Copycat Grilled Cheese Burrito with Chipotle Crema

Why You’ll Love This Recipe

• That signature griddled cheddar crust cooks up lacy, toasty, and extra melty—just like the fast-food favorite.
• Balanced fillings: savory saucy beef, seasoned buttered rice, and two kinds of cheese for gooey pull.
• Chipotle crema adds a smoky, tangy finish that brightens every bite.
• Home-cook friendly: pantry spices, one skillet, and simple techniques.

Grocery List

• Produce: 1 lime, optional cilantro
• Dairy: Sour cream, shredded sharp cheddar, shredded Monterey Jack, butter
• Pantry: Ground beef, flour tortillas (12-inch), long-grain white rice, mayonnaise, chipotle peppers in adobo, tomato paste, low-sodium beef broth, cornstarch, nacho cheese sauce, tomato bouillon powder, chili powder, cumin, smoked paprika, onion powder, garlic powder, dried oregano, kosher salt, black pepper, neutral oil

Full Ingredients

Seasoned Beef

• 1 lb (450 g) 85% lean ground beef
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 Tbsp tomato paste
• 1 tsp cornstarch
• 1/2 cup low-sodium beef broth (or water)
• 2 tsp neutral oil (for browning)

Chipotle Crema

• 1/2 cup sour cream
• 2 Tbsp mayonnaise
• 1 Tbsp fresh lime juice
• 1–2 tsp minced chipotle pepper in adobo, plus 1 tsp adobo sauce (to taste)
• 1/4 tsp garlic powder
• 1/8 tsp kosher salt
• 1–2 tsp water or milk to thin, as needed

Seasoned Rice

• 2 cups cooked long-grain white rice (warm; from about 2/3 cup dry)
• 1 Tbsp unsalted butter
• 1 tsp tomato bouillon powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Pinch kosher salt, to taste

Burrito Assembly & Cheesy Crust

• 4 burrito-size (12-inch) flour tortillas
• 3 cups shredded cheese blend (12 oz total): 2 cups for the exterior crust, 1 cup for inside the burritos
• 1/2 cup nacho cheese sauce, warmed
• 2 Tbsp neutral oil or softened butter (for the skillet)
• Optional: thinly sliced jalapeños, cilantro, crunchy tortilla strips for serving

Step-by-Step Instructions

Step 1: Season the rice

If starting with freshly cooked rice, keep it hot. In a medium saucepan over low heat, melt 1 Tbsp butter. Stir in 2 cups hot cooked rice, 1 tsp tomato bouillon, 1/2 tsp cumin, 1/2 tsp garlic powder, and a pinch of salt until evenly seasoned and steamy, 1–2 minutes. Cover to keep warm.

Step 2: Make the chipotle crema

In a small bowl, whisk together sour cream, mayonnaise, lime juice, minced chipotle, adobo sauce, garlic powder, and salt. Thin with 1–2 tsp water or milk to a smooth drizzle. Refrigerate until needed.

Step 3: Brown and season the beef

Heat 2 tsp neutral oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up, until no longer pink, 5–6 minutes. Sprinkle in chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and pepper; stir 30 seconds until fragrant. Stir in tomato paste and cornstarch, then the beef broth. Simmer, stirring, until saucy and slightly thickened, 2–3 minutes. Reduce heat to low to keep warm.

Step 4: Warm the tortillas

For pliable, tear-resistant tortillas, warm them just before filling. Microwave: stack tortillas between two slightly damp paper towels and heat 30–45 seconds. Griddle: heat each tortilla 10–15 seconds per side on a dry skillet over medium heat. Keep wrapped in a towel.

Step 5: Fill and roll the burritos

For each tortilla, arrange fillings in a horizontal strip: 1/3 cup seasoned beef, 1/2 cup seasoned rice, 1/4 cup shredded cheese, and 2 Tbsp warm nacho cheese. Drizzle 1–2 teaspoons chipotle crema if you like it inside. Fold the sides in, then roll tightly from the bottom up to seal.

Step 6: Preheat for the cheesy crust

Heat a large nonstick skillet or griddle to medium-low; aim for a gentle sizzle to prevent scorching the cheese (about 300–325°F on an electric griddle). Lightly coat the surface with a thin film of butter or oil.

Step 7: Griddle the cheese onto the burrito

For each burrito, sprinkle 1/2 cup shredded cheese on the hot pan in a rectangle slightly larger than the burrito. Immediately set the burrito seam-side up onto the cheese and press gently with a spatula. Cook 2–3 minutes until the cheese is deeply golden in spots and lacy. Use the spatula to loosen and roll the burrito so the cheese wraps around the sides; cook another 30–60 seconds if needed. Transfer to a sheet pan in a 200°F oven to keep warm while you finish the rest.

Step 8: Finish and serve

Drizzle burritos generously with chipotle crema. Slice in half to show off the layers and serve immediately with extra crema, lime wedges, and optional cilantro or crunchy tortilla strips.

Pro Tips

• Cheese blend matters: a 50/50 mix of sharp cheddar and Monterey Jack melts smoothly and browns beautifully.
• Low and slow for the crust: medium-low heat prevents burnt spots and gives you that lacy, toasty exterior.
• Warm fillings = better seal: hot rice and beef help the burrito glue together and keep the center gooey.
• Use a good nonstick or seasoned skillet; if your pan sticks, set the cheese on a piece of parchment in the skillet, then peel it away once the cheese sets.
• Press lightly: a gentle press with a spatula helps the cheese adhere without squeezing out the fillings.

Variations

• Chicken version: swap beef for 1 lb ground chicken or finely chopped rotisserie chicken; keep the same seasoning and simmer steps.
• Vegetarian: replace beef with 2 cups black beans (drained) plus 1 cup chopped sautéed peppers/onions; season the same way.
• Extra-crunch: add a handful of crushed tortilla chips or red tortilla strips inside for a fast-food style crackle.

Storage & Make-Ahead

Make the chipotle crema up to 5 days ahead; refrigerate covered. Seasoned beef and rice can be cooked 3 days ahead; reheat until hot before assembling. For best texture, griddle the cheese crust just before serving. To store leftovers, refrigerate burritos (already crusted) up to 2 days in an airtight container; re-crisp in a nonstick skillet over medium-low heat 3–4 minutes per side. Freezing: assemble burritos without the exterior cheese and without crema, then wrap tightly and freeze up to 2 months. Reheat from frozen in a 350°F oven for 25–30 minutes, then add the cheesy crust in the skillet and finish with crema.

Nutrition (per serving)

Approximate values for 1 burrito: 930 calories; 55 g fat; 75 g carbohydrates; 37 g protein; 1800 mg sodium; 4 g fiber. Values will vary with ingredient brands and portion sizes.