Copycat Taco Bell Cheesy Dipping Burritos Recipe

Taco Bell's Cheesy Dipping Burritos are two snack-sized burritos filled with a three-cheese blend and chicken or steak, grilled and served with a sauce to dip them in. This copy makes eight from two cups of shredded chicken, two cups of cheese and eight six-inch tortillas, with nacho cheese sauce and a creamy chipotle sauce on the side. Thirty minutes.

What Taco Bell's Cheesy Dipping Burritos are

Taco Bell launched them nationwide in January 2025, after a test in Detroit. Nation's Restaurant News described the order as "two burritos – filled with cheese and either grilled, marinated steak or Cantina slow-roasted chicken" with a choice of three dips: Creamy Chipotle, Nacho Cheese Sauce or reduced-fat sour cream, for $4.99.

They were a limited-time item. They came back on 18 December 2025 with a new Creamy Garlic Sauce, and on 1 October 2026 they are not on Taco Bell's burrito menu.

This is a reconstruction from those descriptions; MakeFoodLovely is not connected with Taco Bell.

Recipe

Taco Bell Cheesy Dipping Burritos

A reconstruction of Taco Bell's Cheesy Dipping Burritos — small grilled burritos of seasoned chicken and a three-cheese blend, with nacho cheese and creamy chipotle sauce for dipping. Eight burritos.

5.0 (1)Print

Prep

15 min

Cook

15 min

Total

30 min

Serves

4

Cuisine

Mexican-American

Ingredients

• For the burritos:
• 2 cups shredded cooked chicken (about 10 ounces)
• 1 tablespoon taco seasoning
• 1/4 cup water
• 8 fajita-size flour tortillas (6-inch)
• 2 cups shredded three-cheese blend of cheddar, Monterey Jack and mozzarella (8 ounces)
• 1 tablespoon vegetable oil
• For the creamy chipotle sauce:
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon lime juice
• For dipping:
• 1/2 cup nacho cheese sauce

Instructions

1. Stir the sour cream, mayonnaise, chipotle and lime juice together and chill the sauce while the burritos are made.
2. Warm the chicken with the taco seasoning and the water in a skillet over medium heat for 3 to 4 minutes, until the liquid has cooked into the meat.
3. Warm the tortillas for 20 seconds in the microwave under a damp paper towel so they roll without cracking.
4. Put 1/4 cup of cheese and 1/4 cup of chicken in a line across the lower third of each tortilla. Fold the two sides in, then roll up tightly from the bottom.
5. Heat the oil in a large skillet over medium heat. Lay the burritos in seam side down and cook for 2 to 3 minutes a side, pressing lightly, until golden and crisp and the cheese has melted.
6. Warm the nacho cheese sauce. Serve two burritos per person with both sauces for dipping.

Nutrition

Calories:

745

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Small tortillas, cheese first

The burritos are small on purpose. A six-inch tortilla holds a quarter cup each of cheese and chicken and still rolls shut; the same filling in an eight-inch tortilla makes a loose burrito that does not stand up to dipping.

The cheese goes down before the chicken. It melts against the tortilla and holds the roll together, so the burrito can be picked up and dipped without unrolling.

The dipping sauces

• Nacho cheese sauce: the Taco Bell cheese sauce on this site, or a jar from the chip aisle, warmed.
• Creamy chipotle: sour cream, mayonnaise and chipotle in adobo, as in the recipe. One tablespoon of chipotle makes it medium-hot; start with two teaspoons for mild.
• Sour cream: plain, the third dip Taco Bell offered.
• Creamy garlic: the 2025 return added a garlic sauce. For a home version, stir a grated garlic clove and a pinch of salt into 1/4 cup each of sour cream and mayonnaise.

Steak Cheesy Dipping Burritos

Taco Bell sells the burritos with grilled, marinated steak as well. At home, rub 12 ounces of flank or skirt steak with a tablespoon of Taco Bell seasoning and sear it for 3 to 4 minutes a side in a hot skillet. Rest it for 5 minutes, then cut it into small pieces across the grain. Use it in place of the chicken and leave out the water.

Making them ahead

Rolled, ungrilled burritos keep for a day in the refrigerator under plastic wrap and go straight into the skillet. Grilled ones reheat in a dry skillet, or in an air fryer at 375°F for 4 to 5 minutes.

The Taco Bell Stacker is the same filling idea folded flat instead of rolled.