Cheesy Quesarito

If you’ve ever had a Quesarito, you already know the magic. But if you haven’t? Get ready—because this Cheesy Quesarito is about to rock your world. It’s the ultimate comfort food hybrid: a cheesy quesadilla wrapped around a fully loaded burrito. Creamy, melty, saucy, and packed with seasoned beef, rice, and nacho cheese—it’s everything you love about fast food, made even better at home.

Thank you so much for being here and for cooking with me! Your kitchen is where the good stuff happens. And if you want recipes like this sent straight to your inbox (think comfort food, made easy), don’t forget to subscribe below.

What Is a Cheesy Quesarito?

A Quesarito is a fusion of a quesadilla and a burrito—a soft flour tortilla filled with cheese, grilled like a quesadilla, then wrapped around a second tortilla that’s stuffed with all your burrito faves: seasoned beef, rice, sour cream, nacho cheese sauce, and more. It’s cheesy-on-cheesy, layered with flavor, and seriously satisfying.

This homemade version ditches the drive-thru and upgrades the flavor—real ingredients, tons of customization, and next-level melty goodness.

Why You’ll Love This Recipe

• Cheesy AF (in the best way possible)
• Totally customizable—add what you love, skip what you don’t
• No special equipment—just a skillet and some tortillas
• Makes even better leftovers (hello, next-day lunch)
• Great for parties, meal prep, or Taco Tuesday
• Way more affordable (and tastier!) than takeout

What Does a Quesarito Taste Like?

It’s creamy, cheesy, and loaded with bold, craveable flavor. The outer layer is a perfectly crisped quesadilla—melted cheese between two tortillas. Inside? A warm, savory mix of spiced ground beef, fluffy rice, tangy sour cream, and smooth nacho cheese sauce. Every bite is a perfect balance of richness, spice, and texture.

Basically, it’s what happens when a burrito decides to level up its outfit and its flavor profile.

Benefits of Making This at Home

• Better ingredients = better flavor
• Easy to make gluten-free or vegetarian
• No mystery sauces or processed filler
• Portion control (or not—no judgment here)
• Freezer-friendly for future cravings

Ingredients for a Cheesy Quesarito

Here’s what you’ll need to make 4 Quesaritos:

For the beef:

• 1 lb ground beef
• 2 teaspoons taco seasoning (store-bought or homemade)
• 1/4 cup water

For the rest:

• 8 large flour tortillas (burrito size)
• 2 cups shredded Mexican blend or cheddar cheese
• 1 cup cooked white or Mexican rice
• 1/2 cup nacho cheese sauce (store-bought or homemade)
• 1/2 cup sour cream
• Optional: hot sauce, jalapeños, chopped cilantro

Tools You’ll Need

• Large skillet or griddle
• Spatula
• Mixing bowl
• Foil or parchment (for wrapping or storing)
• Small saucepan (if warming nacho cheese)

Ingredient Additions & Substitutions

• Make it vegetarian: Use black beans or sautéed veggies instead of beef
• Swap beef for chicken or ground turkey
• Low-carb version: Use low-carb tortillas and cauliflower rice
• Spicy upgrade: Add jalapeños, chipotle sauce, or a dash of cayenne
• Extra melty: Stir some shredded cheese into your rice before rolling

How to Make a Cheesy Quesarito

1. Cook the ground beef

In a skillet over medium heat, cook the ground beef until browned. Drain excess grease, then stir in taco seasoning and water. Simmer for 2–3 minutes until thickened.

2. Warm your nacho cheese and tortillas

Heat nacho cheese in a small pan or microwave until pourable. Warm tortillas briefly in the microwave or on a hot skillet to make them easier to fold.

3. Build the quesadilla base

Place one tortilla in a dry skillet over medium heat. Sprinkle 1/2 cup shredded cheese evenly over it, then top with another tortilla. Cook until the bottom is golden and the cheese is melted, about 1–2 minutes per side.

4. Assemble the Quesarito

Remove the quesadilla from the skillet and lay it on a clean surface. In the center, layer:

• 1/4 cup cooked rice
• 1/4 of the seasoned beef
• 2 tablespoons nacho cheese
• 1 tablespoon sour cream
• Optional extras (jalapeños, hot sauce, etc.)

5. Roll it up

Fold in the sides, then roll tightly from the bottom into a burrito shape. If needed, place seam-side down in the skillet for 1–2 minutes to help it seal.

6. Serve hot

Slice in half (optional), and serve immediately with extra sour cream, salsa, or guac!

What to Serve with a Cheesy Quesarito

Pair it with:

• Tortilla chips and guacamole
• Street corn or elote salad
• Pico de gallo or fresh salsa
• Refried beans or black bean salad
• A cold Mexican Coke or margarita 🥂

Tips for the Best Homemade Quesarito

• Don’t overfill—it’s tempting, but you want a tight wrap
• Cook the quesadilla layer until golden and crisp
• Warm tortillas are easier to roll and less likely to tear
• Want extra crunch? Toast the whole burrito again after rolling
• Use high-moisture cheese like cheddar or Monterey Jack for maximum melt

Storage Instructions

• Fridge: Wrap in foil and store for up to 3 days
• Freezer: Wrap tightly and freeze for up to 2 months
• Reheat: Warm in a skillet for crispy edges, or microwave with a damp paper towel to keep it soft

Frequently Asked Questions

Can I make this ahead of time?

Yes! Prep all components and store separately, or roll and refrigerate. Reheat in a skillet for best texture.

Is it the same as Taco Bell’s Quesarito?

This version is inspired by it but way better—more filling, less sodium, no preservatives, and totally customizable.

Can I bake them instead of pan-cooking?

Totally! After assembling, place on a baking sheet and bake at 375°F for 10–12 minutes to warm through and crisp up.

Is there a spicy version?

Oh yes—just add hot sauce, chipotle crema, or diced jalapeños to the filling.

Conclusion

When you’re craving something indulgent, cheesy, and totally satisfying, this Cheesy Quesarito is the answer. It’s fast food, but make it homemade and next-level. Whether you’re feeding a hungry crowd or just yourself on a cozy night in, this recipe is guaranteed to hit the spot.

Print