Taco Bell Cheesy Quesarito

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The Taco Bell Cheesy Quesarito is the ultimate comfort food mashup. Imagine a cheesy quesadilla wrapped around a flavorful burrito—packed with seasoned beef, creamy chipotle sauce, Spanish rice, and gooey melted cheese. Then grilled to perfection for that irresistible warm, crispy exterior. It’s indulgent, cheesy, and absolutely satisfying!

Ingredients For Taco Bell Cheesy Quesarito

For the seasoned beef:

  • 1 lb (450 g) ground beef

  • 2 tbsp taco seasoning (store-bought or homemade)

  • ¼ cup water

For the Spanish rice:

  • 1 cup long-grain rice

  • 2 cups chicken broth

  • 1 tbsp tomato paste or ½ cup tomato sauce

  • 1 tsp cumin

  • ½ tsp chili powder

  • Salt, to taste

Other fillings:

  • 8 large flour tortillas (burrito-size)

  • 2 cups shredded cheddar cheese (or Mexican blend)

  • 1 cup nacho cheese sauce (store-bought or homemade)

  • ½ cup sour cream

  • ½ cup chipotle sauce (or chipotle mayo)

 Instructions

  1. Prepare the rice:

    • In a saucepan, combine rice, chicken broth, tomato paste, cumin, and chili powder.

    • Bring to a boil, then reduce heat to low, cover, and cook 15–18 minutes until fluffy.

  2. Cook the beef:

    • In a skillet, brown ground beef over medium heat.

    • Drain excess fat, stir in taco seasoning and water, and simmer for 3–4 minutes.

  3. Assemble the quesadilla base:

    • Heat a tortilla in a skillet, sprinkle with shredded cheese, and top with another tortilla.

    • Cook until cheese melts and tortillas stick together (this forms your cheesy quesadilla “wrap”).

  4. Build the Quesarito:

    • On the cheesy quesadilla, layer Spanish rice, seasoned beef, nacho cheese, sour cream, and chipotle sauce.

    • Fold tightly into a burrito shape.

  5. Grill it:

    • Place the wrapped Quesarito seam-side down on a skillet or panini press.

    • Grill until golden brown and sealed.

  6. Serve warm with extra chipotle sauce or salsa on the side.

 Notes

  • You can substitute chicken or ground turkey for beef.

  • Use leftover rice by mixing it with taco seasoning and tomato sauce for a quick Spanish rice hack.

  • Chipotle sauce can be swapped with sriracha mayo for a spicy twist.

 Tips

  • Warm tortillas before folding to prevent tearing.

  • Don’t overstuff—keep fillings balanced so it wraps easily.

  • For extra creaminess, mix sour cream with a little lime juice before adding.

  • Double wrap in foil for easy grab-and-go meals.

Servings

  • Makes 4 large Quesaritos (1 per person as a main meal).

Nutritional Info (per serving, approx.)

  • Calories: 720

  • Protein: 32 g

  • Carbs: 68 g

  • Fat: 34 g

  • Fiber: 5 g

  • Sodium: 1420 mg

(Values vary depending on ingredient brands and portions.)

Benefits

  • High in protein, making it filling and satisfying.

  • Great for meal prep—wrap in foil and reheat later.

  • A fun homemade alternative to fast food that lets you control the ingredients.

Q & A

Q: Can I make it vegetarian?
A: Yes! Replace beef with black beans or grilled veggies and keep the rest of the fillings the same.

Q: How do I keep the Quesarito from falling apart?
A: Make sure the cheese layer is melted well between tortillas—it acts as glue. Also, don’t overfill.

Q: Can I freeze them?
A: Yes, wrap tightly in foil and freeze up to 2 months. Reheat in the oven or skillet for best texture.

Q: What’s the difference between a burrito and a Quesarito?
A: A burrito is just one tortilla wrapped with fillings, while a Quesarito is a burrito wrapped in a cheesy quesadilla, then grilled.

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