Next Post
Chocolate Peanut Butter Oatmeal Bars.
This post may contain affiliate links, please see our privacy policy for details.
Mexican seasoned potatoes, poblanos, and black beans, all wrapped in tortillas with lots of avocado. Each Crispy Cheese Poblano Avocado Burrito is pan-fried in a layer of jalapeños and cheese until the cheese on the outside becomes crispy all around. Unique and so delicious. They’re crunchy on the outside, but creamy, cheesy, and spicy inside. Serve with the most deliciously creamy, lime crema. Great for game-day, dinner, or even a weekend breakfast.
I owe these burritos all to my cousin, Abby. She’s the genius mind that encouraged me to wrap our burritos in crispy jalapeño cheese. Originally these were just a bean and cheese burrito, but she made them sooo much better.
She told me all about these burritos made in LA from a place called, Lowkey Burritos in Long Beach. Basically, they take their breakfast burrito and wrap it in a blanket of crispy cheese. She said it’s pretty crazy (here’s the video), but at the same time so delicious looking. I just had to do my own version.
Of course, I loved the idea of the cheese blanket, so I didn’t argue with Abby’s request. Who couldn’t love a cheese blanket?
I wanted to make mine a little different though, so I stuck with my original burrito idea. But decided to add the cheese blanket to them. It sounds a little over the top, but to be honest, it’s really so darn delicious. It’s an awesome way to cook up burritos. I’ve never loved that the cheese in burrito wraps is never that warm or crispy. So this solves that problem for me!
Filling
While these might look intimidating, they’re really no more work than your average burrito. For the filling, I kept things vegetarian and did potatoes with poblanos, black beans, and spices.
The poblanos are what make the mix really delicious. They’re a little on the smoky side, so they add a lot of flavor. If your family prefers meat, I added ground beef for the boys, which they, of course, really loved.
Roll um up
Well, first make the crema. Greek yogurt or sour cream, garlic, lime, and sea salt. I kept it really simple.
To assemble, I made the filling with smashed avocado (tip – add lime juice and sea salt), pepper jack cheese, the peppers, beans, salsa, and lots of cilantro. I rolled everything into a large burrito size tortilla. Try to use the largest tortillas you can find to make rolling easier.
You can use any of your favorite “add-ins” of course! Red loves to add the crema to his!
Cook them up and get um crispy.
Promise this is easier than you think. Just take your favorite blend of Mexican cheeses, I use pepper jack, Monterey jack, and cheddar. Then sprinkle the cheese in a skillet over top a few jalapeño slices. For us, the jalapeños are key – you guys know we love a little heat!
Put the burrito on top of the cheese and cook until the cheese gets crispy. When it starts melting, you can roll the burrito up in the cheese using a spatula. I took some photos for visuals and have a story on Instagram too!
Serve these warm, just off the skillet with lots of that crema on the side. So darn delicious. Everyone couldn’t get over how good these are, and how fun too! They’re pretty hard to beat.
Nothing fancy, just really delicious food. Excited to have this recipe on hand for dinners to come. They’ll be great for the super bowl too! These burritos are just one of those meals that everyone loves!
Looking for other fun wraps/sandwiches? Here are my favorites:
Healthier Homemade Crunchwrap Supreme
Everything Cheddar Tomato Bacon Grilled Cheese
Folded Crispy Buffalo Chicken Wraps
Lastly, if you make these Crispy Cheese Poblano Avocado Burrito. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Cheese Poblano Avocado Burrito
Servings: 6 burritos
Calories Per Serving: 682 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 russet potato, chopped
- 1 yellow onion, chopped
- 1 teaspoon chipotle chili powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- kosher salt
- 2 poblano peppers, seeded and chopped
- 1 can black beans, drained
- 1 avocado, smashed
- 1/2-1 cup shredded pepper jack cheese
- 1 cup tomato salsa
- 1 cup fresh cilantro, chopped
- 3 cups shredded Mexican cheese blend
- 1-2 jalapenos, sliced
- 6 large (burrito size) large tortillas
Lime Crema
- 1/2 cup plain greek yogurt or sour cream
- 1-2 cloves garlic, grated
- juice of 1-2 limes
Instructions
- 1. In a large skillet, heat the olive oil over high heat. Add the potato and onion, cook 5 minutes un softened. Add the chipotle chili powder, chili powder, garlic powder, and salt. Stir in the poblanos, cook another 5 minutes, then remove from the heat and stir in the beans. 2. To make the burritos. Place one tortilla at a time in the microwave for 20 seconds. Layer the avocado, pepper jack, peppers/beans, salsa, and cilantro. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining tortillas and ingredients. 3. To make the crema. Combine all ingredients in a bowl. Season with salt. 4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/2 cup cheese in 4-6 inch circle/square. Place the burrito on top of the cheese. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the burrito up in the cheese. Continue to cook 3-4 minutes, until crisped all over. 5. Serve warm with lime crema and any amount of desired toppings, whatever you love!
