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The quesarito: You know… a quesadilla and burrito combined

What do you get when you combine a quesadilla and a burrito? Only the best and cheesiest meal around. With a breakfast, vegetarian and meat-lovers version, you can indulge in this ridiculously good combination at any time of the day.

Do I get a burrito? Do I get a quesadilla? Such a dilemma. If only there was some way to eat them both at once. Wait for it…

We didn’t think you should have to go one more minute without satisfying your quesarito craving, so in preparation for Taco Bell’s nationwide release of the combination burrito-quesadilla, here are three homemade versions guaranteed to keep you away from the drive-through.

Breakfast quesarito recipe


This morning-time quesarito is loaded with classic breakfast ingredients. The cheese puts this quesadilla and burrito over the top in all the best ways.

Serves 1


  • 1 large flour tortilla
  • 2/3 cup cheddar cheese
  • 3 large eggs
  • 1/4 cup milk
  • 1/4 cup red pepper, chopped
  • 1/4 cup onion, chopped
  • 1-2 green onions, chopped
  • 2-3 slices turkey bacon or regular bacon
  • Salt and pepper, to taste


  1. Lay out the flour tortilla. Spread 1/3 cup of cheese along the middle.
  2. In a small bowl, combine the eggs and milk, whisking them together with a fork. Add in the chopped pepper, onions and green onions.
  3. Pour the mixture into a heated skillet over medium heat, and scramble the eggs to the desired done-ness.
  4. Place the scrambled eggs on top of the cheese mixture. Cover with 2-3 slices of cooked and crumbled bacon.
  5. Sprinkle the remaining 1/3 cup of cheese over the eggs. Add salt and pepper, to taste.
  6. Roll up the tortilla and place it in a clean skillet over medium heat. Rotate until each side is crispy like a quesadilla.
  7. Remove from heat and enjoy immediately.

Meat-lovers quesarito recipe

Quesarito meat lovers

This quesarito is sure to please the meat-lover in your home. With crispy edges like a quesadilla and a thick filling like you get with a burrito, this quesarito is divine.

Serves 2


  • 1/2 pound ground beef
  • 4-6 slices bacon
  • 1 cup brown or white rice, cooked
  • Small handful cilantro, finely chopped
  • 2 large tortillas
  • 1-1/2 cups cheddar cheese
  • Shredded cheddar cheese, low-fat sour cream and extra salsa for dipping (all optional)


  1. In a skillet over medium heat, cook the ground beef until it is no longer pink. Drain any fat and set the beef aside.
  2. Cook the bacon in the skillet until done. Pat the grease off with paper towels, and then crumble the bacon.
  3. Cook the rice, and stir in the cilantro.
  4. Spread out 2 tortillas.
  5. Layer onto each tortilla a handful of cheese, 1/2 cup of cooked rice, 1/2 the ground beef, 1/2 the bacon crumbles and another handful of cheese.
  6. Roll up the tortillas tightly and place them in a clean skillet over medium heat. Rotate until each side is crispy like a quesadilla.
  7. Remove from heat and enjoy immediately.

Vegetarian quesarito recipe

Quesarito vegetarian

This vegetarian quesarito is healthy and meat-less. The vegetables are flavorful and the cheese is so ooey-gooey delicious.

Serves 4-6


  • 3 tablespoons olive oil, separated
  • 2 cups sweet peppers (1 red pepper, 1 yellow pepper), chopped
  • 3 cups sweet potatoes, chopped
  • 1 packet taco seasoning
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained and rinsed
  • 1/2 teaspoon minced garlic, optional
  • 2 cups brown rice, or white
  • 1 cup salsa (I used mild)
  • 8-10 large tortillas
  • 1-1/2 cups cheddar cheese
  • Optional: shredded cheddar cheese, low-fat sour cream and extra salsa for dipping


  1. Follow package directions to cook one serving size (2 cups) of brown or white rice.
  2. Meanwhile, in a large skillet, combine 2 tablespoons of olive oil and the 1/2 teaspoon of minced garlic with the sweet potatoes over medium-high heat.
  3. Cook until the potatoes begin to get tender (about 8 minutes) and add in the sweet peppers with the last tablespoon of olive oil. Cook for an additional 3-4 minutes and then add in the corn and black beans. Keep on the skillet until the beans and corn are warmed through.
  4. In a large bowl, combine the sweet potato mixture with 1 cup of salsa, 1 packet of taco seasoning (you can use less than a packet if desired) and cooked rice.
  5. Scoop about half of the mixture onto the left side of a tortilla. Sprinkle with about a 1/4 cup of cheese. Fold the top and bottom in about an inch and then roll from left to right to create a burrito.
  6. Fold the burrito seam-side down into a large skillet on medium heat and cook for about 2-3 minutes on each side.
  7. Place the rolled-up tortilla in a clean skillet over medium heat. Rotate until each side is crispy like a quesadilla.
  8. Remove and enjoy immediately with an optional side of extra salsa and low-fat sour cream.

More copycat recipes

Taco Bell Cantina Bowl
Wendy’s chili
Panera cobblestone muffin

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