Description
Taco Bell Quesarito with Chicken
Swap the beef for juicy, seasoned chicken for a lighter, protein-packed Quesarito!
Ingredients:
1 cup white rice
2 cups chicken broth
1 tsp taco seasoning
1 lb shredded chicken breast
4 flour tortillas
1 cup shredded Monterey Jack cheese
½ cup nacho cheese sauce
½ cup sour cream
1 tbsp butter
Instructions:
Cook Rice: Simmer in chicken broth and taco seasoning.
Prepare Chicken: Cook and shred chicken, mix with taco seasoning.
Make the Quesadilla: Toast a tortilla with melted cheese, then top with another tortilla.
Assemble: Add chicken, rice, and sour cream to the tortilla. Roll into a burrito.
Toast: Grill in butter for a crispy finish.
Serve: Enjoy with guacamole or salsa!
#ChickenQuesarito #TacoBellCopycat #MexicanEats #EasyMeal
Step-by-Step Guide
1. Cook the Rice: In a saucepan, combine 1 cup of white rice with 2 cups of chicken broth and 1 teaspoon of taco seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
2. Prepare the Chicken: While the rice cooks, season 1 lb of chicken breast with taco seasoning. Cook thoroughly in a skillet, air fryer, or instant pot until no longer pink. Shred the cooked chicken using two forks and mix with an additional sprinkle of taco seasoning to taste.
3. Build the Quesadilla Shell: Heat a large skillet or griddle over medium heat. Place one flour tortilla down and evenly sprinkle 1/4 cup of shredded Monterey Jack cheese over it. Place a second tortilla directly on top. Cook for 1-2 minutes until the cheese melts and the bottom tortilla is lightly toasted. Carefully flip the entire “quesadilla” to toast the other side for another minute. Remove and repeat to make a second quesadilla shell. This double-tortilla layer is your Quesarito base.
4. Assemble the Burrito: Lay one quesadilla shell on a clean surface. Spread a line of nacho cheese sauce down the center. Top with a generous portion of the seasoned shredded chicken, followed by the cooked rice, and a dollop of sour cream.
5. Roll and Toast: Fold in the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito. Melt 1 tablespoon of butter in your skillet over medium heat. Place the rolled Quesarito seam-side down and grill for 2-3 minutes per side, until golden brown and crispy.
Serving Suggestions
Serve your homemade Chicken Quesarito hot, sliced in half to show off the layers. Classic sides include a scoop of chunky guacamole, fresh pico de gallo, or a side of creamy jalapeño sauce for dipping. For a full Taco Bell experience, pair it with crunchy nachos and a cold beverage. It also makes a fantastic packed lunch if wrapped tightly in foil.
How-to Summary
Create this copycat meal by cooking taco-seasoned rice in broth. Prepare shredded chicken with more seasoning. Make a double-tortilla quesadilla with melted cheese to form the shell. Fill it with the chicken, rice, nacho cheese, and sour cream. Roll tightly, then pan-toast in butter until the exterior is crispy and golden.
Frequently Asked Questions
Can I use a different type of meat? Absolutely. Ground beef, steak, or even black beans make excellent substitutes for the chicken. Adjust cooking times and seasoning accordingly.
My tortilla keeps tearing when I roll. What did I do wrong? Overfilling is the most common cause. Use less filling, ensure your quesadilla shell is pliable (not overcooked and brittle), and always warm your tortillas slightly before building the quesadilla base.
How do I store and reheat leftovers? Wrap cooled Quesaritos individually in foil and refrigerate for up to 3 days. Reheat in the oven at 350°F (still in foil) for 15-20 minutes, or in an air fryer for 5-7 minutes to restore crispiness.
What can I use instead of nacho cheese sauce? A simple blend of melted cheddar and a splash of milk works. For a spicier kick, use a pepper jack cheese sauce.
Is there a way to make this recipe healthier? Yes. Use low-carb tortillas, reduced-fat cheese and sour cream, cauliflower rice, and increase the portion of lean chicken while reducing the rice.
Common Mistakes to Avoid
- Using Cold Ingredients: Adding cold chicken or rice from the fridge will make the tortilla soggy and difficult to roll. Ensure all fillings are warm.
- Skipping the Toast: Not grilling the finished burrito in butter misses the signature crispy, buttery exterior that defines the Quesarito.
- Over-melting the Quesadilla Shell: If you cook the initial quesadilla too long, it becomes crispy and will crack when rolled. Cook just until the cheese is melted and the tortilla is pliable.
- Wet Fillings: Avoid adding watery salsa or lettuce inside, as they will create steam and make the tortilla fall apart.
Conclusion
Mastering the Taco Bell Chicken Quesarito at home is simpler than it seems. By following this detailed guide—focusing on the unique quesadilla-shell technique and avoiding common pitfalls—you can create a restaurant-quality, crispy, cheesy, and satisfying meal. Customize the fillings to your taste, and don’t forget the final buttery toast for that authentic texture. This copycat recipe delivers all the beloved flavors with the added satisfaction of a homemade touch.
