GET THE RECIPE HERE.
Burrito or quesadilla? Whether you're at home or at your favorite Mexican joint, the struggle to choose is real. On the one hand, a burrito is stuffed with so much more - meat, cheese, rice beans, you name it. On the other hand, there's nothing quite like a really cheesy dilla. Taco Bell's quesarito taught us that you don't have to choose.
Full disclaimer: Just like the crunchwrap supreme and the AM crunchwrap, I've never actually ordered (or tried) a "real" quesarito. I've only heard of it, imagined how amazing it could taste, and made one myself. On my next road trip, perhaps I'll hit up the fast food chain to compare notes. But until then, I'll be rolling my own quesadilla burritos at home, thank you very much.
Luckily, making a quesarito is hardly any more difficult than making a quesadilla, or a burrito. Therefore the payoff is HUGE. First you'll want to get your fixin's ready. Cook some beef with the usual Tex-Mex trifecta of spices (cumin, chili powder, and paprika). Then, fluff some cooked white rice with lime juice and cilantro. Also encouraged, but not required: sour cream and nacho cheese.
Keep the quesadilla, which will ultimately be your burrito's tortilla, simple. Cheddar cheese is all you need in there. But perhaps more importantly, you'll want to cook the quesadilla very lightly. When the cheese has melted, pull it from the pan and get to topping and rolling. Now is not the time for a crispy tortilla. When it's time to load on the toppings, practice some restraint. It'll make the rolling process much easier.
Once assembled, you're technically ready to eat. But if you like a crunchy golden tortilla in your quesadilla (I do!), now is the time to make things crispy. Zero judgement if you immediately demolish the quesarito though.
PIN IT FOR LATER:
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