Craving something bold, cheesy, and ultra-satisfying? Meet the Homemade Quesarito—your new go-to comfort food that packs the best of two worlds: a cheesy quesadilla and a stuffed burrito. It’s inspired by fast-food favorites but made right at home with fresh ingredients and your own twist.
This isn’t just a meal—it’s a whole moment. Whether you’re looking to impress your friends with your Tex-Mex skills or just need a cozy night-in feast, this wrap has you covered with melty cheese, spiced rice, seasoned beef (or your favorite filling), and a creamy chipotle kick, all hugged in a warm tortilla.
Why You’ll Love This Homemade Quesarito
- Ultimate fusion of a quesadilla + burrito = ques-a-rito. Yes, it’s real.
- Fully customizable—choose your protein, spice level, and toppings.
- Restaurant-quality at home without the drive-thru wait.
- Meal-prep friendly—make extras and reheat like a dream.
- Family-approved. Kids, roommates, partners—everyone will want seconds.
What’s Inside a Quesarito?
This homemade version keeps the soul of the original, but with cleaner, fresher ingredients—and way more flavor:
- Flour Tortillas – Two per queserito: one for the cheesy outer layer, and one to wrap the filling.
- Shredded Cheese – A blend of cheddar and Monterey Jack melts beautifully into the quesadilla.
- Seasoned Ground Beef – Taco-seasoned, juicy, and flavorful. Sub with chicken, tofu, or beans for variety.
- Mexican Rice – Bold, tomato-spiced rice adds texture and flavor.
- Sour Cream – The cooling, creamy layer that ties it all together.
- Chipotle Sauce – Smoky, spicy, and totally addictive.
- Optional Extras – Guac, black beans, sautéed peppers, jalapeños, or hot sauce!
How to Make a Homemade Quesarito
Let’s break it down—step by step:
1. Make the Rice & Beef
- Cook your Mexican-style rice with tomato paste, garlic, cumin, and a touch of lime.
- Sauté ground beef with taco seasoning until browned and juicy.
2. Build the Quesadilla
- Place a tortilla on a skillet over medium heat.
- Sprinkle cheese evenly and top with another tortilla.
- Cook until the bottom is golden, then flip and cook the other side.
- Remove from heat and keep warm.
3. Assemble the Quesarito
- Place your second tortilla on a flat surface.
- Layer with rice, beef, sour cream, and chipotle sauce down the center.
- Wrap it tightly like a burrito.
4. Wrap with the Quesadilla
- Place the burrito on top of your cheesy quesadilla and roll the quesadilla around it like a cheesy blanket.
5. Heat & Serve
- Toast your finished Quesarito in the skillet or a panini press for a crispy finish. Slice and serve hot!
How to Serve a Quesarito
- With salsa & chips: Keep the Tex-Mex party going.
- Drizzled with hot sauce: Add extra flair and heat.
- Cut in half and serve with lime wedges: For freshness and a pop of citrus.
- With a side of elote (Mexican street corn): Dream combo!
Nutrition Information (Per Serving)
- Serving Size: 1 Quesarito
- Calories: 720
- Sugar: 3g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Quick Tips & Variations
- Low-carb version: Use low-carb tortillas and cauliflower rice.
- Add crunch: Toss in crushed tortilla chips before rolling.
- Vegan twist: Use plant-based cheese, vegan ground, and dairy-free sauces.
- Make it spicy: Add jalapeños or spicy chipotle crema.
FAQ
Q: Can I make Quesaritos ahead of time?
A: Absolutely! Wrap them in foil and refrigerate for up to 3 days. Reheat in a skillet or oven for best texture.
Q: Can I freeze Quesaritos?
A: Yep! Wrap individually and freeze. Reheat straight from frozen—no thawing needed.
Q: What’s the best cheese for Quesaritos?
A: A blend of sharp cheddar and Monterey Jack gives the perfect melt and flavor combo.
Q: Can I use store-bought rice?
A: Totally! Just jazz it up with some lime juice, cumin, and chopped cilantro.
When you want something indulgent, cheesy, and packed with flavor, this Homemade Quesarito is where it’s at. It’s got the drama of fast food with the love of homemade—and that combo is chef’s kiss.
Homemade Quesarito
Ingredients
- Chipotle Crema:
- ½ cup Mayo
- ½ cup Greek yogurt whole milk
- 3 Chipotle peppers + 1 tsp adobo
- 1 tbsp Garlic powder
- 1 tsp Ground cumin
- Kosher salt to taste
- Nacho Cheese:
- 2 tbsp Butter
- 2 tbsp Flour
- 1 cup Milk warm
- 8 oz Sharp cheddar shredded
- 4 oz American cheese yellow, diced
- 2 tbsp Pickled jalapeño juice
- Cayenne to taste
- Kosher salt to taste
- Taco Beef:
- 1 tbsp Neutral oil
- 2 lb Ground beef
- 2 packets Taco seasoning
- Cilantro Lime Rice:
- 3 cups Cooked white rice Jasmine or Basmati, warmed
- 2 tbsp Salted butter
- 2 tbsp Lime juice
- 1 Lime zest
- ¼ cup Fresh cilantro
- The Rest:
- 12 Burrito-size flour tortillas
- 15 oz Shredded Mexican blend cheese
- 1 ½ cup Greek yogurt whole milk
- 1 ½ cup Fresh cilantro
Instructions
- Make the Chipotle Crema: Add all chipotle crema ingredients to a blender and puree until smooth. Adjust seasoning to your liking and set aside.
- Make the Nacho Cheese: In a medium saucepan over medium-low heat, melt butter. Add flour and whisk until no lumps remain. Whisk in milk until fully combined, and continue whisking for 1-2 minutes. Turn off the heat and add cheeses, stirring until melted. Add pickled jalapeño juice, cayenne, and salt to taste. Set aside.
- Make the Taco Beef: Heat oil in a large skillet over medium-high heat. Brown beef in large chunks, then break it into small pieces. Add taco seasoning and follow the packet instructions (adding water if required).
- Make the Cilantro Lime Rice: Toss the rice with butter, lime juice, lime zest, and cilantro.
- Assemble, Wrap, and Bake: Spread nacho cheese on a flour tortilla, top with shredded cheese, and add another tortilla on top. Press to seal. Add 1/6 of cilantro lime rice, nacho cheese, taco beef, chipotle crema, Greek yogurt, and cilantro to the center-lower-third of each tortilla. Roll up the burrito carefully, folding in the sides as you go.
- Bake, Sear, and Serve: Preheat the oven to 350°F and bake burritos wrapped in parchment paper for 15 minutes. Remove from the oven, sear in a hot skillet on both sides until golden brown, and serve with extra chipotle crema and Greek yogurt.
