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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.
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!
These were great! I added some left over beef roast to the mix and some fresh green salsa. Yummy! They were definitely husband approved, as he asked for the recipe to share with his friends.
Hi Christy,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
LOVED these!! 10/10. My husband is very picky and loved them too!
Hey Beth,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Made this but with tacos since those were the tortillas I had. WOW. THANK YOU
Hey Teress,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Seriously, so delicious! My husband does most of the cooking but I went out on a limb and made this for us! I think the key to making this is to watch Tiegan’s video because it showed how to do the crispy cheese crust. I followed what she did and it was perfect. Will definitely be making this again!
Hey. Where can I find the video? I saw it quickly on Instagram but now it’s gone.
Hi Caroline,
So sorry, the video was only posted for 24 hours. Let me know if you give the recipe a try! xTieghan
Hey Carolyn,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Amazing!! Best homemade burritos we have ever made! And the cheese crisped up and rolled perfectly – I think the key is a nonstick pan. SO good!
Agree on the nonstick pan. Learned that the hard way!
Hey Avery,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Made this for dinner, everyone loved them! The crispy cheese coating was amazing! Definitely a great and delicious way to have burritos!!
Hey Wendi,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
These were A-Mazing!! Will 100% be making them again! Thanks so much for the recipe.
I did make a few minor changes. First, I wanted to make them as breakfast burritos, so I make some yummy scrambled eggs and I used about half of the amount of the poblano/onion/potato/bean mixture in each burrito and did the other half with scrambled eggs. The other thing I did was I added a bit of sugar and a little mayonnaise to the crema. I kept tasting it and no matter how much extra sour cream I added it was just so sour and tart. The sugar added a nice balance to the tartness and then the mayonnaise added a fullness to it that really gave it a more balanced and creamier mouthfeel. I also made a lot more of the crema as i am a sauce person and 1/2 cup would just never be enough! 🙂 Everything else I did exactly the same and it turned out fantastic. SOOOOO yummy!!!
Hey Laura,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! Thanks for sharing what worked well for you. xxT
I’m so excited to make these tonight! Would these freeze well?
Hey Emily,
Hmmm, I am not sure these would be the best to freeze because of the crispy cheese shell. Let me know if you give the recipe a try, I hope you love it! xTieghan
We live in Los Angeles and both eat out at Mexican restaurants and make tons of Mexican food at home. These are PHENOMENAL and we’ve never had a cheese fried burrito before. Excellent filling flavors. Really happy and plan to make it again.
Hey Genevieve,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Really good…..turned out just like the picture….the trick to the cheese crust is a good non stick pan….love all your recipes….not one failure
Hey Robi,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Really good…..turned out just like the picture….the trick to the cheese crust is a good non stick pan….love all your recipes….not one failure
Hey Robi,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
These were amazing!! The crispy cheese wrapped right around the burrito perfectly. Definitely a keeper!
Hey Cynthia,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
This is by far one of my most FAVORITE recipes you’ve ever created. I never thought I could be in love with a vegetarian burrito so much. The chipotle pepper gave it a nice smokiness, thanks for the perfect weekend dinner!
Hey Kelsey,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
I used sweet potatoes instead of white potatoes inside and fresh shucked corn as well and they were delicious! The outer “skin” of cheese didn’t really crisp up in the pan, so i just removed the burrito and the melted cheese all at once and put on the plate, but it was still good in concept! Loved the idea of the jalapenos on the outside, gave it a pretty appearance and kick.
Hey Ana,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
It was awesome!d
Hi Daphne,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Hi! This recipe is really really good and loved all the flavors. The only thing is that I totally failed at wrapping the burrito with the melted cheese my burrito came apart and most of the cheese stuck to the pan. I for sure want to give this another shot. Any chance you can post a video on how you constructed the burrito?
Hey Gillian,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Sorry I just had the video on IG yesterday! Have the best weekend:) xT
I cannot find the video…
Sorry it was only available on IG for 24 hours.
I looked for it too late, too! Any chance you could repost?
So sorry, the video was not saved:)
Going to give this a try for dinner tonight! Thanks for the vegetarian options! ?
Hey Jo Ann,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
Wow that’s a really good one!! Delish!!!
Hey Alisha,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT