Cheesy Taco Bell Quesarito

Craving the legendary Taco Bell Quesarito but want all that cheesy Tex Mex flavor right in your own kitchen This homemade copycat absolutely nails the melty cheese creamy chipotle sauce seasoned beef and fluffy Spanish rice all wrapped in a double layer tortilla and pan fried until golden With pantry staples and a few easy steps you will have a crowdpleaser that rivals the fast food original

I first whipped this up for a movie night when our takeout plans fell through and now we make it every month It is the kind of recipe that makes everyone gather in the kitchen waiting for the next batch to come off the skillet

Ingredients

• Ground beef: Choose 80 or 85 percent lean for juiciness and flavor
• Taco seasoning: Pick your favorite blend or make it at home with chili powder cumin and paprika
• White rice: Use a long grain variety for the fluffiest texture
• Chicken broth: Opt for low sodium so you control the salt
• Chunky salsa: Adds bold tomato flavor and moisture to the rice look for brands with plenty of diced veggies
• Onion: Go for yellow or white and chop it fine for even cooking
• Olive oil: For sautéing the onion and griddling the burrito
• Cumin: Boosts earthy Tex Mex depth choose fresh ground if possible
• Garlic salt: Gives the rice bold and balanced flavor
• Mexican cheese blend: For ultimate melt and flavor mix cheddar Monterey Jack and Asadero or look for a pre shredded bag
• Sour cream: Softens the heat and brings a rich creamy texture to the chipotle sauce
• Chipotle peppers in adobo: Bring smoky vibrant heat buy a small can and freeze leftovers in portions
• Nacho cheese sauce: Melty and essential for the classic quesarito gooeyness
• Flour tortillas: Large burrito size is best look for fresh and pliable wraps

Step-by-Step Instructions

Brown the Beef:

Cook the ground beef in a skillet over mediumhigh heat until fully browned Use a spatula to break it into fine crumbles as it cooks Drain off any fat and stir in taco seasoning and a splash of water Simmer for five minutes so the flavors deepen and the meat becomes saucy

Make the Spanish Rice:

Heat olive oil in a separate skillet over medium Add chopped onion and cook until it is translucent and fragrant This takes several minutes Stir in uncooked rice and let it toast slightly before pouring in the chicken broth chunky salsa garlic salt and cumin Bring it all to a lively boil then cover reduce the heat and simmer for twenty minutes until the rice is tender and has absorbed all the liquid Fluff with a fork to keep the grains separate

Mix the Chipotle Sauce:

In a small bowl blend together sour cream finely chopped chipotle peppers and some of their adobo sauce Mix until the sauce is creamy and has a warm smoky color Adjust heat by adding more or less pepper to suit your taste

Prep the Tortillas and Cheese:

Warm tortillas briefly in the microwave wrapped in a damp towel This makes them flexible and easy to fold Spread nacho cheese sauce over half of the tortillas then sprinkle them generously with the shredded Mexican cheese Place a plain tortilla over the cheesy one to make a double layer

Assemble the Quesarito:

Spoon seasoned beef onto the center of each double tortilla layer Next add a scoop of Spanish rice Drizzle generously with your homemade chipotle sauce and add a few dollops of sour cream

Fold and Toast:

Fold in the sides of the tortilla then roll it up tightly Heat a clean skillet with a little olive oil on mediumhigh Place each quesarito seam side down Cook for two to three minutes per side pressing gently so it gets golden and irresistible on the outside

Serve and Enjoy:

Slice your quesaritos in half Serve them piping hot with extra chipotle sauce more salsa or your favorite toppings

Pin it

One of my favorite things is that you can tailor each quesarito to suit picky eaters Each time I make these I remember my little brother declaring that the crispy edges were the best part We all agree on adding that extra minute in the skillet for crunch

Storage Tips

Let the quesaritos cool completely before packing them up Store in an airtight container in the refrigerator up to three days For longer storage wrap in foil and freeze When ready to eat reheat in a hot skillet or oven to crisp the outside and keep the cheese gooey inside

Ingredient Substitutions

Swap ground beef for rotisserie chicken or black beans to keep things interesting Dairyfree cheese and vegan sour cream also work so everyone can enjoy There is no rule against adding sautéed peppers or corn into your rice for extra veggies

Serving Suggestions

Plate up with extra salsa guacamole or even shredded lettuce Slice and serve as a finger food for parties If you have leftovers wrap them in parchment and take for a satisfying lunch on the go

A Bit of Context

The Quesarito is Taco Bells cheesy modern mashup combining a quesadilla and a burrito It became a hit with fans who wanted both the melty cheese and loaded filling Inventing your own at home means you get to control the quality and spice level and maybe relive a little nostalgia too

Frequently Asked Questions

→ How do I get the tortillas crispy?

Griddle the assembled wraps in a hot skillet with a little oil for 2–3 minutes per side until golden brown and crisp.

→ Can I substitute the ground beef?

Yes, rotisserie chicken, cooked shredded chicken, or black beans work well as alternatives to ground beef.

→ What's the best way to reheat leftovers?

For the crispiest texture, reheat on a skillet or in an air fryer. Microwave if short on time, but tortillas may soften.

→ Is homemade chipotle sauce necessary?

Homemade chipotle sauce adds big flavor, but you can use store-bought if preferred or for convenience.

→ How can I make this spicier?

Add extra chipotle peppers, a dash of hot sauce, or spicy shredded cheese to increase the heat level.

→ Can I prepare ahead of time?

You can assemble everything in advance and refrigerate. Griddle when ready to serve for best texture.