Name: Cheesy Quesarito
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 2 large flour tortillas; 1 cup shredded Mexican blend cheese; 1 cup cooked white rice; 1/2 lb ground beef; 1 tablespoon taco seasoning; 1/4 cup water; 1/3 cup nacho cheese sauce; 1/4 cup sour cream; 1 tablespoon butter or oil (for toasting)

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A Cheesy Quesarito is the perfect mashup of two favorite Tex-Mex staples: the cheesy quesadilla and the hearty burrito. It’s packed with flavorful seasoned beef, warm rice, zesty nacho cheese, and creamy sour cream, all wrapped up in a melty quesadilla instead of a regular tortilla. When I want something that feels indulgent, comforting, and filling, this recipe always hits the spot.

Why You’ll Love This Recipe

I love how this Quesarito brings double the cheesy flavor with its gooey quesadilla outer shell and the rich nacho cheese inside. It’s a great recipe for weeknight dinners when I want something satisfying and full of flavor. Plus, it’s totally customizable — I can switch up the meat or toppings depending on what I have on hand. The crispy outside and warm, melty inside always make this a crowd-pleaser. Cheesy Quesarito

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large flour tortillas
Shredded Mexican blend cheese
Cooked white rice
Ground beef
Taco seasoning
Nacho cheese sauce
Sour cream
Butter or oil (for toasting the quesadilla)

Directions

I start by cooking the ground beef in a skillet over medium heat. Once it’s browned, I drain the excess grease and stir in taco seasoning with a little water. I let it simmer until thickened.
In another pan, I lay a tortilla flat and sprinkle shredded cheese over one half. I fold it over and toast it in a lightly buttered skillet until both sides are golden and the cheese is melted — that’s my quesadilla “wrap.”
I open the quesadilla back up carefully and layer cooked rice, seasoned beef, nacho cheese, and a dollop of sour cream in the center.
Then I roll it up like a burrito — tuck the sides and roll tightly.
I place the finished Quesarito back in the pan for a final toast, seam-side down, to help seal it all together.

Servings and timing

This recipe makes 2 large Quesaritos. It usually takes me about 10 minutes to prep everything and another 15 minutes to cook and assemble, so I have it ready in around 25 minutes.

Variations

I like swapping the ground beef with shredded chicken when I want a twist. For a vegetarian version, I replace the meat with seasoned black beans or grilled veggies. If I want extra heat, I mix jalapeños into the cheese or add spicy salsa before rolling. And when I’m craving crunch, crushed tortilla chips inside do the trick. Cheesy Quesarito

storage/reheating

To store leftovers, I wrap them in foil or place them in an airtight container in the fridge for up to 3 days. When reheating, I like to use a skillet over low heat to bring back that crispy quesadilla texture. The microwave works too, but I cover it with a damp paper towel to keep the tortilla from drying out.

FAQs

What’s the best cheese for a Quesarito?

I go for a shredded Mexican blend or cheddar, but anything that melts well like Monterey Jack or mozzarella works great too.

Can I make this ahead of time?

Yes, I often prep the filling ahead and store it separately. Then I assemble and toast the Quesarito when I’m ready to eat for the best texture.

Do I need nacho cheese sauce?

It adds extra creaminess and flavor, but if I’m out of it, I use shredded cheese inside with a splash of milk or make a quick cheese sauce.

How do I keep the tortilla from tearing?

I warm the tortillas slightly before using them — either in the microwave or on a dry skillet — so they’re more flexible and less likely to rip.

Can I freeze Quesaritos?

I can! I wrap them tightly in foil, freeze them, and then reheat in the oven or skillet when I want a quick meal.

Conclusion

This Cheesy Quesarito is one of those comforting meals I keep coming back to. It’s packed with flavor, super customizable, and comes together pretty quickly. Whether I’m feeding myself or making a fun dinner for others, it always feels like a special treat.