Name: Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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; 1 pound ground beef; 1 tablespoon chili powder; 1 teaspoon ground cumin; ¾ teaspoon salt; ½ teaspoon dried oregano; 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; 8 large tortillas (burrito size); 2 cups cooked Mexican rice (prepared from above); 1 pound cooked taco meat; 1 cup tortilla strips; ¾ cup nacho cheese sauce (warmed); ½ cup sour cream; ½ cup chipotle mayo (prepared from above); 1 cup Mexican cheese blend (shredded)

Jump to Recipe·Print Recipe

If you love the comfort of a grilled cheese sandwich but crave a little more excitement, this Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe is going to be your new go-to. Imagine melty, gooey cheese meeting flavorful taco meat and savory Mexican rice, all wrapped up in a crispy tortilla. What seals the deal is that zingy chipotle mayo that adds a smoky, spicy kick—trust me, it takes this dish to a whole new level!

I’ve made these for casual family dinners and quick lunches with friends, and every time they’re a hit. What makes this recipe so worth trying is how all the flavors and textures come together—creamy cheese, seasoned beef, tangy mayo, and crunchy tortilla strips—you’ll want to make a double batch for leftovers, guaranteed.

Ingredients You’ll Need

The ingredients in this Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe are simple yet create a foolproof combo. Each one adds its own layer of flavor or texture, so I recommend getting good-quality cheese and fresh chipotle chiles if you can—they really make a difference.

Long grain white rice: The perfect base for Mexican rice, it remains fluffy and separate after cooking.
Avocado oil: Great for cooking rice and meat—it has a high smoke point and adds a subtle, neutral flavor.
Chicken broth: Adds rich flavor to the rice instead of just water, boosting overall taste.
Tomato sauce: Gives the rice a lovely reddish color and subtle tang.
Onion powder and garlic powder: These pantry staples pack a punch and season the rice wonderfully.
Chicken bouillon: Enhances the savory depth in the rice—less salt, more flavor.
Ground beef: The star of the taco meat, choose lean for a healthier option or go fattier for juiciness.
Chili powder, cumin, salt, dried oregano: Classic taco spices to bring that authentic Mexican taste.
Mayonnaise and sour cream: These form the creamy base for the chipotle mayo, balancing heat with smoothness.
Lime juice: Adds bright acidity to the chipotle mayo, cutting through richness.
Honey: Just a touch to mellow the spice in chipotle chiles.
Chipotle chiles in adobo sauce: Key for smoky heat in the mayo—use more or less depending on your spice tolerance.
Smoked paprika and garlic powder (for mayo): Amplify the smoky, garlicky flavor in the chipotle mayo.
Large burrito-size tortillas: You’ll need sturdy, pliable tortillas that hold everything without tearing.
Tortilla strips: For that unexpected crunch inside the burrito—trust me, it’s a game-changer.
Nacho cheese sauce: Warm and melty, it ties the whole burrito together with creamy cheesiness.
Mexican cheese blend: A mix of cheeses that melt beautifully and add lots of flavor.

Variations

I love how versatile this Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe is—I often swap in whatever I have on hand or adjust the heat level to suit friends and family. Don’t be afraid to get creative and make it your own.

Vegetarian variation: I’ve used black beans and sautéed mushrooms instead of beef with great success—just season them with taco spices to keep that signature flavor.
Extra spicy: For friends who like it hot, I add more chipotle chiles and a dash of cayenne in the chipotle mayo. Just be ready with a cooling drink!
Healthier twist: Swap sour cream for Greek yogurt in the chipotle mayo for extra protein and less fat.
Cheese choice: Experiment with smoked gouda or pepper jack if you want a different cheesy kick.

How to Make Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe

Step 1: Cook the Mexican Rice

Start by rinsing the rice under cold water until it runs clear—that removes excess starch and helps it cook up fluffy. Heat avocado oil in a saucepan over medium heat, then toast the rice lightly for 2-3 minutes until slightly golden. This gives it a nice nutty flavor. Next, stir in chicken broth, tomato sauce, onion powder, garlic powder, chicken bouillon, and salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15-18 minutes. Once done, fluff with a fork and set aside to cool slightly.

Step 2: Prepare the Taco Meat

While the rice cooks, brown the ground beef in a skillet over medium-high heat. Break it apart with a spatula and cook until no pink remains. Drain any excess fat, then sprinkle in chili powder, cumin, salt, and oregano. Stir well and cook for another 2 minutes to let those spices bloom. Set aside once flavorful and juicy.

