Copycat Taco Bell Quesarito
Copycat Taco Bell Quesarito
Ingredients
For the Chipotle Sauce
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chipotle peppers in adobo sauce, diced
- 2 tablespoons pickled jalapeño juice
- 1/2 lime, juiced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
For the Mexican Rice
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice, rinsed
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon ground cumin
- 1/4 cup tomato sauce
- 1 3/4 cups water
For the Seasoned Ground Beef
- 1 pound ground beef, 80/20 lean
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 cup water
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 1/2 cups Cheddar cheese, shredded
- 1 teaspoon hot sauce, or to taste
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
For Assembly
- 8 flour tortillas, 10-inch
- 2 cups Monterey Jack cheese, shredded
Instructions
- 1
Prepare the Chipotle Sauce: In a medium measuring cup or bowl, combine the mayonnaise, sour cream, diced chipotle peppers, pickled jalapeño juice, lime juice, smoked paprika, onion powder, garlic powder, seasoned salt, and black pepper. Use an immersion blender to mix all ingredients until smooth and well combined. Set aside.
⏱️ 5 min
- 2
Prepare the Mexican Rice: Heat vegetable oil in a medium saucepan over medium heat. Add the rinsed long-grain white rice and toast for 3-5 minutes, stirring occasionally, until lightly golden. Stir in the chicken bouillon powder and ground cumin. Add the tomato sauce and water, bring to a boil, then reduce heat to low. Cover the pan tightly with aluminum foil and then the lid. Cook for 15-20 minutes, or until all the water is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Prepare the Seasoned Ground Beef: In a large skillet, cook the ground beef over medium-high heat, breaking it apart with a potato masher or spoon, until browned and no longer pink. Drain any excess grease. Stir in the onion powder, garlic powder, chili powder, dried oregano, and paprika. Add 1/4 cup of water and simmer for 5 minutes, allowing the flavors to meld and the water to reduce slightly.
⏱️ 15 min
- 4
Prepare the Cheese Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the heavy cream until smooth. Bring to a gentle simmer, then reduce heat to low. Add the shredded Cheddar cheese, hot sauce, seasoned salt, and black pepper. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Keep warm over very low heat.
⏱️ 10 min
- 5
Assemble the Quesaritos: Heat a large non-stick skillet or griddle over medium heat. Place one 10-inch flour tortilla in the skillet. Sprinkle about 1/4 cup of shredded Monterey Jack cheese evenly over the tortilla. Immediately place another 10-inch flour tortilla directly on top of the cheese. Cook for 1-2 minutes, or until the cheese is melted and the bottom tortilla is lightly golden. Flip the 'grilled cheese' tortilla and cook for another 30 seconds to warm the second side. Remove from the skillet and repeat with the remaining tortillas and cheese to make 4 'grilled cheese' tortilla sets.
⏱️ 10 min
- 6
Build the Quesaritos: Lay out one 'grilled cheese' tortilla set. Spoon about 1/2 cup of the prepared Mexican rice in a line down the center of the tortilla. Top the rice with about 1/2 cup of the seasoned ground beef. Drizzle generously with the prepared cheese sauce.
⏱️ 5 min
- 7
Fold and Toast: Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to create a burrito. Return the assembled quesarito to the hot skillet (or a clean skillet) seam-side down. Toast for 1-2 minutes per side, or until lightly browned and crispy. Repeat with the remaining quesaritos.
⏱️ 5 min
- 8
Serve immediately with extra chipotle sauce for dipping or drizzling, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Copycat Taco Bell Quesarito
For the Chipotle Sauce
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chipotle peppers in adobo sauce, diced
- 2 tablespoons pickled jalapeño juice
- 1/2 lime, juiced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
For the Mexican Rice
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice, rinsed
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon ground cumin
- 1/4 cup tomato sauce
- 1 3/4 cups water
For the Seasoned Ground Beef
- 1 pound ground beef, 80/20 lean
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 cup water
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 1/2 cups Cheddar cheese, shredded
- 1 teaspoon hot sauce, or to taste
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
For Assembly
- 8 flour tortillas, 10-inch
- 2 cups Monterey Jack cheese, shredded
Instructions
- 1
Prepare the Chipotle Sauce: In a medium measuring cup or bowl, combine the mayonnaise, sour cream, diced chipotle peppers, pickled jalapeño juice, lime juice, smoked paprika, onion powder, garlic powder, seasoned salt, and black pepper. Use an immersion blender to mix all ingredients until smooth and well combined. Set aside.
⏱️ 5 min - 2
Prepare the Mexican Rice: Heat vegetable oil in a medium saucepan over medium heat. Add the rinsed long-grain white rice and toast for 3-5 minutes, stirring occasionally, until lightly golden. Stir in the chicken bouillon powder and ground cumin. Add the tomato sauce and water, bring to a boil, then reduce heat to low. Cover the pan tightly with aluminum foil and then the lid. Cook for 15-20 minutes, or until all the water is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Prepare the Seasoned Ground Beef: In a large skillet, cook the ground beef over medium-high heat, breaking it apart with a potato masher or spoon, until browned and no longer pink. Drain any excess grease. Stir in the onion powder, garlic powder, chili powder, dried oregano, and paprika. Add 1/4 cup of water and simmer for 5 minutes, allowing the flavors to meld and the water to reduce slightly.
⏱️ 15 min - 4
Prepare the Cheese Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the heavy cream until smooth. Bring to a gentle simmer, then reduce heat to low. Add the shredded Cheddar cheese, hot sauce, seasoned salt, and black pepper. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Keep warm over very low heat.
⏱️ 10 min - 5
Assemble the Quesaritos: Heat a large non-stick skillet or griddle over medium heat. Place one 10-inch flour tortilla in the skillet. Sprinkle about 1/4 cup of shredded Monterey Jack cheese evenly over the tortilla. Immediately place another 10-inch flour tortilla directly on top of the cheese. Cook for 1-2 minutes, or until the cheese is melted and the bottom tortilla is lightly golden. Flip the 'grilled cheese' tortilla and cook for another 30 seconds to warm the second side. Remove from the skillet and repeat with the remaining tortillas and cheese to make 4 'grilled cheese' tortilla sets.
⏱️ 10 min - 6
Build the Quesaritos: Lay out one 'grilled cheese' tortilla set. Spoon about 1/2 cup of the prepared Mexican rice in a line down the center of the tortilla. Top the rice with about 1/2 cup of the seasoned ground beef. Drizzle generously with the prepared cheese sauce.
⏱️ 5 min - 7
Fold and Toast: Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to create a burrito. Return the assembled quesarito to the hot skillet (or a clean skillet) seam-side down. Toast for 1-2 minutes per side, or until lightly browned and crispy. Repeat with the remaining quesaritos.
⏱️ 5 min - 8
Serve immediately with extra chipotle sauce for dipping or drizzling, if desired.