Description
These Grilled Cheese Burritos with Spicy Chipotle Mayo combine flavorful taco meat, zesty Mexican rice, and a melty cheese filling wrapped in large tortillas. The burritos are grilled to golden perfection and served with a smoky, creamy chipotle mayo that adds a delicious kick to every bite. This recipe is perfect for a satisfying lunch or dinner with a Tex-Mex flair.
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 Mexican rice (cooked, ingredients listed above)
- 1 pound taco meat (cooked, ingredients listed above)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (recipe above)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Prepare the Mexican Rice: Rinse the rice under cold water to remove excess starch. Heat avocado oil in a medium saucepan over medium heat. Add the rice and toast lightly until it begins to turn golden. Add chicken broth, tomato sauce, onion powder, garlic powder, chicken bouillon, and salt. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes or until the liquid is absorbed and rice is tender. Fluff with a fork and set aside.
- Cook the Taco Meat: In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks until no longer pink. Drain any excess fat. Add chili powder, ground cumin, salt, and dried oregano. Stir well to combine and cook for another 2-3 minutes for flavors to meld. Remove from heat and set aside.
- 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. Transfer to a bowl and refrigerate until ready to use.
- Assemble the Burritos: Lay one large tortilla flat on a clean surface. Spread a layer of warmed nacho cheese sauce in the center. Add ¼ cup Mexican rice, ⅛ of the taco meat, a sprinkle of tortilla strips, a little shredded Mexican cheese, and a small spoonful of sour cream and chipotle mayo. Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.
- Grill the Burritos: Heat a large skillet or griddle over medium heat. Lightly grease the surface if needed. Place burritos seam side down on the skillet and grill for 2-3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and crispy and the cheese inside has melted.
- Serve: Remove burritos from the skillet and let them rest for a minute. Serve warm with extra chipotle mayo or sour cream on the side, if desired.
Notes
- For a vegetarian version, substitute the ground beef with cooked black beans or a plant-based ground meat alternative.
- Adjust the amount of chipotle peppers in the mayo to control the spice level.
- You can prepare the Mexican rice and taco meat in advance to save time on the day of serving.
- Use fresh tortillas and warm the nacho cheese sauce just before assembling to keep the burritos moist and flavorful.
- Pressing the burritos while grilling helps to get a crispy exterior and melted interior.
