You guys, I just made a homemade version of Taco Bell’s cheesy quesarito and I am literally bouncing off the walls with excitement right now!
I’ve been craving this thing for weeks but didn’t want to drive all the way to Taco Bell, so I decided to figure out how to make it myself at home.
The whole concept is just genius – a quesadilla wrapped around a burrito with all that melty cheese and seasoned rice, and somehow mine turned out even better than the original!
I’m not even kidding, the cheese pull I got when I cut into this thing was absolutely epic, and now I’m never ordering takeout again.
Why You’ll Love This Recipe
This homemade cheesy quesarito gives you all those craveable Taco Bell flavors but with way better quality ingredients and more control over what goes inside!
It’s surprisingly easy to make once you get the hang of the layering technique, and you can customize it with your favorite proteins, beans, and toppings.
You’ll love how much money you’ll save making these at home instead of hitting the drive-thru, plus you can make them as cheesy and loaded as your heart desires.
The best part is that satisfying moment when you bite through the crispy tortilla exterior and hit all those warm, gooey layers – it’s pure comfort food heaven that tastes even better than the original!
What You’ll Need
For the seasoned beef:
- 1 lb ground beef
- 1 packet taco seasoning (or homemade mix)
- ⅓ cup water
For the rice:
- 1 cup white rice, cooked
- 2 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
- Pinch of salt
For the sauces and filling:
- ½ cup chipotle sauce (store-bought or homemade)
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Mexican blend cheese
For assembling:
- 8 large flour tortillas (soft burrito size)
- Cooking spray or butter for toasting
Pro Tips
- Warm your tortillas. This keeps them soft and prevents tearing when wrapping.
- Drain the beef. Too much grease makes the wrap soggy—drain before adding seasoning.
- Don’t overfill. It’s tempting, but keep portions balanced so it wraps neatly.
- Seal with cheese. The melted cheese inside the quesadilla acts like glue.
- Toast at the end. Browning the outside makes it extra crispy and melty.
Tools You’ll Need
- Large skillet
- Wooden spoon
- Rice cooker or saucepan
- Cutting board and knife
- Large nonstick pan or griddle
- Spatula
Substitutions and Variations
- Protein: Use shredded chicken, ground turkey, or even black beans for vegetarian.
- Cheese: Swap cheddar with pepper jack or queso fresco.
- Sauces: Replace chipotle sauce with sriracha mayo or salsa verde.
- Low-carb option: Use low-carb tortillas or lettuce wraps.
- Healthier rice: Use brown rice or quinoa instead of white rice.
Make-Ahead Tips
- Cook the beef and rice ahead of time and store in the fridge for up to 3 days.
- Make the quesadilla shells in advance—just reheat before stuffing.
- Chipotle sauce can be prepped a week ahead and stored in a sealed jar.
- Fully assembled quesaritos can be wrapped in foil and frozen; reheat in the oven or air fryer.
How to Make a Taco Bell Cheesy Quesarito
Step 1: Cook the beef
In a skillet over medium heat, brown 1 lb ground beef until fully cooked. Drain excess grease. Stir in taco seasoning and water, simmering until thickened.
Step 2: Make the rice
Cook 1 cup rice according to package directions. Fluff with a fork, then stir in lime juice, cilantro, and salt.
Step 3: Prep the quesadilla shell
On a skillet, place a flour tortilla, sprinkle with a handful of cheddar and Mexican blend cheese, then top with another tortilla. Cook until cheese is melted and the tortilla is lightly golden. Remove and set aside. Repeat for remaining tortillas.
Step 4: Assemble the quesarito
Place the quesadilla shell flat. Add a scoop of rice, then a layer of seasoned beef, a drizzle of chipotle sauce, a dollop of sour cream, and a sprinkle of cheese.
Step 5: Wrap it up
Fold in the sides, then roll tightly from the bottom to form a burrito shape.
Step 6: Toast and serve
Return the wrapped quesarito to the skillet, seam side down. Toast until golden on both sides and the cheese is melty. Slice in half and enjoy!
Serving Suggestions
- Serve with tortilla chips and salsa on the side.
- Pair with guacamole or pico de gallo for freshness.
- Add a cold soda or iced tea to really bring out the “Taco Bell at home” vibe.
- Cut into halves or quarters for party-style appetizers.
Leftovers & Storage
- Fridge: Store in foil or an airtight container for up to 3 days.
- Freezer: Wrap tightly in foil and freeze for up to 2 months.
- Reheat: Use an air fryer or skillet for best results—the microwave softens the tortilla too much.
Nutrition & Benefits
While the quesarito is definitely indulgent, it still packs some good balance. The beef gives protein, the rice adds carbs for energy, and the cheese provides calcium.
You can make it lighter by using lean ground meat, Greek yogurt instead of sour cream, and loading it up with veggies like peppers or lettuce on the side. It’s comfort food with options for tweaking to your lifestyle.
Recipe FAQ
1. Can I make this with leftover taco meat?
Yes! Leftover taco beef works perfectly.
2. Do I need two tortillas for each quesadilla shell?
Yes—that’s what makes the cheesy quesadilla wrap around the burrito.
3. Can I make it less spicy?
Skip the chipotle sauce or use mild taco sauce instead.
4. How do I keep it from falling apart?
Don’t overstuff, and make sure the cheese layer inside is melted—it helps hold everything together.
5. Can I meal prep quesaritos?
Yes, assemble and freeze them. Reheat in the oven or air fryer until hot.
6. Can I bake them instead of toasting on a skillet?
Yes, wrap in foil and bake at 375°F for 15 minutes, but you’ll lose some crispiness.
7. What’s the best cheese combo?
Cheddar for sharpness + Mexican blend for meltability gives that Taco Bell vibe.
Cheesy, Melty, and Totally Crave-Worthy
Making Taco Bell’s cheesy quesarito at home is such a win—it’s easy, customizable, and so satisfying. That combo of gooey cheese, seasoned beef, and tangy sauces all wrapped in a toasted tortilla is pure comfort food.
Whether you’re recreating a fast-food favorite at home, meal prepping for busy nights, or just looking for a fun weekend project, this quesarito will definitely earn a spot in your recipe rotation.