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Chicken Quesarrito

Prep Time:

45 minutes

Cook Time:

2 hours

Serves:

4

About the Recipe

I’ve got to be honest—I love Taco Bell. It’s been my number one go-to late night food for as long as I can remember. And over time, I developed a serious appreciation for the quesarrito: that over-the-top, cheesy, melty burrito-quesadilla hybrid that hits all the right spots. This version takes that fast-food icon and elevates it with real ingredients—smoky, spiced chicken, sweet and tangy pineapple salsa, spicy homemade queso, and buttery toasted tortillas. It’s everything I love about the original, just made with a little more care.

Ingredients

For the Smoked Chicken

  • 1.5 lbs boneless, skinless chicken thighs

  • 2 tbsp olive oil

  • 1 tbsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp dried oregano

  • Kosher salt and pepper, to taste

For the Sweet & Spicy Glaze

  • 1/2 cup honey

  • 2 tbsp hot sauce (like Cholula or Valentina)

  • 1 tbsp apple cider vinegar

  • 1 tsp chipotle powder or cayenne

For the Rice

  • 1 cup long-grain white rice

  • 2 cups chicken broth

  • 1 tbsp lime juice

  • 1/4 cup chopped cilantro

  • Salt to taste

For the Pineapple Salsa

  • 1 cup fresh pineapple, diced small

  • 1/4 cup red onion, finely chopped

  • 1 small jalapeño, minced

  • Juice of 1 lime

  • 2 tbsp chopped fresh cilantro

  • Pinch of salt

For the Spicy Queso

  • 1 tbsp butter

  • 1 tbsp flour

  • 3/4 cup whole milk

  • 1 cup shredded pepper jack cheese

  • 1/4 tsp ground cayenne (or to taste)

  • Salt to taste

For Assembly

  • 4 large flour tortillas (burrito size)

  • 1/2 cup shredded cheese (cheddar or Monterey Jack, for quesadilla layer)

  • Butter or oil for toasting

Preparation

Prepare the Chicken

  1. Coat chicken thighs with olive oil and all the spices. Let marinate while the smoker heats up to 250–275°F (120–135°C).

  2. Smoke chicken for 1.5–2 hours until internal temp hits 175°F. During the last 30 minutes, brush with the sweet & spicy glaze every 10–15 minutes.

  3. Let rest, then slice or shred into chunks.

Make the Rice

  1. Rinse rice until water runs clear. In a pot, combine rice and broth. Bring to a boil, then cover and reduce to simmer for 15 minutes.

  2. Remove from heat, fluff, and stir in lime juice, cilantro, and salt.

Make the Pineapple Salsa

  1. Mix all salsa ingredients in a bowl. Chill until ready to use.

Make the Spicy Queso

  1. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.

  2. Slowly whisk in milk, simmer until thickened.

  3. Add cheese, stir until melted. Season with cayenne and salt.

Assemble the Quesarrito

  1. In a skillet over medium heat, sprinkle shredded cheese onto one tortilla. Place another on top and toast until golden and melty—this forms your quesadilla wrap.

  2. Lay the quesadilla on a surface. Layer with rice, smoked chicken, pineapple salsa, and spoonfuls of spicy queso.

  3. Fold burrito-style, tucking sides in. Toast in a skillet with butter or oil until golden on all sides.

  4. Slice and serve warm with extra queso or salsa on the side.

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