Homemade Quesarito
This Homemade Quesarito combines the best of burritos and quesadillas into one delicious, cheesy package! Packed with taco beef, cilantro lime rice, nacho cheese, and chipotle crema, it's baked to crispy perfection and topped with even more crema for the ultimate indulgence. Perfect for a fun family dinner or a satisfying meal prep!
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.