I love the Best Grilled Cheese Burrito because it’s a delicious mashup of gooey grilled cheese and hearty burrito fillings wrapped in a crispy tortilla. It’s cheesy, flavorful, and perfect for a comforting meal or snack.

Why You’ll Love This Recipe

What I enjoy most is the crispy, golden outside combined with the melty cheese and savory fillings inside. It’s easy to customize with my favorite ingredients and cooks quickly in a skillet for a satisfying, handheld meal that feels indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large flour tortillas
Shredded cheese (cheddar, Monterey Jack, or a blend)
Cooked protein (ground beef, chicken, beans, or tofu)
Cooked rice
Salsa or pico de gallo
Sour cream or crema
Olive oil or butter
Optional: diced onions, jalapeños, avocado, cilantro

Directions

I warm a tortilla on a clean skillet to make it pliable.
I layer shredded cheese evenly over half of the tortilla.
I add cooked protein, rice, salsa, sour cream, and any optional fillings on top of the cheese.
I sprinkle another layer of cheese over the fillings to help the burrito stick together.
I fold the sides of the tortilla in and roll it up tightly from the cheese-covered half to enclose the filling.
I brush olive oil or melted butter on the outside of the burrito.
I cook the burrito in a skillet over medium heat, pressing gently and flipping occasionally, until the tortilla is crispy and golden and the cheese inside is melted—about 3–4 minutes per side.
I slice it in half and serve warm.

Servings and Timing

Yield: 2 burritos
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Spicy: I add jalapeños, hot sauce, or chipotle mayo.
Veggie-packed: I include sautéed peppers, onions, and corn.
Different cheeses: I try pepper jack, queso fresco, or mozzarella.
Breakfast burrito: I add scrambled eggs and breakfast sausage.
Vegan: I use plant-based cheese and tofu scramble or beans.

Storage/Reheating

I store leftovers wrapped tightly in foil or plastic wrap in the fridge for up to 2 days. To reheat, I warm the burrito in a skillet over medium heat to restore crispiness and melty cheese. Microwaving works too but can soften the tortilla.

FAQs

Can I freeze grilled cheese burritos?

Yes—I wrap them tightly and freeze for up to 1 month. I thaw overnight in the fridge before reheating.

What’s the best cheese for melting?

Cheddar, Monterey Jack, and pepper jack melt beautifully and have great flavor.

Can I assemble these ahead of time?

Yes, I prepare the burritos and refrigerate them before cooking when ready.

How do I keep the tortilla crispy?

I cook over medium heat and use a little oil or butter on the outside for a golden crust.

Can I make these gluten-free?

Yes, I use gluten-free tortillas and check fillings for gluten content.

Conclusion

The Best Grilled Cheese Burrito is my favorite indulgent meal that’s easy to make and endlessly customizable. With its crispy exterior and cheesy, savory filling, it satisfies any craving for comfort food in a handheld form.