10 ml adobo sauce from chipotles
17 -
1.5 g chili powder
18 -
2 g granulated sugar
19 -
1 g fine salt
20 -
1 g ground cumin
21 -
1 g smoked paprika
22 -
1 g garlic powder
23 -
1 g onion powder
→ For Serving
24 -
Extra chipotle sauce
25 -
Sour cream
26 -
Salsa
27 -
Jalapeños, sliced
# Instructions:
01 -
Heat a large skillet over medium-high. Add ground beef and cook, breaking up with a spoon, until no longer pink. Drain excess fat. Sprinkle in taco seasoning and stir in water. Simmer uncovered, stirring occasionally, for 5 minutes until well combined and slightly thickened. Remove from heat.
02 -
In a separate skillet, heat olive oil over medium. Sauté chopped onion for 5 minutes until soft and translucent. Add uncooked rice and stir for 2–3 minutes until lightly golden. Pour in chicken broth, salsa, garlic salt, and cumin. Stir well, bring to a gentle boil, cover, reduce to low, and simmer undisturbed for 20 minutes until rice is tender and liquid absorbed. Fluff with a fork and set aside.
03 -
In a bowl, combine sour cream, minced chipotle, adobo sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder. Whisk until smooth and creamy. Adjust heat to taste with extra chipotle if desired.
04 -
Stack tortillas and wrap in damp paper towels. Microwave for 30 seconds until pliable. Heat nacho cheese sauce gently until pourable.
05 -
Lay out half the tortillas. Spread each with a generous layer of warm nacho cheese sauce, leaving a 2 cm border. Distribute half the shredded cheese over cheese sauce. Press a second tortilla on top of each stack. Top with spoonfuls of taco meat, Spanish rice, a drizzle of chipotle sauce, and a little sour cream.
06 -
Fold side edges tightly over filling, then roll up into burritos. Heat a nonstick skillet over medium-high and brush with a thin layer of olive oil. Cook burritos seam-side down for 2–3 minutes per side until golden brown and crisp all over.
07 -
Let cool slightly, then slice in half. Serve immediately with extra chipotle sauce, salsa, sliced jalapeños, or your favorite toppings.
# Notes:
01 -
Quesaritos freeze well when wrapped tightly in foil. Reheat from frozen in a toaster oven or skillet to restore crispness.
02 -
Heat tortillas before assembling to prevent cracking and ensure smooth rolling.
03 -
Variations include swapping beef for rotisserie chicken, black beans, or quinoa, and making the cheese sauce from scratch with cheddar and milk.
04 -
Ensure the pan is properly preheated to create a golden, crisp exterior without drying out the filling.
05 -
Avoid lifting the lid while rice simmers to maintain fluffy grains.