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