Taco Bell Cheesy Quesarito – Cheesy, Saucy, and Irresistibly Satisfying

Instructions:

1. Cook the beef:
   In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat. Stir in the taco seasoning and water. Simmer for 5–7 minutes until thickened and flavorful.
2. Season the rice:
   In a bowl, combine the cooked rice with chili powder, paprika, and a pinch of salt. Stir to mix well. Set aside.
3. Make the chipotle sauce:
   In a small bowl, whisk together sour cream, mayo, chipotle powder, garlic powder, cumin, and salt. Chill if making ahead.
4. Prepare the quesadilla wraps:
   Heat a tortilla in a skillet over medium heat. Sprinkle a mix of cheddar and mozzarella across the surface, then top with another tortilla. Cook until golden on one side, flip, and toast the other side. Remove and repeat with remaining tortillas.
5. Assemble the quesaritos:
   Lay a quesadilla flat on a clean surface. In the center, layer about ¼ cup of seasoned rice, taco beef, a drizzle of nacho cheese, and a spoonful of chipotle sauce.
6. Roll and toast:
   Fold tightly like a burrito. Place seam-side down in a skillet with a little butter or oil. Toast for 1–2 minutes per side until golden and crisp.
7. Serve:
   Slice in half and serve hot with extra chipotle sauce, salsa, or sour cream.

Variations:

• Swap beef for seasoned ground turkey, shredded chicken, or beans for a vegetarian version.
• Add guacamole or pico de gallo inside for a fresh twist.
• Use spicy jalapeño cheese or pepper jack for an extra kick.
• Make it low-carb by wrapping with low-carb tortillas or a cheese shell.

Tips:

• Want to save time? Use leftover rice and pre-cooked beef or rotisserie chicken.
• For ultra-melty quesadillas, cover the pan while the cheese melts.
• To make ahead, assemble and wrap the Quesaritos, then refrigerate until ready to toast and serve.

This homemade Cheesy Quesarito hits all the right notes—cheesy, saucy, spicy, and packed with crave-worthy flavor in every bite.