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Grilled cheese burrito

Grilled Cheese Burrito

This grilled cheese burrito features a crispy, golden cheese crust wrapped around a fully loaded burrito filled with Mexican rice, seasoned beef, tortilla strips, nacho cheese, sour cream, and smoky chipotle mayo. A better-than-fast-food copycat recipe that delivers indulgent, restaurant-quality results right from your home kitchen.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 8 burritos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large flour tortillas
  • 1 cup long-grain white rice
  • 1 1/2 cups chicken broth
  • 4 oz tomato sauce
  • 1 tbsp avocado oil
  • 1/2 tsp onion powder (for rice)
  • 1/2 tsp garlic powder (for rice)
  • 1/2 tsp chicken bouillon
  • 1/4 tsp salt (for rice)
  • 1 lb ground beef
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp salt (for beef)
  • 1/2 tsp garlic powder (for beef)
  • 1/2 tsp onion powder (for beef)
  • 1/2 tsp dried oregano
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp honey
  • 2 chipotle chiles in adobo sauce
  • 1 tsp garlic powder (for sauce)
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt (for sauce)
  • 1 cup tortilla strips
  • 1 cup nacho cheese sauce, warmed
  • Sour cream for assembly
  • 8 cups Mexican cheese blend (for crust, about 1 cup per burrito)

Equipment

  • Large Skillet or Griddle
  • Blender or Food Processor
  • Rice pot with lid
  • Cutting Board

Method
 

  1. Heat avocado oil over medium heat. Add rice and toast for 2–3 minutes until bright white. Add broth, tomato sauce, onion powder, garlic powder, bouillon, and salt. Stir and bring to a simmer. Cover, reduce to low, and cook 25 minutes. Remove from heat, keep covered 10 minutes, fluff, and set aside.
  2. Brown ground beef in a skillet over medium heat. Drain excess grease. Add chili powder, cumin, salt, garlic powder, onion powder, and oregano. Cook 1–2 minutes until fragrant.
  3. Blend mayonnaise, sour cream, lime juice, honey, chipotles, garlic powder, smoked paprika, and salt until smooth.
  4. Lay out tortillas. Layer each with: 1/4 cup rice, 2 oz taco meat, 2 tablespoons tortilla strips, 1–2 tablespoons nacho cheese, 1 tablespoon sour cream, and 1 tablespoon chipotle mayo. Fold sides inward, then roll tightly from the bottom.
  5. Heat skillet to medium. Sprinkle 1/2 cup shredded cheese directly on the pan. Let melt, then place burrito seam-side down onto cheese. Cook 2 minutes until golden. Add another 1/2 cup cheese next to burrito, flip burrito onto melted cheese, and cook another 2 minutes. Repeat for all burritos.
  6. Serve immediately with extra chipotle mayo for dipping.

Notes

Do not overstuff burritos or they won't roll well. Medium heat prevents cheese from burning before it crisps. Prep rice, beef, and chipotle mayo in advance for easy assembly.

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