Step 3: Make the Spicy Chipotle Mayo

In a blender or food processor, combine the mayonnaise, sour cream, lime juice, honey, chipotle chiles with adobo sauce, garlic powder, and smoked paprika. Blend until totally smooth and creamy. Give it a quick taste and adjust the heat or acidity if needed. This mayo is the heart of your burrito’s bold flavor.

Step 4: Assemble and Grill the Burritos

Lay out a large tortilla and start layering: a scoop of Mexican rice, a generous helping of taco meat, a handful of tortilla strips for crunch, a drizzle of warm nacho cheese sauce, a sprinkle of shredded Mexican cheese blend, a dollop of sour cream, and then some of that spicy chipotle mayo you just made. Fold the sides in and roll tightly to form a burrito. Heat a skillet or griddle over medium heat and grill the burritos seam-side down first. Press gently and cook about 3-4 minutes per side until the tortillas are golden and crisp, and the cheese inside has melted. Keep an eye on them so they don’t burn!

How to Serve Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe

The image shows a flat lay of several small white bowls with different food ingredients arranged neatly on a white marbled surface. In the center, there is a large white bowl full of plain white rice. Surrounding it are smaller bowls holding ground meat, shredded cheese in two bowls, a reddish-brown sauce with chunks, oil, and a creamy white yogurt or sour cream. Near these bowls, there are also flat white tortillas stacked on the top left and a halved avocado at the bottom left. A woman's hand holds an avocado half with the seed visible near the bottom left side. Additionally, there are small white bowls holding dried green herbs, salt, a white cream, and a reddish-brown powder. A whole green avocado sits close to the top center. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping these burritos with fresh cilantro and a squeeze of lime juice to brighten everything up. A few sliced jalapeños add a great pop of heat if you’re feeling adventurous, and some chopped green onions bring a bit of crunch and sharpness. Oh, and don’t skip the extra chipotle mayo on the side—it’s addictive!

Side Dishes

I usually serve this with a simple side salad to keep things fresh. But if you want to go all in, chips and salsa or a cup of black bean soup pair beautifully. Roasted corn on the cob with a sprinkle of cotija cheese is another favorite combo, bringing that authentic Mexican vibe to your meal.

Creative Ways to Present

For potlucks or game day, I sometimes cut these grilled cheese burritos into smaller, bite-sized pinwheels. They’re easier to handle and look so fun on a platter! Also, wrapping them in parchment paper with a colorful napkin adds a casual, festive touch that guests appreciate.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover burritos tightly in foil or plastic wrap and place them in the fridge. They last well for up to 3 days and are perfect for a quick, satisfying meal without extra effort.

Freezing

If you want to prep in advance, these burritos freeze brilliantly. I recommend wrapping each one individually in foil and sliding them into a freezer bag. They keep well for up to 2 months—I’ve found that freezing slightly before grilling or after works fine; just adjust reheating times accordingly.

Reheating

For leftover grilled cheese burritos, I like reheating them in a preheated oven at 350°F (175°C), wrapped loosely in foil to keep them moist, for about 15-20 minutes. If frozen, thaw overnight first or increase bake time by a few minutes. Avoid the microwave if you want to keep the tortilla crispy and cheese melty—that’s the magic of this recipe!

FAQs

Can I make the chipotle mayo ahead of time?

Absolutely! The chipotle mayo actually tastes better after sitting in the fridge for a few hours or overnight since the flavors meld beautifully. Store it in an airtight container and use within 5 days for the best freshness.
What if I don’t have chipotle chiles in adobo sauce?

You can substitute smoked paprika and a dash of hot sauce to approximate the smoky, spicy flavor. However, chipotle chiles give a uniquely rich taste that’s hard to replace, so they’re worth picking up if possible.
Can I use other types of cheese?

Definitely! Mexican cheese blend works great for meltability and flavor, but cheddar, Monterey Jack, or even a smoked gouda can be delicious alternatives depending on what you like.
Is it okay to substitute ground turkey for beef?

Yes, ground turkey is a leaner option and works well with the spices in this recipe. Just watch the cooking time as turkey cooks quickly and tends to dry out—adding a bit of olive oil can help keep it moist.
How do I avoid soggy burritos?

Drain any excess liquid from your taco meat and let the rice cool before assembling. Also, grilling the burritos on both sides until crisp seals everything and keeps the tortillas from getting soggy.

Final Thoughts

This Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe has become a beloved staple in my kitchen for its easy assembly and irresistible flavors. I hope you’ll enjoy making it as much as I do—each bite is comforting, exciting, and full of personality. Whether for a casual dinner or a fun get-together, this recipe delivers satisfaction every time. So, grab your ingredients, turn up the heat, and get ready to experience grilled cheese like never before!