Hey, friend! Let’s dive into a Taco Bell classic you can make right at home: the Homemade Quesarito! This genius mashup of a quesadilla and burrito wraps seasoned beef, cheesy rice, and creamy sauces in a melty, cheesy tortilla hug. It’s crispy, gooey, and packed with Tex-Mex flavors—perfect for Taco Tuesday, game nights, or when you’re craving fast food vibes without leaving the house. I got hooked on quesaritos years ago and started tweaking recipes from spots like Delish and Joshua Weissman to nail that Taco Bell magic. Whether you’re a spice lover or keeping it mild, this recipe’s got you covered. Pair it with a frosty soda or some guac, and you’re set for a flavor fiesta. Ready to roll up this cheesy dream? Let’s get cooking
Why You’ll Love This Recipe
- Cheesy perfection: A quesadilla exterior stuffed with burrito goodness—melty cheese in every bite!
- Quick and fun: Ready in about 40 minutes, it’s a fast way to satisfy Taco Bell cravings.
- Crowd-pleaser: Perfect for friends, family, or anyone who loves bold, comforting flavors.
- Customizable: Swap meats, add veggies, or crank up the heat to make it your own.
- Budget-friendly: Uses pantry staples and affordable ingredients for restaurant vibes at home.
- Make-ahead friendly: Prep components ahead or freeze for quick meals later.
- No drive-thru needed: Skip the line and enjoy a fresher, tastier version anytime.
Ingredients You’ll Need
- Large flour tortillas (burrito-size): Soft and pliable to wrap the cheesy quesadilla and fillings.
- Ground beef (85/15): Lean but flavorful for that classic Taco Bell seasoned beef taste.
- Taco seasoning: Store-bought or homemade (chili powder, cumin, paprika, garlic powder) for bold flavor.
- White rice: Medium-grain for fluffy texture, jazzed up with lime and cilantro.
- Shredded Mexican cheese blend: Cheddar and Monterey Jack for melty quesadilla goodness.
- Nacho cheese sauce: Store-bought or homemade for that gooey, Taco Bell-style drizzle.
- Sour cream: Adds creamy tang to balance the spice.
- Chipotle sauce: Canned chipotle in adobo blended with mayo for smoky heat.
- Cilantro and lime: Fresh touches to brighten the rice and elevate flavors.
- Olive oil: For cooking beef and toasting the quesarito to crispy perfection.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Homemade Quesarito (Step-by-Step Instructions)
Step 1: Cook the Seasoned Beef
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add 1 pound ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat. Stir in 1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder) and ½ cup water. Simmer for 3–5 minutes until the flavors meld and the liquid is mostly absorbed. Set aside. Pro tip: Don’t over-drain the fat—a little adds flavor, but too much makes it greasy.
Step 2: Prep the Cilantro-Lime Rice
Cook 1 cup white rice according to package directions (about 1 ½ cups water, 15–20 minutes). Once cooked, fluff with a fork and mix in 2 tablespoons chopped cilantro, zest and juice of 1 lime, and a pinch of salt. Set aside. Note: If using an Instant Pot, combine rice, 1 cup water, and 1 teaspoon tomato bouillon, pressure cook for 3 minutes, and naturally release.
Step 3: Make the Chipotle Sauce
In a small bowl, blend ½ cup mayonnaise with 1–2 tablespoons chipotle in adobo sauce (adjust for spice), 1 teaspoon white sugar, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of smoked paprika. Whisk until smooth. Cover and chill until ready to use. Heads-up: Blend the chipotle for a smoother sauce, or leave it chunky for texture.
Step 4: Prepare the Quesadilla Base
Lay out 4 large flour tortillas. Sprinkle ½ cup shredded Mexican cheese blend evenly over each tortilla, leaving a 1-inch border. Top each with another tortilla, pressing gently. Microwave each pair in a damp paper towel for 20–30 seconds on 50% power to melt the cheese and soften the tortillas. Alternatively, heat a large skillet over medium heat, add the tortilla-cheese-tortilla stack, and cook for 1–2 minutes per side until the cheese melts but the tortillas stay pliable. Tip: Keep tortillas soft—crisp ones won’t roll well.
Step 5: Assemble the Quesarito
Place a quesadilla on a flat surface. Spread 1 tablespoon sour cream over the center, followed by 1 tablespoon chipotle sauce. Spoon ¼ cup cilantro-lime rice, ¼ cup seasoned beef, and 2 tablespoons nacho cheese sauce in a line down the middle. Optional: Add diced tomatoes, lettuce, or jalapeños for extra flair. Fold the bottom and top edges in, then roll tightly from one side to form a burrito, tucking in the fillings as you go. Pro tip: Don’t overfill—keep it slim for easier rolling and to avoid spills.
Step 6: Toast the Quesarito
Heat a large skillet over medium-high heat and lightly spray with vegetable oil. Place the quesarito seam-side down and cook for 2–3 minutes per side until golden and crispy. Repeat for remaining quesaritos. Note: A grill pan adds nice grill marks, but a regular skillet works just as well.
Step 7: Serve and Enjoy
Slice each quesarito in half diagonally and serve hot with extra chipotle sauce, nacho cheese, or guacamole on the side. Pair with tortilla chips and salsa or a cold drink like a Baja Blast for the full Taco Bell experience. Tip: Serve with plenty of napkins—these can get gloriously messy!
