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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!
You don’t cook (slightly boil/blanche?) the potatoes before you put them in the skillet???
I did love these for sure. I used pickled jalapeño for a little bit of a kick. I saw another post asking about blanching the potatoes . I think I will do that next time. They seemed to take quite awhile to cook when raw which made the peppers and onions a little overcooked. Otherwise they were great!
Hey Sarah,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Hi Pamela,
Nope, they should be diced small enough that they cook in the skillet. Please let me know if you give the recipe a try, I hope you love it! xTieghan
The recipe was so much fun. Very easy and delicious. One avocado was not enough for 6 burritos. I would say 3. Thanks for your inspiration.
Hey Karen,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
These are amazing!!! So filling also!! I added carne asada inside a few and it made them epic!
Hey Katie,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi! I tried to make the crispy cheese burritos tonight. The cheese melted and stuck to the pan. It never got crispy. I first used a cast iron skillet and then I tried a nonstick skillet with Pam sprayed in it. Neither one worked. I ended up putting them under the broiler, and they had great flavor, but I’d love to get the crispy cheese to work. Any suggestions?
Thank you for your recipes!
Hey Annalise,
So sorry to hear this. I am wondering if you allowed the cheese to sit long enough in the skillet to get past the point of melting and onto crisping? Let me know! xTieghan
What is the best way to freeze these and maintain the crispy cheese coating.
Hey Sarah,
I would probably freeze without the cheese coating and then add that when you want to serve them. I hope you love this recipe, please let me know if you give it a try! xTieghan
i made these tonight for supper and they were so good and full of flavor! Thanks for the recipe!:))
Meant to give that five stars haha??♀️
Thanks again Kaila!!
Hey Kaila,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Made these substituted butternut squash for potato and kicked up the spice a bit also added cinnamon to the mixture- I totally screwed up the cheese blanket but no one cared these were delicious!
Hey Carol,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
I do not care for black beans so I substituted pink beans,. it was delicious!
Hey Gwen,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
So so good! I made these this evening for some fun Super Bowl food, and they were a huge hit! I wasn’t sure how good my technique would be making the cheese wrap around the burrito, but it was quite easy. Delicious!
Hey Lorrie,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
One word summary ….. outstanding!
Hi Barb,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
I love it when I try a new technique and it works beautifully! Made these tonight—whole fam loved how these looked and more importantly, tasted. Fun, easy, delicious recipe, thank you!
Hey Cari,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
These were delicious. My cheese roll technique started out messy, but finished strong. Wish I could post a pic of how perfect they turned out!
Hey Julie,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Made this for dinner tonight – it was fantastic! We subbed chicken for the potato. Cheese crisped up nicely and folded easily onto the burrito! So fun!
Hey Mikaela,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Tasted great, but I made a big mess. Do you think I could bake them instead, with the sprinkle of cheese/jalapenos on top? Thank you!!
Hey Lori,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Sure, the cheese just won’t be a crispy layer, it will just be melty. xxT
This recipe is so delicious. The crispy cheese really adds to the burrito. We had enough for 2 nights and I added chicken to the mixture. I definitely recommend!
Hey Karen,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT