If you are craving comfort food with a bold twist, the Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe is here to satisfy every craving you never knew you had. Imagine a warm burrito packed with zesty Mexican rice, perfectly seasoned taco meat, cheese that melts just right, all grilled to a fragrant golden crisp and paired with a creamy, smoky chipotle mayo that wakes up your taste buds. It’s not just a meal; it’s a celebration of flavors and textures rolled into one addictive, easy-to-make recipe you’ll want to share with everyone you love.
Ingredients You’ll Need
The magic of this recipe lies in the simplicity and quality of its ingredients, each selected to build layers of flavor and texture. From the fluffy white rice that offers a hearty base to the creamy, spicy chipotle mayo that adds the perfect punch, every element plays a crucial role in making this dish so irresistible.
- Long grain white rice (1 cup): This rice cooks up fluffy and light, absorbing the spices beautifully for that classic Mexican rice taste.
- Avocado oil (1 tablespoon): A healthy fat with a high smoke point, perfect for cooking rice and grilling without overpowering any flavors.
- Chicken broth (1½ cups, low or no sodium): Adds rich depth to the rice without too much saltiness, enabling perfect seasoning control.
- Tomato sauce (4 ounces): Brings color and a subtle tang to the rice, enhancing its savory vibe.
- Onion powder (½ teaspoon): Adds sweetness and an aromatic undertone that complements garlic and spices.
- Garlic powder (½ teaspoon): Infuses a mild garlic flavor without overwhelming the dish.
- Chicken bouillon (½ teaspoon): Boosts umami richness and savory notes in the rice.
- Salt (¼ teaspoon for rice; ¾ teaspoon for meat): Balances and enhances all the flavors.
- Ground beef (1 pound): The protein star, perfectly seasoned and juicy for the taco meat layer.
- Chili powder (1 tablespoon): Brings smoky heat to the meat, setting the tone for the filling.
- Ground cumin (1 teaspoon): Adds earthy warmth that is essential in Tex-Mex dishes.
- Dried oregano (½ teaspoon): Offers herbal brightness to the meat blend.
- Mayonnaise (¾ cup): The creamy base for the chipotle mayo, creating richness and smooth texture.
- Sour cream (¼ cup + ½ cup for serving): Adds tanginess to the chipotle mayo and a cooling element when served.
- Lime juice (2 tablespoons, about 1 small lime): Provides citrus zing, balancing out smoky and spicy flavors.
- Honey (1 teaspoon): Gives a hint of sweetness to mellow the chipotle’s fire.
- Chipotle chiles in adobo sauce (2 chiles): The smoky, spicy heart of the mayo that brings everything alive.
- Smoked paprika (½ teaspoon): Enhances the smoky notes in the mayo without adding heat.
- Large tortillas, burrito size (8): The sturdy wrapper that holds all the delicious fillings together.
- Tortilla strips (1 cup): Add crunch and texture to contrast the creamy fillings.
- Nacho cheese sauce (¾ cup, warmed): A gooey, cheesy layer that makes each bite extra decadent.
- Mexican cheese blend, shredded (1 cup): Melts perfectly to bind all the ingredients inside the burrito.
How to Make Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe
Step 1: Cook the Mexican Rice
Start by heating avocado oil in a skillet over medium heat and toasting the rice until it looks bright white. Then, pour in the chicken broth, tomato sauce, and seasonings including onion powder, garlic powder, chicken bouillon, and salt. Let it gently simmer, covered and on low heat, so the rice absorbs all those bold, savory flavors—and then fluff it up for that perfect texture.
Step 2: Prepare the Taco Meat
While the rice cooks, grab your skillet and brown the ground beef until it’s fully cooked and nicely crumbly. Drain any excess fat, then stir in chili powder, cumin, salt, and oregano to build a robust taco flavor that pairs beautifully with the rice.
Step 3: Whip up the Spicy Chipotle Mayo
This chipotle mayo is where the magic happens. Simply blend mayonnaise, sour cream, lime juice, honey, chipotle chiles, garlic powder, smoked paprika, and a pinch of salt in a food processor or blender until silky smooth. This sauce is smoky, creamy, zesty, and just fiery enough to elevate your grilled cheese burritos to new heights.
Step 4: Assemble the Burritos
Lay out each large tortilla and spread a generous layer of the cooked Mexican rice, followed by the seasoned taco meat. Add a crunchy crunch with tortilla strips, drizzle warm nacho cheese sauce, and spoon on dollops of sour cream and chipotle mayo. Finish with the shredded Mexican cheese blend, then roll the tortillas up tightly with the seam tucked underneath. This tight rolling is what keeps everything snug inside during grilling.
Step 5: Grill the Burritos
Preheat a skillet or griddle over medium heat and sprinkle shredded cheese onto it. Lay a burrito seam side down on the melting cheese and cook for about two minutes. Add more cheese beside the burrito, then carefully flip it so the other side also crisps up in the melted cheese. Your goal is to get a golden, toasted crust with cheese melting at the edges for that impressive, gooey finish.
Step 6: Serve and Enjoy
Once grilled to perfection, transfer the burritos to a plate and keep them warm. Serve immediately with a side of extra chipotle mayo for dipping, and enjoy the harmony of crispy, cheesy, meaty, and spicy bites in every mouthful.
