Improved Taco Bell Quesarito Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 2 tablespoons minced chipotle peppers in adobo
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 8 ounces skirt or flank steak
  • 2 teaspoons cheddar cheese powder
  • 2 teaspoon dry milk powder
  • 1 teaspoon annatto
  • 1 teaspoon chicken bouillon powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon sweet paprika
  • 1 ½ cup long grain white rice
  • 4 tablespoons vegetable oil, divided
  • 8 soft burrito-sized tortillas
  • ½ cup nacho cheese
  • 2 cups shredded Colby Jack cheese
Directions
  1. Make the chipotle sauce by placing mayonnaise, sour cream, chipotle pepper, cilantro, lime juice, garlic powder, cumin, and salt in a medium bowl.
  2. Stir to combine the sauce.
  3. Remove ¼ cup of the sauce from the bowl to use as a marinade for the steak. Cover the remaining sauce and refrigerate until ready to use.
  4. Place the steak in a shallow casserole dish.
  5. Coat the steak in the ¼ cup of sauce. Cover and refrigerate for 2 hours to marinate.
  6. Once there is about 30 minutes left on the steak, begin making the rice by placing 2 ¼ cups of water in a large saucepan. Season the water with cheese powder, milk powder, annatto, bouillon, garlic powder, onion powder, and paprika.
  7. Stir to combine and bring to a boil over high heat.
  8. Once boiling, add the rice, stir to combine, and boil for 2 minutes.
  9. Reduce the heat to low, cover, and cook for 20 minutes or until the rice is cooked through and fluffy. Set aside.
  10. Remove the steak from the refrigerator and set aside at room temperature to rest for 10 minutes.
  11. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  12. Once hot, add the steak, and cook for about 4 to 5 minutes per side until seared (for medium-rare).
  13. Remove the steak from the skillet and set aside to rest for 10 minutes.
  14. Cut the steak into thin slices and set aside.
  15. Trim 4 of the flour tortillas, removing about 1-inch from around the edges.
  16. Place the larger tortillas on a clean work surface and top each with 2 tablespoons of nacho cheese, leaving a 1-inch of border around the edges.
  17. Sprinkle the nacho cheese with about 2 tablespoons of the grated cheese.
  18. Place one of the smaller tortilla on top of the cheese, gently pressing to adhere.
  19. Spoon ⅓ cup of the cooked rice on top of the smaller tortilla.
  20. Top the rice with about ¼ of the steak.
  21. Dollop about 2 tablespoons of the chipotle sauce on top of the steak.
  22. Top with a generous sprinkle of the shredded cheese.
  23. Tightly roll the tortilla into a cylinder, making sure the ends are securely tucked. Repeat the process of topping and rolling each Quesarito.
  24. Working in batches, drizzle a non-stick skillet with about 2 teaspoons of oil and warm over medium heat.
  25. Once hot, place a burrito into the skillet, seam side down.
  26. Cook for 1 minute on the seam-side until golden and sealed, rotate, and continue cooking until toasted on all sides. Remove the burrito from the skillet and repeat the process with remaining oil and Quesaritos.
  27. Serve the Quesaritos with any extra creamy chipotle sauce on the side.