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Grilled Cheese Burrito combines the comfort of a classic grilled cheese with the bold flavors of a Mexican burrito for an irresistible meal. This homemade version of Taco Bell's creation takes it to the next level with perfectly seasoned beef, flavorful Spanish rice, creamy chipotle sauce, and that signature crispy cheese layer on the outside. The result is a satisfying handheld meal that's even better than the fast-food original.
I made these for a casual get-together last weekend, and my friends couldn't believe they weren't from a restaurant. My neighbor who claims to be a Taco Bell connoisseur said these were even better than the original – higher praise I cannot imagine! The cheese crust technique has since become my secret weapon for upgrading any burrito.
Key Ingredients for a Perfect Grilled Cheese Burrito
- Ground Beef (1 lb, 90/10 or 85/15): Provides a hearty, protein-rich base for the filling.
- Minced Garlic (2 tsp): Adds aromatic depth that enhances the beef’s savory flavor.
- Chili Powder (2 tsp): Brings warmth and mild heat to the seasoning blend.
- Coriander (1 tsp): Adds a subtle citrusy note that brightens the overall flavor profile.
- Smoked Paprika (1 tsp): Contributes a deep, smoky complexity.
- Cumin (1 tsp): Provides the distinctive earthy flavor essential to Mexican cuisine.
- Jasmine Rice (1 cup): Creates a fluffy, aromatic base that absorbs all the bold flavors.
- Mayonnaise (¾ cup): Forms the creamy foundation for the chipotle sauce.
- Adobo Paste (3-4 tbsp): Delivers smoky heat that can be adjusted to taste.
- Nacho Cheese (½ cup): Adds the signature Taco Bell flavor with a smooth, creamy texture.
- Tortilla Strips (½ cup): Provide the essential crunch that contrasts with the soft fillings.
- Shredded Mexican Cheese Blend (1 cup): Creates the irresistible crispy cheese exterior that sets this burrito apart.
Step-by-Step Instructions
Follow these steps to create the ultimate Grilled Cheese Burrito:
- Season and Cook the Beef
- Heat olive oil in a large skillet over medium heat. Brown the ground beef, then add garlic, chili powder, coriander, smoked paprika, cumin, salt, and pepper. Stir well and let simmer with beef broth and tomato sauce for 5 minutes.
- Prepare the Spanish Rice
- Toast jasmine rice in butter for 2 minutes until slightly golden. Add chicken broth, tomato sauce, salt, cumin, and garlic powder. Simmer covered for 20 minutes, then let rest before fluffing.
- Mix the Chipotle Sauce
- In a bowl, whisk mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo paste until smooth. Adjust spice to taste.
- Assemble the Burritos
- Warm tortillas, spread chipotle sauce, add Spanish rice, nacho cheese, sour cream, tortilla strips, and beef. Roll tightly.
- Create the Cheese Crust
- Sprinkle shredded cheese onto a hot skillet, then place the burrito seam-side down. Cook until the cheese turns golden and crispy.
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The Perfect Balance of Textures
What makes this burrito exceptional is the interplay of textures – the crispy cheese exterior, the soft tortilla, the creamy sauces, the tender rice and beef, and the surprising crunch of tortilla strips. Each bite delivers a different combination of these elements, making every mouthful interesting and satisfying.
Customization Options
This recipe provides a fantastic foundation for endless variations. Substitute ground turkey or chicken for the beef for a lighter version. Vegetarians can use seasoned black beans or roasted vegetables. Spice lovers can add diced jalapeños or a dash of hot sauce to kick up the heat. The cheese crust technique works beautifully with any combination of fillings.
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The first time I attempted the cheese crust, I panicked and flipped too early, resulting in a gooey mess. Patience is key – wait until you can see the edges turning golden brown before attempting to move the burrito. Now that I've mastered the technique, I find myself using it for all sorts of wraps and burritos. There's something undeniably satisfying about biting through that crispy cheese layer into the soft, flavorful filling. It transforms an ordinary meal into something truly crave-worthy.
Frequently Asked Questions
- → Can I make components of this Burrito Supreme Grillito ahead of time?
- Yes, both the seasoned ground beef and Spanish rice can be prepared 1-2 days ahead and refrigerated. The chipotle sauce can also be made up to 3 days in advance. When ready to serve, simply reheat the beef and rice, then assemble and grill the burritos fresh for the best crispy cheese exterior.
- → What can I substitute for adobo paste in the chipotle sauce?
- If you can't find adobo paste, you can use 2-3 chipotle peppers in adobo sauce (minced) plus 1-2 tablespoons of the sauce they come packed in. Alternatively, 1-2 teaspoons of chipotle powder mixed with 1 tablespoon of tomato paste and a dash of vinegar can work in a pinch.
- → How do I prevent the cheese from burning during the grilling process?
- Use medium heat rather than high heat when grilling the cheese-crusted burritos. Watch them carefully and flip once the cheese is golden brown but not burnt (about 2-3 minutes per side). A non-stick or well-seasoned cast iron pan works best for this technique.
- → Can I make this recipe with chicken instead of beef?
- Absolutely! Substitute ground chicken or turkey, or use 1 pound of diced boneless chicken thighs or breasts. Adjust cooking time accordingly (chicken pieces may need 7-8 minutes to cook through) but use the same seasonings for a similar flavor profile.
- → What's the best way to store and reheat leftover grilled burritos?
- Store leftover grilled burritos in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave which will make them soggy. Instead, place them in a 350°F oven for 10-15 minutes until heated through, or reheat them in a skillet over medium-low heat, turning occasionally until warmed through.