How to Serve Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe
Garnishes
Fresh garnishes like chopped cilantro, sliced jalapeños, or a sprinkle of diced red onion add brightness and a pop of color that enhances every bite. A wedge of lime on the side also lets you add a fresh zing that balances the richness and smoke.
Side Dishes
Pair these burritos with a light, crisp salad or fire-roasted corn on the cob for a summery vibe. Black beans or a simple avocado and tomato salsa make excellent companions, providing more layers of flavor and texture without overshadowing the star dish.
Creative Ways to Present
For a casual party, cut the burritos in half diagonally and serve them standing up on skewers or toothpicks for easy grabbing. Wrap them in parchment paper for a fun picnic presentation or place them alongside nacho platters and fresh guacamole to create a vibrant Mexican feast display.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover burritos tightly in plastic wrap or foil and place them in an airtight container. Stored in the refrigerator, they stay fresh for up to 3 days, perfect for quick lunches or late-night snacks.
Freezing
These burritos freeze beautifully! Wrap each one individually in foil and then place them all in a freezer-safe bag or container. They can be stored for up to 2 months without any loss in flavor or texture, so you’re always ready for a convenient homemade meal.
Reheating
To reheat, unwrap the burrito from foil and place it on a baking sheet in a preheated oven at 350°F (175°C) for 15–20 minutes until hot and crisp. For a quicker fix, microwave wrapped in a damp paper towel for 1–2 minutes, then crisp up briefly in a hot skillet.
FAQs
Can I use turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken are great lean alternatives that still absorb the spices wonderfully and give you a tasty filling for the burritos.
How spicy is the chipotle mayo sauce?
The chipotle mayo has a moderate smoky heat that you can easily adjust by using fewer chipotle chiles or adding more sour cream to mellow the spice.
Can these burritos be made vegetarian?
Yes, substitute the meat with sautéed vegetables, beans, or plant-based crumbles for a delicious vegetarian version that still packs all the flavor.
What kind of cheese blends work best?
Mexican cheese blends with a mix of cheddar, Monterey Jack, and queso quesadilla melt beautifully and offer a balanced flavor, but feel free to experiment with your favorites!
Is it better to grill the burritos in a pan or on a grill?
A skillet or griddle works best for melting cheese during grilling, but a grill pan can also give you lovely grill marks and a slightly smoky flavor if preferred.
Final Thoughts
There’s something undeniably comforting and exciting about the Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe. It’s one of those dishes you’ll find yourself craving again and again, whether for casual weeknight dinners or lively gatherings. Its layers of savoriness, creaminess, and just the right kick of spice make it feel both indulgent and wholesome. Trust me, once you try making these, they’ll quickly become your go-to meal to wow friends and family with minimal fuss and maximum flavor.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
These Grilled Cheese Burritos with Spicy Chipotle Mayo combine perfectly seasoned Mexican rice and taco meat wrapped in large tortillas, grilled to golden perfection with melted cheese on the outside. Served with a creamy, smoky chipotle mayo, they offer a flavorful twist on classic burritos that is perfect for any meal.
Ingredients
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
- ¼ teaspoon salt
Burrito Assembly
- 8 large tortillas (burrito size)
- 2 cups Mexican rice (cooked, from above)
- 1 pound taco meat (from above)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (from above)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Cook Mexican Rice: Heat avocado oil in a skillet over medium heat and add rice. Cook until the rice appears bright white. Pour in chicken broth, tomato sauce, and season with onion powder, garlic powder, chicken bouillon, and salt. Stir and bring to a simmer. Reduce heat to low, cover, and cook for 25 minutes. Remove from heat and keep covered for an additional 10 minutes. Fluff rice and stir in tomato sauce again before using.
- Prepare Taco Meat: In a medium skillet over medium heat, cook ground beef while crumbling. Once browned and no longer pink, drain excess grease. Add chili powder, cumin, salt, and oregano to beef and stir well.
- Make Chipotle Mayo: Blend mayonnaise, sour cream, lime juice, honey, chipotle chiles, garlic powder, smoked paprika, and salt in a small blender or food processor until smooth. Set aside.
- Assemble Burritos: Lay out each large tortilla and layer with cooked Mexican rice, seasoned taco meat, tortilla strips, nacho cheese sauce, sour cream, chipotle mayo, and shredded Mexican cheese. Roll the tortilla tightly and place seam side down. Repeat until all burritos are assembled.
- Grill Burritos: Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese onto the skillet and let it melt. Place a burrito seam side down onto the melted cheese and cook for about 2 minutes. Sprinkle another handful of cheese next to the burrito on the skillet, then use a spatula to flip the burrito so the other side rests on the melted cheese. Cook for another 2 minutes until both sides are toasted and golden.
- Serve: Remove burritos from skillet and keep warm. Serve with extra chipotle mayo on the side for dipping. Enjoy warm.
Notes
- Make sure to tightly roll the burritos to prevent filling from spilling during grilling.
- You can substitute ground turkey or chicken for ground beef if desired.
- Adjust the amount of chipotle chiles in the mayo to control spiciness.
- Use low-sodium chicken broth and bouillon to reduce salt content.
- Leftover burritos can be refrigerated and reheated in a skillet for best texture.