Helpful Tips
- Meal prep it: Cook beef, rice, and chipotle sauce up to 2 days ahead and store in the fridge. Assemble and toast just before serving for the freshest texture. You can also freeze assembled (untoasted) quesaritos wrapped in foil for up to 3 months—thaw in the fridge and toast to serve.
- Storage: Store leftovers in foil or an airtight container in the fridge for 3–4 days. Freeze for up to 3 months.
- Reheating: Reheat in a skillet over medium heat for 2–3 minutes per side to restore crispiness, or microwave with a damp paper towel for 2–3 minutes (less crispy).
- Perfect pairings: Serve with Mexican street corn salad, tortilla chips with guac, or a Taco Bell Caramel Apple Empanada for dessert. Wash it down with a frozen margarita or soda.
- Creative twists:
- Swap beef for ground turkey, chicken, or plant-based crumbles for a vegetarian option.
- Add refried beans or black beans for extra heartiness—reduce rice to balance.
- Toss in diced jalapeños, cilantro, or olives for a flavor boost.
- Use pepper jack or provolone for a different cheesy vibe.
- Drizzle with sriracha or hot sauce for extra heat.
- Avoid soggy quesaritos: Don’t overfill with sauces or wet ingredients. Toast right before serving to keep the exterior crisp. Warm tortillas properly to ensure they roll without cracking.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Prep beef, rice, and sauce up to 2 days ahead and store in the fridge. Assemble and toast just before serving. You can also freeze assembled quesaritos for up to 3 months—thaw and toast to serve.
Can I freeze quesaritos?
Absolutely! Wrap assembled (untoasted) quesaritos in foil, label with the date, and freeze for up to 3 months. Thaw in the fridge overnight and toast in a skillet to reheat.
What if I don’t have nacho cheese sauce?
Make a quick version by melting 1 cup shredded cheddar with ¼ cup milk and a pinch of chili powder over low heat, stirring until smooth. Or use queso dip from the store.
Can I make this vegetarian or vegan?
Swap beef for black beans, refried beans, or plant-based crumbles. Use dairy-free cheese and sour cream for vegan. Ensure taco seasoning is vegan-friendly.
How do I make it spicier?
Add more chipotle in adobo to the sauce, mix diced jalapeños into the beef, or serve with spicy hot sauce. For extra kick, sprinkle cayenne in the rice.
I’m obsessed with making this Homemade Quesarito whenever I’m craving that Taco Bell fix—it’s so much fun to assemble, and the cheesy, crispy result is always a mood-lifter. I love serving mine with a side of guac and a cold drink, maybe with a few extra jalapeños for some heat. Give it a try for your next dinner or party, and let me know in the comments how it turns out—I’d love to hear if you kept it classic or spiced it up with your own twist!
Homemade Quesarito
Ingredients
- Chipotle Crema:
- ½ cup mayo
- ½ cup Greek yogurt whole milk
- 3 chipotle peppers + 1 tsp adobo
- 1 tbsp garlic powder
- 1 tsp ground cumin
- Kosher salt to taste
- Nacho Cheese:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup warm milk
- 8 oz sharp cheddar shredded
- 4 oz American cheese yellow, diced
- 2 tbsp pickled jalapeño juice
- Cayenne to taste
- Kosher salt to taste
- Taco Beef:
- 1 tbsp neutral oil
- 2 lb ground beef
- 2 packets taco seasoning
- Cilantro Lime Rice:
- 3 cups cooked white rice Jasmine or Basmati, warmed
- 2 tbsp salted butter
- 2 tbsp lime juice
- 1 lime zest
- ¼ cup fresh cilantro
- The Rest:
- 12 burrito-size flour tortillas like homemade flour tortillas
- 15 oz shredded Mexican blend cheese
- 1 ½ cups Greek yogurt whole milk
- 1 ½ cups cilantro
Instructions
- Make the Chipotle Crema:
- In a blender, combine all chipotle crema ingredients and puree until smooth. Taste and adjust seasoning with more salt or spice as needed. Set aside.
- Make the Nacho Cheese:
- In a medium saucepan over medium-low heat, melt butter. Whisk in flour until smooth and cook for 1-2 minutes. Gradually add the warm milk and whisk until fully combined. Remove from heat, stir in the cheeses until melted, then add jalapeño juice, cayenne, and salt to taste. Set aside.
- Make the Taco Beef:
- In a large skillet, heat oil over medium-high. Add beef in large chunks and press down to brown. Flip and brown all sides, then break into small pieces. Add taco seasoning and follow packet instructions to finish.
- Make the Cilantro Lime Rice:
- Toss warm rice with butter, lime juice, lime zest, and fresh cilantro.
- Assemble, Wrap, and Bake:
- Spread nacho cheese on one tortilla, leaving 1/2 inch around the edges. Top with shredded cheese, then add another tortilla. In the center-lower third of each tortilla, add cilantro lime rice, taco meat, more nacho cheese, chipotle crema, Greek yogurt, and cilantro. Carefully roll into a burrito, sealing the sides.
- Bake, Sear, and Serve:
- Preheat the oven to 350°F and arrange a rack in the center. Wrap each burrito in parchment paper, place on a baking sheet, and bake for 15 minutes. Remove from the oven and sear in a skillet over medium heat until golden brown on both sides. Serve immediately with extra chipotle crema and Greek yogurt.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Customize It: Add your favorite toppings like guacamole, salsa, or sour cream for extra flavor.
- Meal Prep Tip: Assemble the quesaritos ahead of time, refrigerate, and bake when ready to serve.
