Name: Cheesy Quesarito
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef; 1 packet taco seasoning (or homemade blend); 4 large flour tortillas; 2 cups shredded cheddar cheese (or Mexican blend); 2 cups cooked rice (white or cilantro-lime style); ½ cup sour cream; ¼ cup chipotle sauce (or chipotle mayo); ½ cup nacho cheese sauce (optional); 1 cup black beans (optional); 1 cup shredded lettuce (optional, for serving)

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This cheesy quesarito is the ultimate comfort food—a fusion of a quesadilla and a burrito wrapped into one. I stuff it with seasoned beef, melty cheese, rice, and smoky chipotle sauce, then grill it until golden. Every bite is cheesy, saucy, and completely satisfying.

Why You’ll Love This Recipe

I love this recipe because it takes my favorite parts of a burrito and a quesadilla and combines them into one over-the-top meal. The tortilla is crispy and cheesy on the outside, while the inside is loaded with smoky, savory goodness. It’s customizable too—I can switch up the fillings to fit my cravings. Cheesy Quesarito

Ingredients

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

Ground beef (1 lb)
Taco seasoning (1 packet, or homemade blend)
Large flour tortillas
Shredded cheddar cheese (or Mexican blend)
Cooked rice (white or cilantro-lime style)
Sour cream
Chipotle sauce (or chipotle mayo)
Nacho cheese sauce (optional, for extra cheesiness)
Black beans (optional)
Shredded lettuce (optional, for serving)

Directions

I cook the ground beef in a skillet over medium heat until browned. I drain excess fat, then stir in taco seasoning and a splash of water, letting it simmer until thickened.
On a clean skillet, I place a tortilla and sprinkle a layer of shredded cheese over half. Once the cheese starts to melt, I fold the tortilla to create a cheesy quesadilla base.
I unfold the tortilla and layer seasoned beef, rice, sour cream, and chipotle sauce (plus beans or nacho cheese if using) inside.
I roll it up tightly like a burrito, tucking in the sides.
I grill the quesarito seam-side down until golden brown, then flip to crisp the other side.
I slice it in half and serve hot with extra chipotle sauce or sour cream for dipping.

Servings and timing

This recipe makes about 4 quesaritos. It takes around 10 minutes to prep and 20 minutes to cook, so in about 30 minutes, I have a cheesy, smoky meal ready to devour.

Variations

Sometimes I swap ground beef for shredded chicken, pork carnitas, or steak. I also like adding jalapeños, sautéed peppers, or extra hot sauce for more heat. For a vegetarian version, I replace the meat with beans, rice, and fajita veggies.

storage/reheating

I store leftovers in the refrigerator, wrapped in foil, for up to 3 days. To reheat, I place them in a skillet over medium heat until warmed through and crispy again. The microwave works too, but the tortilla won’t stay as crisp.

FAQs

Can I make these ahead of time?

Yes, I prepare and wrap them, then grill right before serving for best results.

What’s the best cheese to use?

I like sharp cheddar or a Mexican blend for maximum melt and flavor.

Can I make it low-carb?

Yes, I use low-carb tortillas and skip the rice or replace it with cauliflower rice.

How do I keep the quesarito from falling apart?

I don’t overfill it, and I always toast the tortilla seam-side down first to seal it.

Can I freeze quesaritos?

Yes, I wrap them tightly in foil and freeze for up to 2 months. I reheat in the oven at 375°F (190°C) until hot.

Conclusion

This cheesy quesarito is one of my favorite indulgent recipes—it’s hearty, smoky, and loaded with flavor. I love how the crispy, cheesy exterior pairs with the saucy, savory filling inside. Whether I make it for a quick weeknight dinner or a weekend treat, it always hits the spot.