If you’re like me and you adore both grilled cheese and burritos, you’re in for a treat with this Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe. It’s like the perfect mash-up of gooey cheesy goodness rolled up with bold Mexican flavors and a kick of smoky heat from the chipotle mayo. Trust me, once you try this, it’s going to become one of those go-to comfort meals you want on repeat.
Why You’ll Love This Recipe
- Crazy Flavor Combo: The melty cheese paired with smoky chipotle mayo and savory taco meat hits all the right notes.
- Comfort Food Upgrade: It’s grilled cheese, but way more exciting and hearty — perfect for lunch or dinner.
- Make-Ahead Friendly: Prep the components early and assemble when you’re ready, making weeknight dinners a breeze.
- Fun and Satisfying to Eat: The crispy, cheesy crust on the outside with a spicy mayo dip is downright addictive.
Ingredients You’ll Need
Getting the right ingredients for the Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe is key. I love using fresh spices and quality cheese because they really bring the flavors together. And for the rice, making it from scratch gives that authentic, comforting taste every time.
- Long grain white rice: Makes the perfect fluffy base for the Mexican rice; rinse it before cooking for best texture.
- Avocado oil: A great high-heat oil with a mild flavor that won’t overpower the rice.
- Chicken broth: Adds savory depth to the rice; low sodium helps you control the salt levels.
- Tomato sauce: Gives the rice that beautiful red hue and subtle tang.
- Ground beef: I use 80/20 for juicy, flavorful taco meat, but leaner options work too.
- Chili powder, cumin, oregano: Classic taco spices that make the meat sing.
- Mayonnaise and sour cream: The creamy base for your chipotle mayo that mellows the heat.
- Lime juice: Adds bright acidity to balance the smoky chipotles.
- Chipotle chiles in adobo: I keep these canned chilies in my fridge—they’re smoky and spicy and make this mayo pop.
- Smoked paprika and garlic powder: Boost the smoky, savory flavor in your mayo dip.
- Large burrito-size tortillas: Make sure they’re fresh and pliable to avoid tearing when rolling.
- Tortilla strips: For a delightful crunch that surprises you in every bite.
- Nacho cheese sauce: Smooth and creamy, it’s the perfect melty touch inside and out.
- Mexican cheese blend: A mix of cheeses like cheddar and Monterey Jack that melt beautifully.
Variations
One of the reasons I keep coming back to this Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe is that you can really make it your own. I sometimes switch up the protein or tweak the heat level, and it still turns out amazing every time.
- Meat Swap: I’ve used shredded chicken or even black beans instead of beef for a veggie-friendly or lighter option.
- Heat Adjustment: Leave out one chipotle or reduce lime juice if you want a milder mayo that’s still flavorful.
- Extra Veggies: Adding sautéed bell peppers or corn kernels inside the burrito adds sweetness and texture.
- Cheese Variations: Pepper jack adds a little spicy kick to the melty cheese filling I adore.
How to Make Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe
Step 1: Master Your Mexican Rice
Start by heating avocado oil over medium in a skillet, then add the rice. Cook it until the grains get shiny and almost translucent—that’s the trick to that fluffy, separate texture. Then pour in the chicken broth, tomato sauce, and your seasonings. Cover it up, simmer low for 25 minutes, and don’t cheat yourself—let it rest an extra 10 minutes with the lid on. Fluff it up and stir in a little more tomato sauce to brighten it back up.
Step 2: Build Your Perfect Taco Meat
While the rice simmers, brown your ground beef in a skillet, breaking it apart as you go. Drain off the grease so you don’t get a greasy burrito. Then sprinkle in the chili powder, cumin, oregano, and salt. Give it a good stir so every bite is packed with flavor.
Step 3: Whip Up That Spicy Chipotle Mayo
Throw the mayo, sour cream, lime juice, honey, chipotle chiles, garlic powder, smoked paprika, and a pinch of salt in a blender or food processor. Blend until silky smooth. This magic sauce is the real MVP that gives these burritos their zingy, creamy punch.
Step 4: Assemble Your Burritos
Lay out your tortillas and start layering: a scoop of rice, some taco meat, a handful of crunchy tortilla strips, a drizzle of warm nacho cheese sauce, dollops of sour cream, and that luscious chipotle mayo. Top with shredded cheese, then roll it up snugly, placing each seam side down so they don’t unroll on you.
Step 5: Grill Your Burritos to Golden Perfection
Heat a skillet or griddle over medium. Sprinkle some shredded cheese directly onto the pan and let it melt until bubbly. Place the burrito seam-side down on the cheese. After about 2 minutes, sprinkle more cheese next to the burrito, then flip the burrito onto that cheesy patch. Cook another 2 minutes until both sides have that irresistible golden, cheesy crust. It’s like a grilled cheese and burrito had a delicious baby!
