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This cheesy and spicy Quesarito has become my must-make for family movie nights when we crave something fun and a little over the top at home The genius mashup of a cheese-stuffed quesadilla and a hearty burrito absolutely satisfies those Taco Bell cravings while letting you control every ingredient
I remember the first time I made these we ended up dipping everything in that cheese sauce and now my crew always insists I double it just in case
Ingredients
- Old El Paso Cheesy Mexican Rice: boxed or your rice of choice for a tangy cheesy base
- Ground beef: use fresh high-quality beef for the juiciest filling
- Taco seasoning: grab a trusted brand or mix your own for bolder flavors
- Water: helps blend the seasoning with the beef
- Burrito-sized flour tortillas: look for ones that are soft and fresh for easy rolling
- Sharp cheddar cheese: freshly grated for ultimate meltiness
- Sour cream: adds tang and creaminess look for full-fat for richness
- Taco Bell Brand Spicy Ranchero Sauce: or any favorite spicy creamy sauce for heat
- Evaporated milk: for a silky smooth cheese sauce texture
- Velveeta cheese: the secret to that classic melty diner style
- Grated pepper jack cheese: adds a subtle kick and gooiness
- Diced chilies: give a gentle heat and depth choose mild or hot as preferred
Step-by-Step Instructions
- Cook the Rice:
- Prepare your chosen rice according to its package instructions Fluffy rice is key so avoid overcooking and fluff with a fork after
- Brown the Beef:
- Place ground beef in a skillet over medium heat and break it up as it cooks Once browned drain any grease then add taco seasoning and water Let this simmer for a few minutes so the meat absorbs all the flavor
- Make the Cheese Sauce:
- Combine your evaporated milk velveeta pepper jack and diced chilies in a saucepan Heat gently on low and stir frequently until smooth Let it sit off the heat for ten minutes so it thickens and clings perfectly
- Prepare the Quesadillas:
- Lay one tortilla flat in a large skillet over medium heat Sprinkle a generous handful of grated cheese across the top then gently press a second tortilla over it Let it cook just until the cheese is melted but the tortillas are still pliable Flip once for even heating Make four of these quesadilla shells
- Assemble the Quesaritos:
- Lay each quesadilla flat and spread a line of sour cream and spicy ranchero sauce down the center Add a generous scoop of rice followed by the seasoned beef Spoon on plenty of cheese sauce and roll up tightly tucking in the sides as you go
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Storage Tips
Wrap any leftover quesaritos in foil to keep them soft and store in an airtight container in the fridge for up to three days For longer storage freeze individually for up to three months Thaw overnight and reheat in an air fryer for the best crisp or in the microwave if you need it fast
Ingredient Substitutions
Swap in shredded rotisserie chicken or spicy ground turkey for a different protein Black beans or grilled peppers also work for a vegetarian twist You can use any style of rice or your favorite cheese blend and store-bought queso is totally fine for busy nights
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Serving Suggestions
Serve these with a crunchy slaw or tortilla chips for texture I like to slice them in half at the table with extra bowls of cheese sauce salsa and sour cream Because they are so filling a simple fresh side like lime wedge-dusted cucumbers is a great match
Origins of the Quesarito
The quesarito started as a Taco Bell secret menu hack and blew up for its gooey extra layer of cheese The name comes from combining quesadilla and burrito and it has inspired endless variations since These copycats celebrate fun Tex-Mex fare and invite you to make it your own
Recipe FAQs
- → How do I prevent the tortillas from getting too crispy when assembling?
Heat the tortillas just long enough to melt the cheese. Avoid browning or crisping them so they're easy to roll.
- → Can I use store-bought queso instead of homemade cheese sauce?
Yes, store-bought queso works as a quick alternative. Warm it up and spread over your burrito fillings.
- → How can I make these less spicy?
Skip the spicy ranchero sauce or use a mild salsa instead. You can also reduce the amount of pepper jack cheese.
- → What are the best tips for rolling the quesaritos?
Don’t overfill each tortilla and fold the sides in before rolling to keep the filling secure and prevent spillage.
- → How should I store leftovers and reheat them?
Keep leftovers refrigerated up to 3 days or freeze for 3 months. Reheat in the microwave or air fryer until warm throughout.
- → Can I make this with chicken or beans?
Absolutely! Swap out the beef for shredded chicken or refried beans to suit your taste preferences.