This post was originally published on February 3, 2022
This was very good. I didn’t think the extra cheese inside the burrito was needed – it had plenty of cheese for me with just the crispy cheese outside, but that is just individual preference of course. 🙂 Very filling too!
Hey Cath,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Great recipe!! The lime crema brought it all together. We’ll definitely be making these again. Thank you for the recipe!
Hey Elizabeth,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
OMG I have been waiting for the day you post a burrito recipe!! And a vegetarian one no-less!! Thank you!! Can’t wait to try this!
I hope you love the recipe!!
these are SO good! just tested them out and i will definitely be making these for our Super Bowl party! would i be able to make in advance and reheat ?
Hey Rachel,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! Sure, I would wrap them in foil and reheat in the oven. xxT
Done and dusted, and oh, so good. I cheated a little by wrapping the burrito in sliced cheese but that did the trick – cook and flip. Really delicious flavors and creative too! I’ll definitely make this again, and experiment with different burrito fillings. Thanks for another delicious Mex inspired creation – so good!
Hey Aline,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Super pomysł! Zaraz go wypróbuję,?
I hope you love the recipe!
This recipe looks amazing but I struggle with the “1” potato, onion, avocado, etc. they come in so many sizes and can completely change a recipe. Please give a approximate weight or measurement.
Great point – more and more I appreciate recipes with weight measurements.
We know that fruit and veg sizes really vary!
Hey Nola,
The great thing about this recipe is those really don’t need to be such exact measurements. Just use items that are an average size:) I hope you love the recipe! xTieghan
If using beef, where would you input this into the recipe ? Thanks !
Hi Jolene,
I would add in step 1 before the beans, allow the meat to cook down and then add the beans. Let me know if you give the recipe a try, I hope you love it! xTieghan.
I would love to see a video of this, they always sound easy till I try and sometimes get complicated lol. Especially the cheese wrap part.
Hey Kristi,
I will have a video on IG tomorrow! I hope this will help you! xTieghan
So inspirational! I love “frico” grilled cheese sandwiches. We will definitely be trying frico burritos. Thanks for another beautiful, vegetarian friendly recipe.
Thanks Jennifer, I hope you love this recipe!! xTieghan
Would love to see a video of your technique!
Hey Michele,
I will have them on IG stories tomorrow! xTieghan
Hello, so don’t like spicy but these look delicious. Any suggestions on not using the jalapeños. Thank you
Hey Christie,
Just skip the jalapeños:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made them with one pablano pepper and no jalapenos, they were delicious!
Making these for a gals getaway next weekend. We’re 6 so will likely make ahead and wrap in foil to reheat like suggested – would sure appreciate it if you could post that video again!! I’m a little nervous about blowing it! Thank you
Sorry Barb, the video was not saved. I hope you love the recipe!!
Hey Katie,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Will try. Looks so good. No starch for hubby.. only item i question for substitution is potatoes and he can not have rice corn etc. Will make one large and use Cauliflower pizza crust. any suggestions? no green ( with Vit K, either.) a few peppers okay.
thanks
Hey Leslie,
You can really use any fillings that you like, any veggies or meat will work. Let me know if you give the recipe a try, I hope you love it! xTieghan
Super intersting recipe!!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!
This looks absolutely incredible!! My son’s favorite food is a burrito and I can’t wait to make these and blow his mind!! I am so excited for these and a little bummed I went to the grocery store yesterday and a winter storm is coming so it might be a few days but THEN I’m making them right away! I will take alllll the Mexican recipes, Mediterranean, Greek… Keep them coming
Hey Amy,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan