Chicken Quesarito (Burrito Inside Quesadilla) | CookOS

Chicken Quesarito

Name: Chicken Quesarito (Burrito Inside Quesadilla)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: 1 chicken burrito (with white rice, hot salsa, sour cream, cheese, and queso); 1 large flour tortilla; 1/2 cup shredded cheese; 1 serving red chimichurri, for dipping; 1 serving vinaigrette; 1 tbsp sour cream; Green Tabasco sauce, to taste

A chicken quesarito combines a fully loaded burrito wrapped inside a cheese quesadilla, then grilled until the exterior is crispy and the cheese is melted. The result is a handheld Tex-Mex hybrid served with chimichurri and vinaigrette for dipping.

🍴Copycat

🌍Tex-Mex 🏷️Quesarito 🏷️Burrito 🏷️Quesadilla 🏷️Chicken Cheese

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by alexis.frost

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Ingredients

1 chicken burrito (with white rice, hot salsa, sour cream, cheese, and queso)
1 large flour tortilla
1/2 cup shredded cheese
1 serving red chimichurri, for dippingoptional
1 serving vinaigrette
1 tbsp sour cream
Green Tabasco sauce, to taste

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Instructions

1
Unwrap your pre-made chicken burrito.
2
Prepare an open-faced cheese quesadilla by sprinkling shredded cheese over a large flour tortilla.
3
Place the unwrapped burrito onto one half of the cheese quesadilla.
4
Fold and wrap the quesadilla tightly around the burrito to enclose it completely.
5
Place the quesarito in a hot pan and grill, flipping as needed, until both sides are golden brown and crispy.
6
Remove the quesarito from the pan and slice it in half.
7
To make a dipping sauce, combine the vinaigrette, sour cream, and a few dashes of green Tabasco sauce in a small container and mix well.
8
Serve the quesarito with the custom sauce and red chimichurri for dipping.

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Tips & Notes

Pro tips

Pack the burrito tightly before wrapping to prevent filling from spilling during grilling.
Use medium heat and grill on each side until the cheese is melted and the tortilla is golden brown, about 3–4 minutes per side.
Brush the exterior tortilla lightly with oil or butter before grilling for better browning and crispness.
Let the quesarito rest 1–2 minutes after grilling so the cheese sets and filling stays contained when cutting.

Substitutions

White rice → cilantro lime rice or Spanish rice (for flavor variation)
Hot salsa → mild salsa or pico de gallo (if heat-sensitive)
Sour cream → Mexican crema or Greek yogurt (for creaminess)
Red chimichurri → green chimichurri or salsa verde (for herb note)

Storage & make-ahead

Store leftover quesarito wrapped in foil in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F for 5–7 minutes until warmed through and cheese is melted.

Equipment

griddle or large skillet · cooking utensil (spatula or tongs)

Common Questions

What's the difference between a quesarito and a burrito?

A quesarito wraps a burrito inside a quesadilla (cheese-filled tortilla) and grills it, creating a crispy exterior and double layer of tortilla. A burrito is typically just rolled and not encased in a second tortilla or cheese layer.

Can I make this ahead of time?

Assemble the burrito up to 4 hours ahead and refrigerate. Wrap it in the quesadilla tortilla and grill just before serving for the best texture.

What cheese works best for the quesadilla exterior?

Use a melting cheese like Oaxaca, Monterey Jack, or sharp cheddar for good stretch and browning. Shredded cheese distributes more evenly than slices.

How do I prevent the filling from leaking out while grilling?

Pack the burrito firmly before wrapping it in the quesadilla tortilla, and use medium heat to allow the cheese to seal and set before the tortilla browns too quickly.