There’s something undeniably satisfying about recreating your favorite fast food items at home, and the Taco Bell Quesarito is no exception. This clever hybrid combines the cheese-pull joy of a quesadilla with the hearty fillings of a burrito, creating a handheld masterpiece that’s become a cult favorite.
My homemade version stays true to the original while giving you the freedom to customize ingredients and portion sizes. Plus, making these at home means you can enjoy them fresh off the griddle, with that perfect crispy exterior and melty interior that sometimes gets lost in delivery.
Why You’ll Love This
- It’s a fun, interactive recipe that’s perfect for family dinner nights
- You can control the spice level to suit everyone’s preferences
- The cheese-to-filling ratio is completely customizable
- Prep components ahead of time for a quick assembly when you’re ready to eat
- Leftovers can be wrapped and frozen for future cravings
Ingredients
- 1 lb ground beef
- 1/4 cup water
- 1 tablespoon taco seasoning
- 2 tablespoons olive oil
- 1/4 cup onion, chopped
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- 1/2 cup sour cream
- 2 teaspoons chipotle sauce from adobo peppers
- 1 teaspoon chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 burrito-size flour tortillas
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1 tablespoon olive oil for cooking
Instructions
- In a large skillet over medium-high heat, cook and crumble ground beef until no longer pink. Stir in taco seasoning and water. Cook uncovered for 3-5 minutes until flavors combine and liquid reduces. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion until tender, about 5 minutes. Add rice and stir frequently until it begins to brown.
- Stir in chicken broth, salsa, garlic salt, and cumin. Reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed and rice is tender. Set aside.
- In a small bowl, whisk together sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth. Set aside.
- Wrap tortillas in damp paper towels and microwave for 30 seconds until warmed and pliable. Also warm the nacho cheese sauce in microwave until smooth.
- Spread nacho cheese sauce on 4 tortillas, leaving a 1-inch border around the edges. Sprinkle shredded Mexican cheese over the nacho cheese. Top with remaining 4 tortillas and press gently to seal.
- On top of each double-tortilla quesadilla, spread taco meat and Spanish rice. Drizzle with chipotle sauce and sour cream.
- Fold in the sides of the tortillas, then roll tightly from bottom to top like a burrito, keeping all filling contained inside.
- Heat olive oil in a large skillet over medium-high heat. Cook each quesarito seam-side down first, for 2-3 minutes per side until golden brown and crispy all around.
- Remove from heat and let cool for 1-2 minutes before cutting. Serve immediately while the cheese is still melted and the outside is crispy.
Tips & Variations
- For a vegetarian version, substitute the ground beef with black beans or plant-based meat alternative
- Add diced jalapeños or hot sauce if you prefer a spicier quesarito
- Make your own nacho cheese sauce by melting 1 cup of American cheese with 1/4 cup milk
- Prepare the beef and rice ahead of time for quicker assembly
- For a lower-carb option, use a cauliflower rice blend instead of regular rice
- If you don’t have chipotle sauce, mix 1 teaspoon of adobo sauce from canned chipotles into your sour cream
Serving Suggestions
These quesaritos are a meal on their own, but they pair beautifully with simple sides. Serve with a light side salad dressed with lime and cilantro, or some Mexican-style street corn for a complete feast. A side of guacamole or pico de gallo for dipping adds freshness to balance the richness.
For a fun Taco Bell-inspired spread, serve alongside homemade cinnamon twists or Mexican pizza for the ultimate fast food recreation night!
Notes
- Store assembled but uncooked quesaritos wrapped in foil in the refrigerator for up to 2 days
- To freeze, wrap tightly in foil and place in freezer bags for up to 1 month
- The quesarito is done when the exterior is golden brown and crispy and the cheese is completely melted
- For best results, serve immediately while the cheese is still gooey and the exterior is crisp
FAQs
Can I make these ahead of time?
Yes! You can prepare all the components in advance and assemble just before serving, or fully assemble and refrigerate for up to 24 hours before the final toasting step.
How spicy is this recipe?
As written, it’s mild to medium, depending on your chipotle sauce. You can easily adjust the heat level by adding more or less chipotle sauce or including diced jalapeños.
Can I use corn tortillas instead of flour?
Flour tortillas work best for quesaritos as they’re more pliable and hold together better. Corn tortillas tend to crack when rolled this way.
What’s the best cheese to use?
A Mexican blend works great, but you can also use a combination of monterey jack and cheddar for the best melt and flavor.
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