Grilled Cheese Burritos

No ratings yet

This homemade version of the Grilled Cheese Burrito has all the cheesy, melty goodness you love, with the bonus of skipping the fast food lines. It might take a little more effort, but trust me—the crispy grilled cheese exterior and customizable fillings make it so worth it!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: Tex Mex

Servings:

Author: Serene

Equipment

skillet

Ingredients

Mexican Rice

1 cup long grain white rice
1 tablespoon avocado oil
1½ cups chicken broth low or no sodium
4 ounces tomato sauce
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chicken bouillon
¼ teaspoon salt

Taco Meat

1 pound ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano

Chipotle Mayo

¾ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice approx 1 small lime
1 teaspoon honey
2 chipotle chiles in adobo sauce
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon salt

Grilled Cheese Burritos

8 large tortillas burrito size
2 cups Mexican Rice cooked (ingredients listed above)
1 pound taco meat
1 cup tortilla strips
¾ cup nacho cheese sauce warmed
½ cup sour cream
½ cup chipotle mayo our favorite recipe linked here!
1 cup Mexican cheese blend shredded

Instructions

Mexican Rice

Prepare the rice you are using, if using a store-bought follow the directions on the package. If making from scratch, heat the avocado oil in a skillet over medium heat, add in the rice and cook until rice has a bright white appearance.
Pour in the chicken broth, tomato sauce, and add in the chicken broth, tomato sauce, and the seasonings. Stir and bring this to a simmer. Reduce the heat to low, cover with a lid and let cook for 25 minutes.
After 25 minutes, remove from the heat, set aside and keep the lid on an additional 10 minutes before opening.
Once you open the lid, stir the rice to fluff it up and stir in the tomato sauce again.

Ground Beef Taco Meat

Cook the ground beef in a medium size skillet over medium heat, crumbling as it cooks. Once the beef is browned and no longer pink, drain any excess grease. Add the taco seasoning to the beef and stir to combine.

Chipotle Mayo

To a small blender or food processor add the mayonnaise, sour cream, lime juice, honey, chipotle chiles, smoked paprika, garlic powder, and salt. Blend until sauce is smooth.

Grilled Cheese Burritos

Assemble the burritos by layering rice, taco meat, tortilla strips, nacho cheese sauce, sour cream, and chipotle mayo. Roll the burrito and place aside seam-side down. Continue until all burritos have been assembled.
Heat a large skillet or griddle over medium heat.
Sprinkle a handful of the shredded Mexican cheese on the skillet and allow it to melt.
Place the burrito seam side down, onto the melted cheese and allow this to cook for about 2 minutes. Then sprinkle another handful of cheese next to the burrito on the skillet. Using a spatula flip the burrito over, so the other side is now on the new melted cheese. Continue to allow this to cook an additional 2 minutes. The cheese should be toasted and golden on both sides.
Remove the burrito from the skillet, set aside and continue until all burritos have been grilled.
Serve the burritos warm with additional chipotle mayo for dipping.

Notes

Have Leftovers?

Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days.
Reheating: Best way to reheat the burritos is in a skillet over medium low heat to allow the outside to regain some crispiness. It can take approximately 8 minutes to fully warm the burrito.

Nutrition