I’ve always been blown away by how layers of seasoned beef, flavorful Spanish rice, melty cheese, and creamy chipotle sauce come together inside double tortillas, then get grilled to crispy perfection.

Short Description

I combine taco-seasoned ground beef, homemade Spanish rice, cheddar and nacho cheese sauces, and a tangy chipotle-cream drizzle, all wrapped in a quesadilla-style burrito and crisped on the griddle.

Why You’ll Love This Recipe

I love that I can recreate a fan-favorite Taco Bell mashup at home in under an hour. I get the crunch of a quesadilla exterior, the gooey pull of melted cheese, and every bite packed with bold Tex-Mex flavor. Making this from scratch also lets me adjust spice levels, swap proteins, or double up on sauce whenever I’m craving extra indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• For the Taco Meat:

  • 1 lb ground beef

  • 1 tsp taco seasoning

  • ¼ cup water

• For the Spanish Rice:

  • 2 Tbsp olive oil

  • ¼ cup onion, finely chopped

  • 1½ cups uncooked white rice

  • 2 cups chicken broth

  • 1 cup chunky salsa

  • 1 tsp garlic salt

  • 1 tsp ground cumin

• For the Chipotle Sauce:

  • ½ cup sour cream

  • 2 tsp chipotle sauce (from canned adobo peppers)

  • 1 tsp chili powder

  • ½ tsp sugar

  • ½ tsp salt

  • ½ tsp cumin

  • ½ tsp smoked paprika

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

• For Assembly and Grilling:

  • 8 large flour tortillas

  • 1 ½ cups shredded cheddar cheese

  • 1 cup nacho cheese sauce

  • 2 Tbsp canola or vegetable oil

Directions

1. I start the meat by heating a skillet over medium-high heat. I add the ground beef, sprinkle in the taco seasoning and water, then cook, breaking it up with a spatula, until no pink remains. I drain any excess fat.

2. While the beef simmers, I make the Spanish rice: I warm the olive oil in a separate pan, sauté the onion until translucent, stir in the rice to toast lightly, then add broth, salsa, garlic salt, and cumin. I cover, reduce heat, and let it simmer for 20 minutes until the liquid is absorbed.

3. Next, I whisk together all the chipotle sauce ingredients in a small bowl until smooth and set it aside in the fridge.

4. I build each quesarito by laying down a tortilla, spreading 2 Tbsp of nacho cheese sauce, sprinkling cheddar over it, then topping with a second tortilla—creating a makeshift quesadilla. I repeat to make four cheese-wrapped bases and keep them warm.

5. On each quesadilla base, I layer ½ cup of Spanish rice, ¼ of the taco meat, a drizzle of chipotle sauce, and a bit more cheddar. I fold in the sides and roll up each tortilla burrito-style.

6. Finally, I heat a clean skillet with oil over medium heat and grill each quesarito for about 3 minutes per side, pressing gently, until golden brown and crispy.

Servings and Timing

• Yield: 4 quesaritos

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Swap the Protein: I use shredded chicken or ground turkey with the same seasoning mix for a lighter twist.

• Veggie Boost: I layer in sautéed bell peppers, onions, or black beans between the rice and meat.

• Spicy Kick: I stir chopped pickled jalapeños into the chipotle sauce or sprinkle hot sauce inside before rolling.

• Cheese Pull: I mix pepper jack or Monterey Jack with the cheddar for extra melty stretch.

• Healthier Grain: I substitute brown rice or cauliflower rice in place of white rice for added fiber.

storage/reheating

I let any leftovers cool fully, then wrap each quesarito tightly in foil and store them in the fridge for up to 3 days. To reheat, I unwrap and place one in a 350°F oven for 10 minutes or until warmed through, restoring crispness. For the microwave, I heat for 1 minute, then finish on a hot skillet for 1 minute per side.

FAQs

How do I prevent soggy tortillas?

I make sure to grill on a hot, oiled surface and press lightly so the quesadilla layer seals and crisps quickly, keeping fillings contained and preventing steam from making it soggy.

Can I make these ahead for a party?

Absolutely—I assemble and wrap them, refrigerate overnight, then grill right before serving so they stay fresh and crispy.

What’s the best cheese for extra meltiness?

I love a blend of sharp cheddar and Monterey Jack or pepper jack for creaminess and gooey pull.

How spicy is the chipotle sauce?

It has a moderate smoky heat. I adjust the amount of adobo sauce to taste—or swap in plain sour cream for a milder version.

Can I freeze cooked quesaritos?

Yes—I flash-freeze them on a baking sheet, then transfer to a freezer bag. They keep up to 2 months; I reheat from frozen in a 375°F oven for about 15 minutes.

Conclusion

I’m always thrilled when I recreate this ultimate cheesy mashup at home—it’s crunchy, saucy, and packed with flavor. Whether for a quick weeknight dinner or a casual gathering, these quesaritos never disappoint. I hope you’ll enjoy grilling up your own batch as much as I do!