Cheesy Taco Bell Quesarito

Perfect choice  The Cheesy Taco Bell Quesarito is a fusion of a quesadilla and a burrito – cheesy, creamy, beefy, and full of flavor. I’ll give you a long, detailed recipe so you can make it step by step at home.

 Cheesy Taco Bell Quesarito (Copycat Recipe)

 Ingredients (4 large Quesaritos)

For the Seasoned Beef:

• 1 lb (450 g) ground beef (80/20 is best for flavor)
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)
• ½ tsp black pepper
• 1 tsp salt (adjust to taste)
• ½ cup water or beef broth

For the Chipotle Sauce:

• ½ cup mayonnaise
• 2 tbsp sour cream
• 1–2 tsp adobo sauce (from canned chipotle peppers)
• 1 chipotle pepper in adobo, minced (optional, for stronger flavor)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Juice of ½ lime

For the Rice:

• 1 cup uncooked long-grain white rice
• 2 cups chicken broth (or water + bouillon)
• 1 tbsp butter or oil
• ½ tsp salt
• Juice of ½ lime
• 2 tbsp chopped fresh cilantro (optional)

Other Fillings:

• 2 cups shredded Mexican cheese blend (or cheddar + Monterey Jack)
• 1 cup nacho cheese sauce (homemade or store-bought)
• 1 cup sour cream
• 4 large burrito-size flour tortillas (12-inch)
• 4 medium flour tortillas (8-inch)

 Step-by-Step Instructions

1. Cook the Seasoned Beef

1. Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned (6–8 minutes).
2. Drain excess fat if necessary.
3. Stir in the chili powder, cumin, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
4. Add ½ cup water (or broth), stir well, and let it simmer on low heat for 5–7 minutes until the liquid slightly reduces and coats the beef.
5. Taste and adjust seasoning. Remove from heat.

2. Make the Chipotle Sauce

1. In a small bowl, whisk together mayonnaise, sour cream, adobo sauce, chipotle pepper, garlic powder, paprika, and lime juice.
2. Taste – add more adobo for spiciness, or extra sour cream to mellow it out.
3. Refrigerate until ready to use (this makes it thicken slightly).

3. Prepare the Rice

1. Rinse the rice in cold water until the water runs mostly clear.
2. In a saucepan, heat butter/oil, then add the rice and toast for 2 minutes.
3. Add chicken broth and salt, bring to a boil, then cover and reduce heat to low.
4. Cook for 15 minutes (without opening the lid), then remove from heat and let rest 5 minutes.
5. Fluff with a fork, then stir in lime juice and cilantro.

4. Build the Quesarito

Each Quesarito uses two tortillas – a smaller one for the cheesy quesadilla layer, and a larger one to wrap everything into a burrito.

1. Place a medium tortilla on a skillet over medium heat. Sprinkle with ½ cup shredded cheese.
2. Place a large burrito tortilla on top, pressing gently so the cheese melts and “glues” them together. Heat until golden, then flip for a few seconds.
3. Transfer to a clean surface (cheese side inside).

5. Add the Fillings

1. Spread 2–3 tbsp of nacho cheese in the center.
2. Add ½ cup seasoned beef on top.
3. Spoon ¼ cup cooked rice over the beef.
4. Drizzle with 2 tbsp chipotle sauce.
5. Add a dollop (1–2 tbsp) of sour cream.
6. Sprinkle a little extra shredded cheese if you like it extra cheesy.

6. Roll It Up

1. Fold the sides inward first.
2. Bring the bottom edge over the fillings, tuck it tightly, and roll into a burrito.
3. For best results, place seam-side down on a hot skillet for 1–2 minutes to seal.

7. Serve & Enjoy

• Slice in half and serve warm with extra chipotle sauce or salsa on the side.
• For an even more “Taco Bell” vibe, wrap them in foil to steam slightly before eating.

 Tips & Variations

• Protein Swap: Use shredded chicken, steak strips, or black beans for a vegetarian option.
• Extra Heat: Add jalapeños or hot sauce inside.
• Healthier Version: Use whole wheat tortillas, light sour cream, and lean ground turkey.
• Make Ahead: Prep beef, rice, and sauce in advance. Assemble and warm before serving.