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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.

Crispy Cheese Poblano Avocado Burrito |

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!

Crispy Cheese Poblano Avocado Burrito |


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.

Crispy Cheese Poblano Avocado Burrito |

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!

Crispy Cheese Poblano Avocado Burrito |

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!

Crispy Cheese Poblano Avocado Burrito |

Looking for other fun wraps/sandwiches? Here are my favorites: 

Healthier Homemade Crunchwrap Supreme

Party Size Italian Melt

Everything Cheddar Tomato Bacon Grilled Cheese

Garlic Naan 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

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.



  • 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!
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Crispy Cheese Poblano Avocado Burrito |

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  1. 5 stars
    These were absolutely delicious. Hands down my new favorite burrito recipe. Even my “meat needs to be in everything” husband thought they were yummy and filling. Another HBH win!

    1. Hey Danielle,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT

  2. 5 stars
    OH. MY. GOSH! Why have I never wrapped a burrito in crispy cheese before?!?

    The filling is quite delicious (used Anaheim peppers because my store didn’t have poblanos in stock). My husband was disappointed there wasn’t chicken in them, but I’m trying to go meatless a 1x/week with the rise in meat prices.

    I tried to use the spatula to wrap the cheese over, but ended up just rolling the burrito in the pan and the cheese came right along! Will definitely make more cheese-wrapped burritos in the future!

    1. Hey Noell,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT

    1. Hi Meredith,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx

    1. Hi Bryan,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan

  3. 5 stars
    We absolutely loved these!!! I did add meat, and I roasted sweet potatoes ahead of time… we like them a little crispy. I wrecked the first one because Like someone else said …. You need to be patient and wait for the cheese to crisp up! The second one was perfect!
    Thank you for sharing your amazing talent in the kitchen!

    1. Hi Wendy,
      Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan

  4. Hi! How would you make this with ground beef? I saw that you added it for your brother, and am thinking of making it that way since I have a package of ground beef but no potato. Thanks!

    1. Hi Naomi,
      Just sauce the ground beef in step one in place of the potatoes. I hope this recipe turns out amazing for you, let me know if you give it a try! xx

  5. 5 stars
    Very good, but took longer than 10 minutes for potatoes to soften. They also stuck to the pan had to use a lot more olive oil, but flavor was over the top. Will be fixing again.

    1. Hey Hilary,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx

  6. 5 stars
    Burritos are genius because they’re easy to customize. I couldn’t find poblanos, Made a filling of cauliflower rice, ground turkey, black beans, pico de gallo, guacamole & cheese. Mix filling in a bowl because it’s a crime to compartmentalize burrito ingredients. Saw reviews of difficulty with the cheese. It’s simple if you’re patient. When the edge of the cheese starts to crisp, get ready to roll. Everything should be covered in a cheese blanket!

    1. Hey Perri,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Thanks for sharing what worked well for you. Have a great week:) xx

  7. 5 stars
    So yummy! I wish I would have captured a picture of my teenage boys devouring them to show you how great they thought these are!

    1. Hi Melinda,
      Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan

  8. 5 stars
    This was so delicious! Super easy to come together. Great flavor, great textures. Love the veggie rich meal. My husband and boys didn’t miss the meat. Yum!!

    1. Hey Melinda,
      Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan

  9. I just loved this recipe! Poblano peppers are a favorite and the crispy cheese. They really were photo worthy and I made them for my husband’s birthday. Thank you

  10. 5 stars
    These were AMAZING!!! And so beautiful! would never had thought about the crisp cheese and jalapenos but it is crazy good. thanks!!

  11. 5 stars
    I made these tonight and want to make them 100 more times, they are so good!! You are so good with flavors, and the crispy cheese and jalapeños are amazing. I am a vegetarian so I was very excited to see this recipe posted!!

    1. Hey Karly,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT

  12. 5 stars
    AMAZING!!! you weren’t lying about how incredible cheese and jalapeño wrapped around a burrito is. Meat free but they thought there was chicken in it- win!

    1. Hey Kristin,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT

  13. 5 stars
    These were delicious. I enjoyed it as a meatless option as I’m trying to have more meatless meals. They were SUPER filling. I agree that one avocado doesn’t quite go far enough. I used 1.5 for 2 burritos but this is probably an individual preference and the avocados in Illinois are pretty small this time of year as well. I’m looking forward to using the leftover potato mixture this morning to make the same recipe with a eggs for breakfast! Yum! Thanks!