Alright, taco lovers and burrito buffs—brace yourselves. This Loaded Homemade Quesarito is about to shake up your weeknight dinner routine in the best way possible. We’re talking cheesy quesadilla meets overstuffed burrito—aka the kind of comfort food that makes you do a happy dance in your kitchen. It’s got layers of melty cheese, perfectly seasoned beef (or whatever protein you love), zesty rice, beans, sour cream, and a chipotle-style kick that’ll have you coming back for seconds… maybe thirds.
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This is one of those “how is this not from a restaurant?” type meals. But spoiler: it’s way better. Whether you’re cooking for a crowd or just indulging solo, this one’s got everything you love wrapped up (literally) in one glorious handheld package.
Ready to make some delicious magic?
Why You’ll Love Loaded Homemade Quesarito
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for weeknight dinners or for impressing guests with your fast-food-hack skills. You can customize the fillings to match whatever’s in your fridge or to suit picky eaters.
Budget-Friendly: Uses pantry staples and fridge basics. No fancy ingredients here, just the kind of stuff you already have on hand—or can grab easily on your next grocery run.
Quick and Easy: No complicated steps or kitchen wizardry. If you can fold a burrito and melt cheese, you’re good to go.
Customizable: Swap in chicken, steak, tofu, or even roasted veggies. You can go spicy or mild, cheesy or extra cheesy—the power is in your hands.
Crowd-Pleasing: This one’s a hit with adults, kids, picky eaters, and that one friend who always says “I’m not that hungry” and then eats half your meal.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Ingredients in Loaded Homemade Quesarito
Here’s everything that makes this burrito-quesadilla mashup the legend that it is:
Large Flour Tortillas: The base for both the quesadilla and the wrap. Soft, pliable, and ready to hold all that cheesy goodness.
Shredded Cheese: Melty, gooey, and absolutely necessary. A mix of cheddar and Monterey Jack works great, but use what you love.
Seasoned Ground Beef: Classic taco-style beef, browned and spiced to perfection. Want to switch it up? Try shredded chicken, carne asada, or a plant-based protein.
Mexican Rice: Adds flavor and bulk. You can use homemade or your favorite store-bought version.
Refried Beans or Black Beans: Creamy or hearty—your call. Either way, they bring that essential burrito texture.
Sour Cream: Cool, tangy, and the perfect contrast to the warm, spicy fillings.
Chipotle Sauce: Smoky, spicy, and a little tangy. You can make it from scratch or use a store-bought version.
Optional Extras: Think guac, diced tomatoes, jalapeños, or hot sauce for a flavor bomb finish.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Heat a non-stick skillet or griddle over medium heat. You’ll want it hot enough to melt the cheese and crisp the tortilla, but not so hot it burns.
Make the Quesadilla Layer: Place one tortilla in the skillet, sprinkle half with cheese, fold it over, and cook until golden and melty. This is the cheesy outer layer of your quesarito, so go big on flavor!
Warm the Fillings: While your quesadilla cooks, warm up your beef, beans, and rice. You can do this on the stove or in the microwave—just make sure everything’s hot and ready.
Assemble the Quesarito: Lay the cooked quesadilla flat. In the center, layer on your beef, rice, beans, sour cream, chipotle sauce, and any extras. Don’t overstuff—tempting, I know—but you’ll want room to roll.
Wrap It Up: Fold the sides inward, then roll it up tightly from the bottom to the top. You should have a neat, burrito-shaped bundle of joy.
Grill for Good Measure: Place the wrapped quesarito seam-side down in the skillet for 1–2 minutes. This helps seal it and gives it that satisfying, toasty exterior.
Serve and Enjoy: Slice in half (or don’t), and dig in while it’s warm, cheesy, and perfect.
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Loaded Homemade Quesarito
Here are a few delicious pairings to turn your quesarito into a full-on fiesta:
Fresh Salsas: Pico de gallo, salsa verde, or a chunky mango salsa add brightness and texture.
Guacamole or Avocado Slices: Because there’s no such thing as too much avocado.
Tortilla Chips and Dip: Go classic with chips and queso, or spice it up with a jalapeño ranch.
Street Corn: Elote or esquites are incredible alongside the cheesy, spicy goodness of a quesarito.
Cilantro Lime Slaw: A crunchy, zesty side that cuts through the richness.
Additional Tips
Meal Prep Friendly: Make the components in advance and assemble fresh when you’re ready to eat.
Freezer Friendly: Wrap ungrilled quesaritos in foil and freeze. Reheat in a skillet or oven for a fast, satisfying meal.
Extra Cheese? Always: Don’t skimp on the cheese layer—this is what makes it a quesarito!
Microwave Tip: If you’re in a rush, skip the pan and melt the quesadilla layer in the microwave. It’s not quite the same, but still delicious.
Make It Healthier: Use whole wheat tortillas, low-fat cheese, or swap in cauliflower rice to lighten it up a bit.
FAQ Section
Q1: Can I make this vegetarian?
A1: Absolutely! Just skip the meat and load up on beans, rice, cheese, and veggies.
Q2: Can I use store-bought tortillas and sauces?
A2: Yep! This recipe is all about convenience and flavor. Use your faves or whatever’s in your pantry.
Q3: Can I use different types of cheese?
A3: Definitely. Mozzarella, pepper jack, Colby, or a spicy Mexican blend all work great.
Q4: How do I keep it from getting soggy?
A4: Avoid overfilling with wet ingredients and eat it while it’s hot and fresh!
Q5: Can I make a low-carb version?
A5: Sure thing! Use low-carb tortillas and skip the rice or use cauliflower rice instead.
Q6: Can I prep this for lunchboxes?
A6: Totally. Just wrap tightly and keep refrigerated. Reheat in a pan or toaster oven.
Q7: What’s the best protein to use?
A7: Ground beef is classic, but shredded chicken, steak, or even tofu are awesome here too.
Q8: Is this spicy?
A8: It can be, depending on your chipotle sauce or add-ins. You can totally control the heat level.
Q9: Can I make this in an air fryer?
A9: Yes! After assembling, pop it in the air fryer at 375°F for 5–6 minutes to get it extra crispy.
Q10: Can I double or triple the recipe?
A10: For sure! This one scales easily, so make as many as your crowd (or cravings) demand.
And there you go—your new favorite dinner just landed. This Loaded Homemade Quesarito hits every craving, and once you make it, you might never go back to drive-thru again. So grab those tortillas, crank up some music, and get rolling. You’ve got a masterpiece to make!
Print
Loaded Homemade Quesarito
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked, Searing
- Cuisine: American, Mexican
Description
A homemade version of the popular Quesarito, this indulgent dish combines a hearty beef taco filling, cilantro lime rice, nacho cheese, chipotle crema, and more, all wrapped in a warm flour tortilla and baked to perfection.
Ingredients
- Chipotle Crema: 1/2 cup mayo, 1/2 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 warm milk, 8 oz sharp cheddar (shredded), 4 oz yellow American cheese (diced), 2 tbsp pickled jalapeño juice, cayenne, 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, 1/4 cup fresh cilantro
- The Rest: 12 burrito-size flour tortillas, 15 oz shredded Mexican blend cheese, 1 1/2 cup Greek yogurt (whole milk), 1 1/2 cup cilantro
Instructions
- Make the chipotle crema: In a blender, combine all chipotle crema ingredients and blend until smooth. Adjust seasoning with salt or more spice to taste. Set aside.
- Make the nacho cheese: Melt butter in a medium saucepan over medium-low heat. Add flour and whisk until smooth. Add milk and stir until fully combined. Turn off heat and add shredded cheddar, American cheese, jalapeño juice, cayenne, and salt. Stir until melted and smooth. Set aside.
- Make the taco beef: Heat oil in a large skillet over medium-high heat. Brown the beef in large chunks, then break it into smaller pieces. Season with salt, reduce heat to medium-low, and add taco seasoning. Follow package instructions to finish.
- Make the cilantro lime rice: Combine all rice ingredients in a large bowl and toss to combine.
- Assemble, wrap, and bake: Spread nacho cheese on a tortilla, leaving a 1/2 inch space around the edges. Top with shredded cheese and another tortilla. Add 1/6 of the rice, more nacho cheese, taco meat, chipotle crema, Greek yogurt, and cilantro to the center. Carefully roll the burrito, folding in the sides as you go. Repeat with remaining ingredients.
- Bake, sear, and serve: Preheat oven to 350°F and bake wrapped burritos for 15 minutes. Remove from oven and sear each burrito in a skillet over medium heat until golden brown. Serve with additional chipotle crema and Greek yogurt. Enjoy!
Notes
- For a spicier version, add more chipotle peppers or jalapeño juice to the crema.
- If you want to make your own tortillas, refer to the recipe for homemade flour tortillas.
Nutrition
- Serving Size: 1 burrito
- Calories: 1587 kcal
- Sugar: 8g
- Sodium: 2345mg
- Fat: 94g
- Saturated Fat: 36g
- Unsaturated Fat: 50g
- Trans Fat: 0g
- Carbohydrates: 107g
- Fiber: 6g
- Protein: 63g
- Cholesterol: 140mg