Description
These Grilled Cheese Burritos with Spicy Chipotle Mayo are a delicious fusion of Mexican flavors and cheesy goodness. Featuring perfectly cooked Mexican rice, seasoned taco meat, and a creamy, smoky chipotle mayo, these burritos are grilled to golden perfection with melted Mexican cheese for a crispy, flavorful exterior. Ideal for a satisfying lunch or dinner, this recipe serves 8 and offers a delightful balance of textures and spices.
Ingredients
Scale
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 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
Burrito Assembly
- 8 large tortillas (burrito size)
- 2 cups Mexican rice (cooked, from above)
- 1 pound taco meat (from above)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (prepared above)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Cook Mexican Rice: Heat avocado oil in a skillet over medium heat and add the rice. Cook until the rice appears bright white. Pour in the chicken broth, tomato sauce, and season with onion powder, garlic powder, chicken bouillon, and salt. Stir and bring to a simmer. Reduce heat to low, cover, and cook for 25 minutes. Remove from heat and keep covered for an additional 10 minutes. Fluff rice and stir in tomato sauce again before using.
- Prepare Taco Meat: In a medium skillet over medium heat, cook ground beef while crumbling. Once browned and no longer pink, drain excess grease. Add chili powder, cumin, salt, and oregano to beef and stir well to combine and evenly season.
- Make Chipotle Mayo: Blend mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo sauce, garlic powder, smoked paprika, and salt in a small blender or food processor until smooth. Set aside for serving.
- Assemble Burritos: Lay out each large tortilla and layer with ¼ cup cooked Mexican rice, ⅛ of the seasoned taco meat, some tortilla strips, a drizzle of warmed nacho cheese sauce, a spoonful of sour cream, a spoonful of chipotle mayo, and sprinkle shredded Mexican cheese. Roll the tortilla tightly and place seam side down. Repeat until all burritos are assembled.
- Grill Burritos: Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese onto the skillet and let it melt. Place one burrito seam side down onto the melted cheese and cook for about 2 minutes. Sprinkle another handful of cheese next to the burrito on the skillet, then use a spatula to flip the burrito so the other side rests on the melted cheese. Cook for another 2 minutes or until both sides are toasted and golden with melted cheese sealing the burrito.
- Serve: Remove burritos from skillet and keep warm. Serve with extra chipotle mayo on the side for dipping. Enjoy the burritos warm and cheesy.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a vegetarian version, replace the taco meat with seasoned black beans or sautéed vegetables.
- If you prefer a spicier mayo, add more chipotle chiles or a dash of cayenne pepper.
- Use low-fat mayonnaise and sour cream to reduce calories and fat content.
- Make sure to keep the burrito seam side down when grilling to prevent unrolling.
- Warm the tortillas before assembling to make them more pliable and easier to roll.
- Leftover burritos can be wrapped individually and refrigerated for up to 3 days; reheat in a skillet for best texture.
