Homemade Taco Bell-Style Quesarito Recipe

Why You’ll Love This Recipe

• All the nostalgia of the fast-food favorite, made fresher at home with real ingredients.
• Double-cheese impact: a melty quesadilla outside with gooey cheese tucked inside.
• Balanced flavors: smoky chipotle crema, saucy seasoned beef, and gently spiced rice.
• Griddle-finished for a crisp, golden exterior that holds together beautifully.

Grocery List

• Produce: 1 lime, fresh cilantro (optional)
• Dairy: Sour cream, mayonnaise, Monterey Jack cheese, sharp cheddar, butter
• Pantry: 8 flour tortillas (10-inch), long-grain white rice, 1 lb ground beef, chipotles in adobo, tomato paste, chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, smoked paprika, cayenne, kosher salt, black pepper, honey, neutral oil

Full Ingredients

Seasoned Rice (makes about 3 cups)

• 1 cup long-grain white rice, rinsed
• 1 3/4 cups low-sodium chicken broth (or water)
• 1 tbsp tomato paste
• 1 tbsp unsalted butter or neutral oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• Optional: 1 tsp fresh lime juice and 1 tbsp chopped cilantro, for finishing

Seasoned Beef

• 1 lb 80/20 ground beef
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/8 tsp cayenne pepper
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 2/3 cup water

Chipotle Crema

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 2 tbsp finely minced chipotle pepper in adobo, plus 1 tsp adobo sauce
• 1 tbsp fresh lime juice
• 1/2 tsp honey (or sugar)
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt

Quesadilla Wrappers and Assembly

• 8 burrito-size (10-inch) flour tortillas
• 3 cups shredded cheese (about 1 1/2 cups Monterey Jack + 1 1/2 cups sharp cheddar), divided
• 1 tbsp neutral oil or butter, for the griddle
• Optional garnish: chopped cilantro and lime wedges

Step-by-Step Instructions

Step 1: Simmer the seasoned rice

In a medium saucepan, combine the rice, broth, tomato paste, butter, cumin, garlic powder, onion powder, smoked paprika, and salt. Bring to a boil over medium-high heat. Stir once, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. If using, stir in lime juice and cilantro. Keep warm.

Step 2: Mix the chipotle crema

In a small bowl, whisk together sour cream, mayonnaise, minced chipotle, adobo sauce, lime juice, honey, garlic powder, and salt until smooth. Cover and refrigerate until needed. The flavors meld as it rests.

Step 3: Brown and season the beef

Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and no longer pink, 6–8 minutes. Spoon off excess fat if needed. Sprinkle in chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, cayenne, salt, and pepper. Stir in tomato paste and water. Simmer over medium heat, stirring occasionally, until slightly thickened and saucy, 2–3 minutes. Reduce heat to low to keep warm.

Step 4: Build the quesadilla wrappers

Set a clean nonstick skillet or griddle over medium heat (about 350–375°F if using an electric griddle). Place one tortilla in the dry pan. Sprinkle 1/2 cup shredded cheese evenly to the edges, leaving a 1/4-inch border. Top with a second tortilla. Cook 60–90 seconds until the bottom has light golden spots and the cheese begins to melt. Flip and cook another 45–60 seconds. Transfer to a plate and cover with a towel to keep warm. Repeat to make 4 cheese-stuffed quesadilla wrappers.

Step 5: Fill each quesarito

Lay a warm quesadilla wrapper on your board. In a line down the center (left to right), layer 1/2 cup seasoned rice, one quarter of the beef, 2 tablespoons chipotle crema, and 1/4 cup additional shredded cheese. Keep the fillings compact and leave 2 inches of space at the top and bottom for clean folds.

Step 6: Roll tight like a burrito

Fold the left and right sides inward over the ends of the filling. Tuck the bottom edge up and over the filling, then roll forward tightly to form a compact cylinder. Repeat with remaining wrappers and fillings. A tight roll prevents leaks when grilling.

Step 7: Grill to crisp and serve

Heat 1 teaspoon oil or butter in a skillet over medium heat. Place quesaritos seam-side down and cook until the exterior is golden and lightly crisp, 2–3 minutes per side. Press gently with a spatula or a small pan to encourage even browning. Serve hot with extra chipotle crema, cilantro, and lime wedges.

Pro Tips

• Warmth is key: hot rice and beef help melt the interior cheese for maximum gooeyness.
• Do not overfill. Aim for about 1 1/4 cups total filling per quesarito so it rolls neatly.
• Use a light hand with oil when grilling to prevent greasiness while still getting a crisp exterior.
• Short on time? Substitute 2 1/2 tbsp store-bought taco seasoning for the beef spices.
• Electric griddle fans: 350–375°F is the sweet spot for both the quesadillas and the final grill.

Variations

• Chicken Quesarito: Swap beef for 12 ounces shredded rotisserie chicken; simmer with the same seasoning mix and 1/2 cup water for 3–4 minutes.
• Vegetarian: Replace beef with 2 cups seasoned black beans and add sautéed peppers and onions.
• Extra-spicy: Use pepper jack cheese and add an extra teaspoon of adobo sauce to the crema.

Storage & Make-Ahead

Rice and beef can be cooked up to 3 days ahead and refrigerated in airtight containers; rewarm before assembling. Chipotle crema keeps 5 days refrigerated. Assemble quesaritos just before eating for the best texture, but you can roll them up to 24 hours in advance; re-crisp in a dry skillet 2–3 minutes per side. For longer storage, freeze the seasoned beef (up to 3 months) and keep tortillas and cheese on hand; assembled quesaritos do not freeze well due to the crema and double-tortilla wrapper.

Nutrition (per serving)

Approximate values: 900–1050 calories; 40–46 g protein; 78–90 g carbohydrates; 42–52 g fat; 7–10 g saturated fat; 6–8 g fiber; 1700–2100 mg sodium. Values vary based on tortilla brand and cheese amounts.