Remove from pan, set aside, and repeat until all your burritos are grilled. Serve warm with extra chipotle mayo for dipping. I promise your taste buds will thank you.
Pro Tips for Making Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe
- Keep Tortillas Warm: Wrap tortillas in foil and warm them in the oven to stop cracks when rolling burritos.
- Don’t Overstuff: Overfilling can cause the burrito to break; a little restraint makes rolling easier.
- Cheese Placement: Sprinkling cheese under and on the sides helps ‘glue’ the burrito to the pan for a crispy crust.
- Low and Slow Heat: Too hot a pan burns the cheese before it melts, so keep the heat medium to medium-low.
How to Serve Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe
Garnishes
Whenever I serve these burritos, I love topping them with fresh cilantro and a squeeze of lime. A sprinkle of diced red onion or a few pickled jalapeños on the side adds a vibrant pop and keeps things fresh. For extra creaminess, toss on a little more chipotle mayo or even a bit of guacamole.
Side Dishes
To round out your meal, I often pair these burritos with a crisp green salad or refried beans. Corn on the cob with a sprinkle of chili powder and cotija cheese elevates the meal with simple, authentic flavors. And homemade tortilla chips with salsa make a great crunchy side.
Creative Ways to Present
For parties, I like slicing the grilled cheese burritos into bite-sized pieces and arranging them on a festive platter with bowls of chipotle mayo, guacamole, and salsa for dipping. It turns this simple meal into a wonderful shareable appetizer. You can also serve them wrapped individually in parchment paper for a vibrant lunchbox surprise.
Make Ahead and Storage
Storing Leftovers
I like to store leftover grilled cheese burritos in an airtight container in the fridge for up to 3 days. To avoid soggy wraps, keep any dipping sauces separate until you’re ready to eat.
Freezing
If you want to save some for later, these burritos freeze beautifully. Wrap each one tightly in plastic wrap and freeze them in a zip-top bag. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
For the best crispy edge, I reheat mine in a skillet over medium-low heat, flipping occasionally for about 8 minutes. This method restores that golden, melty charm without making them soggy like the microwave can.
FAQs
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Can I make the Mexican rice ahead of time for this recipe?
Absolutely! Mexican rice can be prepared a day ahead and stored in the fridge. When you’re ready to assemble the burritos, just give it a quick fluff and warm it up slightly to freshen the texture before layering it inside.
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What can I substitute for the chipotle chiles if I don’t have them?
If you can’t find chipotle chiles in adobo, smoked paprika plus a bit of chili powder can add smokiness and heat to the mayo. You can also use a spicy hot sauce for a different kind of kick, though the flavor will be less smoky.
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Is it necessary to toast the burritos in the skillet?
Yes! Toasting gives the outside a crisp, golden crust that contrasts beautifully with the melty inside—it essentially transforms the burrito into a grilled cheese hybrid, making every bite extra special.
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How can I make this recipe vegetarian?
Swap the ground beef for black beans, lentils, or a meat substitute like seasoned tofu or tempeh. The Mexican rice and chipotle mayo remain just as flavorful, making this a delicious vegetarian option.
Final Thoughts
I absolutely love how this Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe brings casual comfort food to a whole new level. It’s one of those dishes that feels like a cozy hug and a fiesta all at once. When I first made it, my family couldn’t get enough, and I can’t wait for you to experience that same joy and flavor. So give it a try, take your time with the steps, and get ready to impress yourself (and your taste buds) with something genuinely special!
Print
Grilled Cheese Burritos with Spicy Chipotle Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 burritos 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
These Grilled Cheese Burritos are a flavorful fusion of Mexican rice, seasoned ground beef taco meat, and melted Mexican cheese all wrapped in large burrito-sized tortillas. With a zesty chipotle mayo and creamy nacho cheese sauce, they are crispy, cheesy, and perfect for a satisfying meal. The rice is cooked with tomato sauce and spices for an authentic touch, and the burritos are grilled on a skillet to golden perfection.
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
Grilled Cheese Burritos:
- 8 large tortillas (burrito size)
- 2 cups Mexican rice (cooked, ingredients listed above)
- 1 pound taco meat
- 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
- 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
- Storage: Store leftover burritos in a sealed container in the refrigerator for up to 3 days.
- Reheating: Reheat burritos in a skillet over medium-low heat for about 8 minutes to regain crispiness.
Nutrition
- Serving Size: 1 burrito
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0.3g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
