Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe
These Grilled Cheese Burritos with Spicy Chipotle Mayo fuse the comforting flavors of classic Mexican ingredients with a gooey, cheesy twist. Filled with zesty taco meat, savory Mexican rice, crunchy tortilla strips, and a spicy chipotle mayo, these burritos are grilled to perfection for a crispy exterior and melted cheesy interior. Perfect for an indulgent weeknight dinner or a flavorful party snack.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 burritos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
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
Grilled Cheese Burritos
- 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)
Instructions
- Prepare the Mexican Rice: Rinse the long grain white rice under cold water until the water runs clear. Heat 1 tablespoon avocado oil in a saucepan over medium heat. Add the rice and sauté for 2 minutes until lightly toasted. Stir in chicken broth, tomato sauce, onion powder, garlic powder, chicken bouillon, and salt. Bring to a boil, then reduce heat to low, cover and simmer for 18-20 minutes until rice is tender and liquid absorbed. Fluff with a fork and set aside.
- Cook the Taco Meat: In a skillet over medium-high heat, brown 1 pound of ground beef until no longer pink, breaking the meat into small pieces. Drain excess fat. Add chili powder, cumin, salt, and oregano. Stir well to combine and cook for an additional 3-4 minutes to let spices bloom. Remove from heat.
- Make the Chipotle Mayo: In a blender or food processor, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo sauce, garlic powder, and smoked paprika. Blend until smooth and creamy. Adjust seasoning to taste. Refrigerate until ready to use.
- Assemble the Burritos: Lay a large tortilla flat on a clean surface. Spread a few spoonfuls of cooked Mexican rice in the center, followed by the taco meat. Add a handful of tortilla strips, a drizzle of nacho cheese sauce, a sprinkle of shredded Mexican cheese blend, a dollop of sour cream, and some chipotle mayo. Fold the sides of the tortilla over the filling and roll tightly to form a burrito. Repeat with remaining tortillas and fillings.
- Grill the Burritos: Heat a large skillet or griddle over medium heat. Place the burritos seam side down and cook for about 3-4 minutes until the tortilla is golden and crisp. Carefully flip and cook the other side for another 3-4 minutes until evenly grilled and cheese is melted inside. Remove and let rest for a minute before serving.
Notes
- Use low or no sodium chicken broth and chicken bouillon to control salt levels.
- Heating the nacho cheese sauce slightly before assembling helps it melt better inside the burrito.
- Adjust the number of chipotle chiles in the mayo for more or less spice according to preference.
- For a vegetarian version, substitute taco meat with seasoned beans or grilled vegetables.
- Make burritos ahead of time and refrigerate; reheat on the skillet or in an air fryer for best results.
Keywords: grilled cheese burritos, Mexican rice burrito, taco meat recipe, chipotle mayo dip, easy grilled burritos, Mexican comfort food