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# Homemade Quesarito
- URL: https://opal-trout.pikapod.net/homemade-quesarito/
- Published: 2025-04-05T02:33:04.000Z
- Updated: 2026-10-25T20:56:53.000Z
- Author: Lindsay
- Tags: Recipes, #Migrated-1792961766483, #wp, #wp-post, #Import 2026-10-25 14:56

## Homemade Quesarito

![](https://opal-trout.pikapod.net/content/images/2026/10/homemade-quesarito-jpeg-1.jpg)

#### Chipotle Crema

- 1/2 cup mayo
- 1/2 cup Greek yogurt (whole milk)
- 3 chipotle peppers + 1 tsp adobo
- 1 tbsp garlic powder
- 1 tsp ground cumin
- Kosher salt (to taste)

#### Nacho Cheese

- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk (warm)
- 8 oz sharp cheddar (shredded)
- 4 oz American cheese (yellow, diced)
- 2 tbsp pickled jalapeño juice
- Cayenne
- Kosher salt (to taste)

#### Taco Beef

- 1 tbsp neutral oil
- 2 lb ground beef
- 2 packets taco seasoning

#### Cilantro Lime Rice

- 3 cups cooked white rice (Jasmine or Basmati, warmed)
- 2 tbsp salted butter
- 2 tbsp lime juice
- 1 lime (zest)
- ¼ cup fresh cilantro

#### The Rest

- 12 burrito-size flour tortillas (like my homemade flour tortillas — LINK)
- 15 oz shredded Mexican blend cheese
- 1 ½ cup Greek yogurt (whole milk)
- 1 ½ cup cilantro
1. **Make the chipotle crema.** To a blender, add all ingredients listed under chipotle crema and puree until smooth. Taste for seasoning and add more salt or spice to your liking. Set aside.
2. **Make the nacho cheese.** To a medium saucepan over medium low heat, add the butter. When the butter melts, add the flour and whisk until no lumps remain. Continue whisking and cooking for another minute or two to cook out the raw flour taste, then whisk in the milk until the roux (flour and butter mixture) is fully combined. Turn off the heat, add your cheeses and stir until fully melted. You can turn the heat back on to low/medium-low to make sure it all gets melted, you just don’t want to shock the cheese with higher heat or it will separate and get grainy. Add the pickled jalapeno juice and cayenne and stir, then season with salt to taste and set aside.
3. **Make the taco beef.** To a large, hot skillet over medium high heat, add the oil. When the oil shimmers, add the beef in large chunks and press down to help the meat start browning. Once a nice crust has formed, flip the large chunks over and repeat, then season with salt, turn the heat down to medium low and break into small pieces. Add the taco seasoning and toss till well combined, then follow instructions on the packet (per adding water) to finish.
4. **Make the cilantro lime rice.** Add all ingredients to a large bowl and toss to combine.
5. **Assemble, wrap and bake.** To assemble, spread enough nacho cheese onto one flour tortilla to generously cover, leaving about ½ inch space around the edges. Top with 3 oz of shredded cheese, distributed evenly over the nacho cheese, then top with another tortilla and press to seal. To the center-lower-third of the burrito, add ⅙ of the cilantro lime rice, more nacho cheese, ⅙ of the taco meat, a couple tablespoons of chipotle crema, ¼ cup Greek yogurt and ¼ cup cilantro. Carefully roll each burrito by folding in the sides, then wrapping the bottom edge around the filling. Continue to roll, bringing in the sides more as you do, until fully bundled up!
6. **Bake, sear and serve.** Preheat the oven to 350°F and arrange a rack in the center of the oven. Wrap each burrito in parchment paper, then arrange on a baking sheet and bake for 15 minutes, until the outsides of the burritos are warmed through. Remove from the oven, then add each to a large skillet over medium heat to sear on both sides until golden brown. Serve (halved or whole) with more chipotle crema (and perhaps more Greek yogurt) and enjoy immediately!
- These are HIGH calorie, but also fairly high protein. You can easily share 1 full burrito between 2 people, which would make each half 807 calories and 40 grams of protein.
- To up the protein and fiber even more, add beans! To up just the fiber, add avocado!
- Nutrition calculated using Mission burrito-size flour tortillas and Siete taco seasoning.
- You can add over 50 grams of fiber per serving if you use Mission's burrito-size Carb Balance tortillas instead.

### Micronutrient Highlights

132% calcium, 93% phosphorus, 77% selenium, 63% vitamin B12, 62% zinc, 55% vitamin A, 50% vitamin B2, 49% vitamin K, 47% iron

Main CourseAmerican, Mexican