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
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
- 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.
